Guest guest Posted March 3, 2005 Report Share Posted March 3, 2005 Sounds like dead yeast. The packets never do work as well as the big bags I buy from Sam's Club (maybe something about being so close to the heat when they are sealed?) You can proof it (mix with some of the water and sugar and let work a while) first to see if that helps. The eggs dont' do much for rising -- but, did it rise and then fall? Or never rise at all? Also, have you programmed your machine for a single knead, but a full rise and bake time (not quite quick bread, but not a " normal " cycle either)? > > lickifu > > I don't know what kind of yeast it was but the package said that the > bread could be made in bread machines...all of my ingredients were at > room temperature. > > Do the eggs have anything to do with the bread rising? > > I should also mention that the bread does not taste too bad: although > it's quite dense, pretty moist/gummy, and has a faint yeast taste > (none of which are especially bad qualities). --- [This E-mail scanned for viruses by Declude Virus] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2005 Report Share Posted March 3, 2005 Hi Danielle, I've never had trouble with the Bob's Red Mill GF Bread mix yeast. . .but I have had trouble with the mix raising a time or two. Using the egg-free alternative is abit tricky, but very possible! Everyone's bread machine functions abit differently (just like oven's have unique characteristics). You may have too much moisture in the bread. Sometimes the flax gel alternative makes the loaf too moist and that will cause the loaf not to raise so well. Cut the amount you use down by about 1/2 and see what happens. Or use 1/2 the amount of flax gel you used for the previous loaf. .. .and try adding powdered (dry) EnerG egg replacer for the other amount. The flax gel alternative makes a much denser loaf than one in which you use eggs. Keep trying! You will find the formula you need for your kitchen, bread machine, etc. The Bob's Red Mill GF bread is delicious! LaDonna PS: Our dog, Tia, is pregnant and seems to think she is starving all the time! Today she was able to reach up to the kitchen counter (who knows how!) and snatched the bagged and baked loaf of Bob's Red Mill GF Bread that my husband had there. She ate most of the loaf until she could eat no more! She's so stuffed that all she wants to do now is sleep! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2005 Report Share Posted March 3, 2005 No Danielle, it should be soft. . .similiar to homemade white bread. Try again. .. .and make gluten-free bread crumbs out of this loaf. ~ LaDonna ~ >>>Okay, now that the bread has cooled, it is now quite hard (the crust is hard as a rock and the inside is not all that soft either). Is that normal? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2005 Report Share Posted March 3, 2005 Actually, before you toss them in the crumb basket, may I suggest something? Kinnikinnick has always suggested that GF products, especially egg free ones should be misted with a little water and then warmed or toasted in the overn. Can you spritz it and revive it? GF breads should only be cooled a little while, like 15 - 20 minutes, then sliced and frozen. Once they cool all the way they are staling immediately. BL Quote Link to comment Share on other sites More sharing options...
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