The Baker's Hotline

March 11, 2019 at 12:20pm

In reply to by Ekta (not verified)

Hi there, Ekta! It really doesn't sound like you're doing anything wrong — because it is a gluten-free loaf it won't react the same way gluten-full baked goods will and often times gluten-free breads don't get that much oven spring. you can try putting the loaf into the oven sooner, maybe about 15 minutes sooner, than you normally do to see if that gets you a little more rise. But, keep in mind that putting under-proofed dough into the oven can also collapse, so this may have adverse effects. Happy GF baking! Morgan@KAF
Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.