Caporegime
Just attempted to make gluten free bread using the following recipe:
2 medium eggs
2 tbsp oil
350ml Luke warm water
450g gluten free flour with added xanthan gum
1 tbsp sugar
1 tsp salt
2 tsp dried fast action yeast
What I got was a horrible, heavy, moist eggy smelling mess. First real failure I've had in my Morphy Richards Fastbake breadmaker.
The machine doesn't have a specific gluten free setting and wondered if this is part of why it failed? From reading about gluten free breadmaking, it appears the dough should be allowed to rise once and not to be punched back like normal bread?
I don't appear to have a program on my breadmaker that would accommodate for this.
2 medium eggs
2 tbsp oil
350ml Luke warm water
450g gluten free flour with added xanthan gum
1 tbsp sugar
1 tsp salt
2 tsp dried fast action yeast
What I got was a horrible, heavy, moist eggy smelling mess. First real failure I've had in my Morphy Richards Fastbake breadmaker.
The machine doesn't have a specific gluten free setting and wondered if this is part of why it failed? From reading about gluten free breadmaking, it appears the dough should be allowed to rise once and not to be punched back like normal bread?
I don't appear to have a program on my breadmaker that would accommodate for this.