Gluten Free Bread

I tried the master recipe for gluten free bread. It went well but when we sliced it the inside was very soft and moist even though the temperature was about 200 degrees when I took it out of the oven. Is this normal for gluten-free breads? Is it safe to eat?

Peter Sisario


Lori T. August 28, 2018

This is the site, besides the King Arthur baking site, where I got my recipes. I have to admit that most of my bread baking is not gluten free, and what I do make is for a coworker of my husband, or other friends who have gluten tolerance problems. The gluten free club site has loads of recipes for gluten free diets, though, more than just bread baking. The troubleshooting guide was real helpful for providing substitutes as well as formulas for gluten free baking blends. So I think that would be the most helpful place for you to start as well. Good luck!
Ted August 28, 2018
Would you provide a source for the recipe (a link, maybe?)?

Thank you.
Lori T. August 28, 2018
It sounds as if your loaf is slightly underbaked. When I make gluten free breads, I generally bake until the internal temperature is closer to 210. Sometimes it also helps to lower your baking temperature a bit and bake for a longer amount of time, so the dough has more time to bake internally before the outside sets and it's more difficult for the moisture to escape. Ovens vary, so you may simply have to play with your recipe and your oven to find the sweet spot temperature wise. Check to be sure your oven temp is accurate in relationship to the temperature you select on the dial, as well. Let the bread sit in the pan a good ten minutes after you remove it from the oven, and then be sure it cools completely before you cut into it. All bread will be soft, moist and gummy when first removed, and if it's cut before it cools. The baking is still going on, even out of the oven, until it is cool and the starches completely set. If you still have problems with moisture, you might also consider cutting back on the amount of liquid in your initial batter. It should be a thick cake batter consistency, that needs to be coaxed into the pan rather than poured, as a rule. Again though, you have to play with it some to learn the sweet spot that produces a product you like. Make any changes in small increments, and pay attention to what your batter looks and feels like before baking, and what kind of result you end up with. It may take a few loaves to dial it it, so be patient and keep trying.
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