Watch Video 1: Two Lightbulb Moments That Instantly and Permanently Improved My Gluten Free Baking
Bonus: A few weeks ago I drew out the mental process that I go through every time I’m helping someone figure out what is going wrong with their bread. Once you know what’s causing the problem, it’s so much simpler to fix it! Go ahead and download it and tape it to the inside of a cupboard door for easy reference. Diagnose Your Bread Disaster in 60 Seconds CheatSheet
Bonus: In this video I mentioned that if your bread is falling in the oven, or seems to be done but turns out to be a gooey mess, then the flour mix may not be able to create a structure that is strong enough to hold the weight of the fished loaf. Here is a quick guide to the flour mixes that I like to use to get phenomenal results.
Thank you for this video! I do use a thermometer, but sometimes I’m so afraid the bread is going to be dry, I still take it out before 210 degrees. I need to be more patient.
Thank you for letting me know that it was helpful! If you’re bread is falling after it comes out of the oven, then waiting until a higher temperature would be necessary. The gelatinization temperature for different flours differs, so the 210 is a general rule of thumb. You might get away with a lower temperature depending on the particular flour mix and your height above sea level (which definitely lowers the maximum temp that the bread can reach) but if the bread is still falling after you take it out of the oven, then I’d definitely bake to a higher internal temp.