Monday, October 24, 2016

Rising, Falling - Gluten Free Zucchini Bread

Two different times I have tried this gluten free zucchini bread. First it's rising then it's falling. It's rising nicely, then half way through the baking I look in the oven and it's falling. Something in my recipe isn't quite correct but I am not sure what it is. Luckily the shape doesn't affect the taste. Maybe I need to cut down on the baking powder or soda? If you have any hints, please let me know. Thanks for reading and for all your comments.

7 comments:

  1. Rising then falling could be too much liquid. Always an issue for anything zuch related. Hopefully someone more knowledgeable than I am can help.

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    1. Hi Sue, thanks, well the zucchini was rather liquidy, I will try reducing the liquid and see what happens.

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  3. I'd love to know too... I made a banana cake that did this recently :( the only difference was that I substituted self raising wheat flour in the recipe with a commercial gluten free SR flour and the oven was still getting up to temperature when I put the cake in the oven.

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    1. Hi Anna, thanks, I am now out of zucchini but this saturday I will meet with the gluten free lady next to me at the farmer's market and see what she says, her's is delicious.

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  4. BOB'S RED MILL and KING ARTHUR both have many recipes for gluten free breads. I would consult their sites. They also have gluten free mixes, but even the best mixes are expensive.
    Perhaps Gary Rith has some thoughts; most of his baking is gluten free.
    Toes crossed that at least the bread is tasty!

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    1. Hi Suzi, thanks, I am using the red mill flour but not their recipe. I will compare the two and see what I come up with, thanks.

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