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.
Rising then falling could be too much liquid. Always an issue for anything zuch related. Hopefully someone more knowledgeable than I am can help.
ReplyDeleteHi Sue, thanks, well the zucchini was rather liquidy, I will try reducing the liquid and see what happens.
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ReplyDeleteI'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.
ReplyDeleteHi 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.
DeleteBOB'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.
ReplyDeletePerhaps Gary Rith has some thoughts; most of his baking is gluten free.
Toes crossed that at least the bread is tasty!
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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