LOLA'S WHEAT FREE WORLD
LOLA'S COOKERY TIPS
My bread collapses when I take it out of the oven, it just won’t cook in the time that the recipe states, it is still uncooked in the centre.
There are several reasons that can cause gluten free bread to fail. For success you will need: A proven gluten free bread recipe, a heavy duty bread tin, commercial quality yeast such as Mauripan, an oven that will hold its temperature for the baking time of the loaf. An oven thermometer costing about $15 in a kitchenware shop is much cheaper than a service call on your oven. Hang the thermometer on the centre shelf of the oven and leave for fifteen minutes; in this time it will record your oven’s temperature. In my travels around Australia teaching, I always carry an oven thermometer and regularly find that oven temperatures are incorrect. Once you know that the oven temperature is too low or too high it is a simple job to increase or lower the heat.
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