Hamburger & Hot Dog Buns (or Gluten-Free Beer Bread)
Categories: All, Breads, Recipes
Tags: , Allergy Friendly, Beer Bread, Bread Machine Recipe, Dairy Free, GFCF, Gluten Free Beer, Hamburger and Hot Dog Buns, Vegetarian, Yeast Bread
If you think great-tasting, easy-to-make, gluten-free hamburger and hotdog buns are impossible, prepare to be surprised! And boy are they tasty! You can make them any size or shape you want, really. So whether you’re making hand-made patties or frozen store-bought, or going veg with soy or rice veggie burgers, when you make ‘em yourself, you can make ‘em just the way you want! Gluten-free…and delicious.
I’ll give you two options below: one from scratch – a light and airy bun; the other from my bread mix – a more whole grain, moist and hearty bun. Choose whichever suits your fancy!
Light & Airy Buns
- 10 oz. gluten-free ale (I like Green’s Quest Tripel Blonde Ale or Estrella Damm Daura lager for this recipe) or sparkling water, club soda or gingerale – room temperature
- 3 large eggs brought to room temperature
- 3 Tbs. olive oil
- 1 tsp. apple cider vinegar
- 2 Tbs. honey or agave nectar (omit if using gingerale)
- 2 3/4 cups Jules Gluten Free™ All-Purpose Flour
- 1/4 cup dry milk powder/non-dairymilk powder OR almond meal OR buckwheat flour OR brown rice flour OR Jules Gluten Free™ All Purpose Flour
- 1 tsp. salt
- 1 Tbs. granulated cane sugar
- 2 1/4 tsp. rapid rise or bread machine yeast
- extra olive oil and milk (dairy or soy, coconut or hemp work well) for brushing on rolls
- sesame seeds, poppy seeds or other topping of choice
Make with English Muffin rings (top left), drop by the scoopful onto parchment (top right), or use “bun pans” (front).
Prepare English Muffin rings or “bun pans” by oiling lightly with olive oil or canola oil spray. Place the rings on a parchment-lined baking sheet and set aside. You may also make these by dropping scoops of batter onto a parchment-lined baking sheet and smoothing the tops with a rubber spatula.
In a large mixing bowl, whisk together the eggs, oil, apple cider vinegar and honey.
In another large bowl, whisk all dry ingredients except yeast (flour, salt, milk powder and sugar). With mixer on low speed, slowly pour the dry ingredients into the liquids to combine. Continue beating while slowly pouring in the ale/sparkling water to mix. When incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for 4 minutes.
Pour batter into oiled rings or pans, filling no more than half-way up.
If making on parchment-lined baking sheets, scoop with a large spoon onto the sheet and smooth the tops with a rubber spatula. Don’t make the buns too large at this stage, unless you’re looking for kaiser rolls! Brush all buns lightly with olive oil.
Cover with oiled wax paper and let rise in a warm, moist place for 30 minutes (an oven preheated to 200 F, then turned off, with a bowl of water in the oven to add moisture, is a good option). Do not let the rolls rise more than double their size, or they will rise too much to support themselves and will collapse when cooling.
When the rolls have risen, lightly brush with milk to help them brown, then sprinkle any toppings on at this point. Bake at 375º F (static) or 350º F (convection) for approximately 20 minutes. The internal temperature of the rolls should be approximately 205 – 210º F. The rolls should have risen above the tops of the pans, and will be golden brown with a nice crust. Remove to cool in the pans for 5 minutes, then gently remove from the pans and serve with your favorite burger or dog!
Homemade beer bread fresh out of my bread machine!
Makes approximately 10 buns.
*Beer Bread Option:
You may simply bake this dough as a loaf in a bread machine by adding the liquids first, then the dry ingredients on top. Set on gluten-free setting or only one rise and no punch-down. To bake in the oven, let the loaf rise in a covered bread pan for 30 minutes to one hour. Bake at 375º F (static) or 350º F (convection) for approximately 35 minutes. Check to be sure the loaf has reached 205-210F before removing from the bread machine or oven.
Makes a lovely beer bread!
*****************************
Hearty Whole Grain Buns (from mix) 
- 1 bag Jules Gluten Free Bread Mix (including yeast packet)
- 2 eggs or egg substitute (I like 2 Tbs. flaxseed meal + 6 Tbs. warm water)
- 1 1/4 cups dairy or non-dairy yogurt or sour cream (So Delicious Coconut Yogurt)
- 2 Tbs. honey or agave nectar
- 1 tsp. apple cider vinegar
- 1/4 cup olive oil
Bring wet ingredients to room temperature, then combine in a large mixing bowl. Slowly stir in the dry ingredients of the bread mix and stir to integrate well. Add the yeast packet and continue to beat for several minutes (may stir by hand or use a stand mixer with a flat paddle attachment - this dough is too thick to use an electric hand mixer). The dough should be well-mixed.
Scoop into oiled bun pans or Englsh Muffin rings (or form buns by hand) on parchment-lined baking sheet. Do not fill rings or pans more than 2/3 full. Smooth tops with a rubber spatula. Sprinkle with seeds or other toppings, if desired.
Oil waxed paper and lay on top of buns. Rise in a warm location like a warming drawer or an oven preheated to 200 F then turned off.
Rise for 30 minutes, then turn oven on to 350º F (static) or 325º F (convection) and bake for 12-15 minutes, or until a toothpick inserted into the centers of the buns comes out clean.
Allow to cool before slicing as buns.
Makes 8-10 buns.
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24. May, 2011
[...] paired this burger with my fabulous homemade gluten-free buns, but you could certainly eat it sans bun for a low-carb, but really filling meal option. You can [...]
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[...] and serve over salad greens or on a gluten-free bun for a crabcake [...]
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26. Nov, 2011
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Lynda said: on October 28, 2010
I was very careful to measure everything right to the T…but mine turned out SUPER runny…what might I have done wrong?
Jules said: on October 30, 2010
Hi Lynda,
This recipe is fairly thin before baking, but it should set up when baked – did it not rise and bake out right for you? Sometimes GF bread doughs behave more like batters before baking and it can be disconcerting, but bake them out anyway, because they end up baking out beautifully. My beer bread recipe is the same way, producing a batter that you scoop into popover trays for rolls or a loaf pan and it bakes out just right!
Rachele said: on January 10, 2011
I plan to make these Saturday for my family. I bought the hot dog pan from King Arthur but am not sure how it will work out if the batter is too thin. Do you have any suggestions? How do you get your hot dog buns to hold shape? Thank you so much for your insight. You have really helped me these last few months.
Jules said: on March 20, 2011
Rachele – in my experience, the batter is thin, but not too thin for those kinds of pans. I even dollop out the dough on parchment if I want a kaiser-roll, free-formed kind of shape for hamburger buns, and it’s not too runny for that. Have fun – these buns are yummy!
Julie Turner said: on March 20, 2011
Jules, I have a question, please! I am getting ready to make your hamburger buns for the first time. I noticed the directions have you mix the wet ingredients first and then add the flour mixture. Then it says add ale – do I need to do the sparkling water in the first wet ingredients and ALSO add ale after the flour mixture?
Does that make sense? I only noticed it calling for 10 oz of sp. water, ginger ale, or GF ale…. Just want SUCCESS the first time! Thanks for all your help and tips. I appreciate you more than you will ever know! And I LOVE your products!
Jules said: on March 20, 2011
Sorry for any confusion in the recipe, Julie. I mix all wet ingredients except ale, then add in the dry ingredients, alternating with ale so it doesn’t get clumps in the batter. It would probably work still be ok to add ale with wet too though, just be sure to beat the batter well to remove clumps and keep it airy. Hope that helps!
Dawn said: on May 16, 2011
My sweet husband surprised me and made this recipe for me this weekend, so that my daughter and I could enjoy a grilled hamburger! The buns were so soft and delicious!! I want to make some hot dog buns next. Thank you for the recipe!
Jules said: on May 18, 2011
Dawn – I saw your photos on your blog – they looked amazing! What a great hubbie you have! Would you link to your blog here so others can see your yummy photos?? Thanks for sharing!
Mary Brinton said: on May 20, 2011
Just checking: not just the eggs, but all the ingredients should be room temperature, including the sparkly/gingerale/gfBeer?
Am also going to do the flax seed substitution for the egg. Looking forward to this!
Jules said: on May 20, 2011
Hi Mary, in recipes using yeast, you’ll get a better rise when the ingredients are at room temperature, or even slightly warmed. It won’t ruin the recipe if they’re not, but it works much better if they are. I just made these again last night and I used a room temperature Estrella Damm Daura gluten-free beer and they turned out great!
Sheri said: on May 21, 2011
I would love to make this for my daughter, but she is also sensitive to eggs. Will an egg substitute work for this recipe? I’ve heard you say that you should not use a substitute when a recipe calls for more than 2 eggs…
Jules said: on May 21, 2011
Hi Sheri, this recipe is in my book Free for All Cooking. In that book, I offer two suggested egg substitutes for this recipe. It’s not ideal to sub for more than 2 eggs, but in this recipe it actually works pretty well. I suggest either a flaxseed+water mixture or another egg sub from my book which is 1 Tbs. milk powder (or non-dairy milk powder) + 1 Tbs. cornstarch + 2 Tbs. warm water = 1 egg. If your daughter can’t do gluten and eggs, I’d highly recommend Free for All Cooking as a great resource and substitution guide, as well as recipe book.
Michelle said: on May 22, 2011
Will these buns freeze ok?
Jules said: on May 23, 2011
Hi Michelle, yes, once cooled, put them in freezer bags and they should keep in the freezer for at least a couple months. Thaw slowly, or wrap in a paper towel and microwave on low power to thaw or just toast them. Enjoy!
Holly Helgeson said: on May 23, 2011
I made these buns today and they were a HUGE hit!! I love them!! Everyone loved them!! I even toasted one at bedtime and put some butter and strawberry jam on it. SUPERB!!! Thank you so much for the recipe! I will use again and again!!!
Jules said: on May 23, 2011
YUM Holly – that sounds amazing for breakfast! Thanks for sharing that great idea! : )
Mary Brinton said: on May 23, 2011
I made these Friday night so I’d have a sandwich to take with me for an event. I used the flaxseed & water option in place of eggs and the buns are awesome. I did this batch with gingerale. Can’t wait to get a heavier-duty mixer so I can make more.
Mari said: on May 24, 2011
I am used to baking with active dry yeast, but I have noticed that instant yeast is recommended in several GF recipes, including this one. Does instant work better in GF recipes?
Jules said: on May 24, 2011
Mari- I like using fast rise yeast in most of my GF yeast breads because you don’t want to do the punch-down and second rise with gluten-free yeast doughs, so it works well to use the accelerated rise yeasts that don’t need that extra rise time.
Brenda McDowell said: on May 25, 2011
Looks amazing! I’ve been looking for a great bun recipe! Thanks!
Leigh Page said: on May 26, 2011
I am going to try this weekedn! So excited!
Cindy said: on June 18, 2011
For someone with a milk allergy could you use Rice or Almond Milk? I have never seen hemp milk before in our stores and not sure if she would like coconut milk. Don’t want to have to buy something I’m not sure all I would us all of.
Jules said: on June 18, 2011
Cindy – I use soy, coconut or almond milk as a milk sub in all my recipes. Rice milk works ok, but tends to be thinner. You should try the coconut milk – it’s delicious and you can buy it in the refrigerator section of most grocery stores now!
Terri B said: on June 28, 2011
I tried making these buns today and like one of the other comments, the batter was so runny. You said you even poured yours free-form on parchments but mine just spread all over the pan. I tried using the english muffin rings too and it ran underneath the ring. I am an experienced bread baker so was really disappointed in the outcome of this recipe. Do you think there is too much liquid? Also, most GF recipes tell you “proof” the yeast in the liquid, this one just said add to the recipe at the end, most unusual for a bread recipe. Any hints you can give me in making this recipe a success would be greatly appreciated.
Jules said: on June 28, 2011
Terri – I’m sorry your batter turned out so runny. I’m not sure what could have made it that runny, as the batter should turn out thin, but not runny. There are a number of ingredient substitutes offered — did you end up substituting several different ingredients? What kind of milk powder did you use? What kind of liquid did you use? Did you beat the batter for several minutes once all the ingredients were all added? (That step will help to thicken the batter somewhat.) Regarding the yeast step, I don’t proof the yeast in many of my recipes since I use fast rise yeast which makes that step unnecessary. Email Support@JulesGlutenFree.com to walk through all the steps so that we can figure this out together and make it work for you!
As another option, you can always try my sandwich bread recipe or my mix, both of which also make delicious buns, but in a more whole-grain, artisinal style. That dough is quite thick, so you won’t have any problems with it in your pans or on parchment.
Terri B said: on July 1, 2011
Jules, I followed recipe exactly only I used Red Mill All Purpose GF Flour. I also used Carnation powdered milk because I use that in my bread machine. I did mix it for about 5 minutes and used the rapid rise yeast. I will give your other recipe a try. Thanks for your reply!
Jules said: on July 1, 2011
Terri, I’m glad to know what you used, because now I can tell you definitively what the problem was!
Every “all purpose” gluten-free flour behaves differently, as they each use different flours and differing proportions; also, those without any xanthan gum in them will produce very different results if you don’t also add xanthan gum. My recipes call for my flour mixture because that’s what works in my recipes. If you haven’t worked with my flour yet, you may not know that it already has xanthan gum mixed in, so I never add it to my recipe ingredient lists. Bob’s Red Mill All Purpose Flour does not have xanthan gum in it; it also performs differently because it contains bean flours and has a different whole grain:starch ratio than mine.
I know it sounds a bit technical, but I think you’ve now seen how they produce very different results! I don’t know what changes you would have to make to my recipe to use Bob’s instead of my flour, but a start would be to add xanthan gum, which will help to hold the dough together; perhaps there is a recipe on the Bob’s site for homemade buns using his flour you could follow with that ingredient?
Give this recipe a try with my flour next time, and I think you’ll be pleased with the results!
All the best to you in your gluten-free baking adventures!
Sammy Shuford said: on July 23, 2011
I am getting ready to order a 5# bag of your flour mix. How can I cut the recipe down to make 4 hamburger rolls?
I know baking sometimes require reduction by weight and not volume.
15 days gluten free, and missing a nice jucy hamburger on a bun!
Jules said: on July 26, 2011
Hi Sammy, yes – you are right about the particulars of cutting a recipe in half! If I may, the easiest suggestion I have is to make the full recipe, but to freeze the leftovers so you always have a great bun ready for your next sandwich or burger! It’s easier and a time-saver to just do it all at once, plus, halving yeast recipes like this is not always an easy task!
Pam Becker said: on July 25, 2011
Hi! I live in the Rocky Mountains outside of Denver at about 8300 ft. It took me several years to “fix” my low altitude recipes for up here. NOW I’m having to be gluten-free. Help! Anything we high-altitude folks need to know when using your wonderful flour? My step daughter turned me on to your flour on a DC Groupon. I’ve been using yours and it’s better than any other I’ve used. Thanks!
Jules said: on July 26, 2011
Hi Pam, I’m so glad you’re loving my flour and thanks much to your step-daughter!! She’s clearly got excellent taste!
About the high altitude baking, it’s funny, but with my flour I haven’t found many changes need to be made! I’ve baked many times at friends’ houses at 6500 and 7700 ft and the only thing I change is that I add 1/4 cup extra flour to my cookie recipes! Breads, cakes, muffins … they all seem to turn out fine without adjustment! Best of luck and let us know how your baking experiments are going!
Mary Brinton said: on July 27, 2011
Jules, this recipe is great using Woodchuck Hard Cider (which is gluten free) instead of the beer/gingerale! You should have smelled my kitchen while these baked. I went with the flax seed alternative over egg again. Since I am not yet doing well with drinking any alcohol, I have four more batches’ worth of rolls supplied with the cider.
)
Jules said: on July 28, 2011
Mary – that variation sounds totally delicious! I have some Samuel Smith’s Organic GF Cider with me … I may have to give that a try!!!
Berni Foster said: on August 1, 2011
I just made your buns from the mix. They are not runny at all, and the mixture is certainly ‘bread-doughy.’ The taste was GREAT, but the texture was quite dense. It wasn’t exactly what we expected as they were heavy and didn’t brown at all. However, we really appreciate how soft they are. They seem best when toasted and I bet they will be marvelous open-faced with a poached egg and some veg & cheese for breakfast. Yum!
Jeanette said: on August 27, 2011
Tried these twice today, the first batch I had too much dough they rose super high, so they fell but even the second seems to have fallen, any suggestions?
Laura said: on September 5, 2011
Jeanette, I had the exact thing happen. The first time I didn’t read the directions about not letting them more than double in size while rising. The second time I was super careful and they rose a lot during the actual baking and then fell. If you figure anything out, I would love advice.
the second batch sufficed for brats but they were still very dense. 
Jules said: on September 5, 2011
Jeanette & Laura – which recipe did you follow – the hearty whole-grain version or light and airy version? Let me know so I can help figure out what might be making them too dense! Thanks, gals!
Diane said: on August 28, 2011
I tried the light and airy buns today. There were 4 gluten-free people here and they loved them and thought the name was appropriate. So much better than the dense commercial buns.
Jules said: on August 28, 2011
Totally agree Diane! So glad you got to share the yummy GF bun-love with others today! I just made that recipe as a loaf tonight … total yum!
Anne Rolfert said: on November 7, 2011
I just made the Light and Airy buns today, and boy were they delicious!!! I did not have club soda or gingerale on hand, but did have a bottle of Redbridge beer on hand, so I used that. And, since I cannot eat eggs, I substituted all 3 eggs with flax seed/warm water mixture. I also sprinkled the sesame seeds on top. The buns turned out wonderfully! My daughter was just as excited to have a bun as I was. I was able to get a dozen out of the recipe and I have frozen half of them for future use. Thank you for such a great recipe and great flour to work with!
Jules said: on November 9, 2011
Anne – those sound like great subs! So glad they worked for you! I bet the Redbridge lended a great flavor, too! Thanks for sharing your substitutions!!
Pat said: on April 29, 2012
I need to bake some GF hot dog buns for Wednesday. I do not have your GF baking mix nor Jules a-p GF flour, and have not seen these in stores nearby. What shall I use? I have on hand: sorghum flour, white bean flour, brown rice flour, sweet rice and white rice flours, tapioca starch, amaranth flour, quinoa flour, potato starch, teff flour and potato flour (although I have yet to find a recipe that calls for the latter!)
Lisa said: on May 3, 2012
I have tried to make your bread twice now once in a bread machine and once with a mixer. It has turned out very dense and it is not raising like others have described. When my batter is all mixed it is a very dense clump, not liquid at all. The flavor is great the texture is just off a bit. Just wondering if you might know what I am doing wrong. Thanks for your help!
Jules said: on May 3, 2012
Hi Lisa – why don’t you email us at Support@JulesGlutenFree.com so we can walk through what you’re doing. I’m glad you’re enjoying the flavor, but if you’re using the beer bread recipe, it should be a wetter batter. Send us an email – we’ll help figure it out!
Mike Packham said: on May 31, 2012
I used a lemon-lime soft drink and a little extra xanthan gum. I only had 4 muffin rings. Those turned out too high–filled them too much I guess. The rest of the dough/batter I plopped in blobs on the silicon baking sheet, wet my hands, and shaped them into buns. They didn’t spread out as they raised, and turned out exactly right. Tasted great and held up well as I ate my burger. Thanks for the great recipe.
Terrie said: on June 26, 2012
I have made these twice now. Once as a bun for our homemade smokies using our homemade amber beer and the second time as a burger bun for our homemade black bean burgers. Both times I formed them free hand on parchment paper. My husband words are unprintable. This is a fantastic recipe. I made my own flour mix but the buns are light, chewy, and moist, even 2 days after. Thanks Jules.
Jules said: on June 27, 2012
ooooh! Homemade amber beer-Wow! That sounds amazing, Terrie! So glad you’re enjoying the recipe and putting it to good use!!!
noreen said: on July 21, 2012
Can i use angry orchard hard cider? I wa not able to find any other gluten free beer iny area. Thank you
Jules said: on July 21, 2012
Noreen, I’m not familiar with this brand of hard cider. Is it carbonated? If not, try gingerale instead – that oughta work for you!
Dragontrap said: on July 22, 2012
Any chance one could substitute kombucha for the gf-beer? I have tons of homemade bucha brew right now, I’d love to be able to use it to make breads
Jules said: on July 22, 2012
I’d think that Kombucha would actually work here! Gingerale does, so give it a shot!
Rich Hartnagel said: on July 29, 2012
No matter what I do, the rolls or bread always fall after baking. I have tried leaving in the oven to cool, tried removing from the oven immediately, and tried leaving in the oven for a few minutes and then removing. Do you have any suggestions. I always use Estrella Damm Daura beer. I welcome any suggestions. thanks
Jules said: on July 29, 2012
Rich, do they fall so much that they are dense and not tasty anymore? Bread often falls a bit as it cools, but it can also mean that there is too much moisture in the recipe. You could try to dial the liquid back a bit, 1-2 oz at a time each time you make the recipe. You could also let them rise longer so the rise is slower which will help some too. Let me know how your experiments go!
doris hudson-stigall said: on August 12, 2012
Did I miss something? This batter was like soup, woul not stay contained in the rings. They baked up hard and dry,very disappointing!
Jules said: on August 13, 2012
Really? That’s definitely not the way they ought to be! What kind of beer did you use? Did you measure it with a head on the beer or just the liquid? It sounds like there was too much liquid in your batter; although this batter is thin, it shouldn’t not have been soup-like and should definitely not have baked up dry. Try emailing us at Support@JulesGlutenFree.com to walk through the recipe with you and see if that helps!
Paula said: on August 30, 2012
I’ve made this bread from the recipe listed in your Bread, tips & techniques for begginer to intermediate bread bakers guide and I’m curious why the version in that guide excludes apple cider vinegar and the one above includes it. Do you recommend it with or without? I’ve been making it without and it’s turned out great. Thank you.
Jules said: on August 30, 2012
Hi Paula – the apple cider vinegar can help yeasted doughs to rise better, but if you have had no difficulty making the dough without the AC vinegar, keep up the good work! Know that if you have any troubles with rise, this addition will help. Glad you’re making good use of my Bread Baker’s Guide!!!
Ron said: on August 30, 2012
We have a gluten free guest coming for labor Day Barbecue so I thought I would try these on a run through first. I only made half the recipe and used Ginger Ale and egg beaters and bought gluten free flour mix in our local Sprouts Market. I was worried at first as instead of the soupy batter like some, mine seemed a little too firm. They rose maybe a bit too much in the rings and my oven must be a bit too hot as they overcooked just a little and yes they did fall a bit. But, I have to say they turned out real good, not crumbly at all and even though I am not GF, I think they have more flavor than regular hamburger buns. They were real easy to make. I will make a whole recipe for our guest and I think that I am going to use these for MY hamburger as well. Going to try the beer bread as well as the guest will be here for 10 days and I am going to bake lots of stuff for them. Thanks so much.
Jules said: on August 30, 2012
Ron – so glad you tried them in advance — smart man! And what a nice thing to do for your guests!
Susan said: on September 16, 2012
Just made these this afternoon and my husband and I both think they are delicious. Best thing ever to hold together a guacamole burger!!
Kelly-Anne said: on January 31, 2013
Hey Jules, I am currently in the UK and was wondering if you could offer a suitable gluten-free flour blend to substitute for yours until I can order some. I’d really like to try this recipe in the near future. Store-bought gluten-free breads are just so disappointing and experimenting on my own is costly and time-consuming.
Thanks so much;
Jules said: on January 31, 2013
Hi Kelly-Anne, I am not overly familiar with the blends available in the UK, but I know you can find suitable ingredients to make your own blend. I give several alternatives and a recipe to make your own in my newest cookbook, Free for All Cooking. I would suggest finding the ingredients and making a good blend yourself until you can get ahold of a sold pre-mixed blend. Hope that helps!
Jen said: on February 25, 2013
Just tried this recipe in the breadmaker as bread- used club soda in it; YUM! (i have also tried the choc chip cookies, pancakes/waffle recipe, peanut butter pie recipe-ALL GOOD!)
Jules said: on February 26, 2013
Wonderful, Jen! You sound like a baker after my own heart, trying all these recipes! Have fun!!!
Sandi said: on March 15, 2013
I would like to use the Jules Bread Mix but was wondering if beer could be added to that recipe for the hamburger buns using the mix. How would I alter the recipe using the mix to do that?
I did make bread with the Jules Bread Mix and it was lovely. My grand daughter was home from college and went crazy over it!
Jules said: on March 16, 2013
Wow Sandi, you ask a great question! And now you have me curious – I may have to go try my bread mix with beer to see what happens! If you try it first, I would say (lucky that you’ve made it the “regular” way already to compare) that you may need to add more or less beer to get the dough to the proper consistency. Use your instincts and take good notes to see whether you think you’ve added enough or too much when you are done. Please let me know how your experiments go, in case you make it before I do!
Jacquie said: on April 15, 2013
I have used this recipe in my bread machine twice. The first time, the top collapsed, but it tasted delicious. The second time, I reduced the amount of rapid rise yeast to 2 tsp. because I read online that a collapsed top means the yeast needs to be adjusted down. It still collapsed, and it did not bake well either as the bottom is “gluey”. I plan to go back to the first very yummy version. Any ideas on the collapsing top? I use almond flour instead of dry milk. It tastes amazing and makes me feel like this is the multi grain bread wheat breads I used to love. Hope you can help!
Jules said: on April 15, 2013
Hi Jacquie – using almond flour instead of dry milk powder is a pretty decent substitution, but sometimes subs can affect the outcome. More likely it’s the bread machine not cooking the bread long enough or the temp is off enough to set things awry. I’ve had enough bread machines and made enough loaves to tell you that it’s often the cause of the problem. Are you testing the bread with an internal thermometer to be sure the bread is totally cooked before removing the loaf? It should read 205-210F before you remove it. Some bread machines will let you add time if it’s not cooked; others you have to start a just bake cycle afterwards … and still others you have to take the loaf out and put it into a preheated oven to add time. The thermometer will be a great tool in helping you find out what else to do. The top collapsing and any rubbery parts at the bottom of the loaf indicate to me that it’s just not done cooking. Any other subs you used? That can sometimes be the cause. Read my post on baking with a breadmaker for more tips. I’m glad the taste was what you were looking for – it should be fairly easy to fix the other part to get it where it needs to be!
Jacquie said: on April 16, 2013
Thank you so much for getting back to me so quickly. I
just finished another loaf, being careful to use the same measurements exactly as I did the first time. I am out of ginger ale – so I used club soda and added the honey as advised. It just finished baking a little while ago, and I checked the temperature. It was 210 degrees. This time I let it cool down in the pan to avoid turning it over on its top, which could have contributed to my problems. The top has sunk only a tiny bit this time.
The center of the top is quite raised, with a slightly sunken trough around it. All three times have resulted in a raised circle in the middle (which eventually sunk a lot in the first 2 – but not nearly as much this time.) I wonder what causes the raised circle? It is in about the location where I put the yeast. I am used to making a divet in the flour and putting the yeast in the divet. Should I sprinkle the yeast evenly over the top of the batter instead? What do you think?
I am overall extremely happy with this loaf. So much so that I am donating my other bread mixes to the food pantry and have just ordered 3 more pounds of your flour. So glad that you offer free shipping on 3 or more pounds. I will be a regular customer!!!
Jules said: on April 18, 2013
Hi Jacquie – I think you’ve just figured it out! Since you’re using a bread machine, the raised circle is almost certainly an indication that the yeast is not being as evenly distributed as it could be. Bread machines are great, but they don’t mix as well as a stand mixer, for example. I often “help” my bread machine a little by using a rubber spatula to stir everything up better during the mixing process. Sprinkling the yeast around might help, as well. Additionally, if the yeast is concentrated in one area, that area will get more rise than the rest, often rising too fast, which can cause some collapse. So I think the combination of things you’ve already done, along with this yeast fix, should have you well on your way to wonderful GF loaves!
I’m so excited that the food pantry will benefit from your pantry clean-out! I advocate for doing that when folks go gluten-free, but certainly when you find something you like and want to stick with it, the food pantry will be the lucky recipient of your other mixes. And I’m truly glad that you have found a solution that makes you happy! Glad we could figure it out together!
Jacquie said: on April 19, 2013
OK – this should be it…a report on my latest loaf, just in case all this is helpful to folks.
I tried sprinkling the yeast evenly over the top of the mixture. I did NOT get the highly center this time … but I did end up with a slightly fallen top. Still delicious mind you, but of my several experiments, I think I will stick with putting the yeast in the center as that produced the result closest to what I am looking for.
To be honest – I would not even worry about it at all, but my mother in law always points out that the top is sunken. So…my plan is to make a traditional loaf for her and a Jules loaf for me.
I know…I shouldn’t be using my bread machine for gluten bread, but I do not have celiac disease, so I need not be totally GF.
Thanks again for the help! This is the yummiest bread recipe I have found!!