Why Your Gluten-Free Bread Recipe Isn’t Working (and How to Fix It!)

One of the biggest issues I hear people struggle with is baking gluten-free bread. I totally get this struggle because when I first started to bake gluten-free, everything was different when it came to gluten-free baking! Every flour blend will perform differently in a gluten free bread recipe. This is because every gluten-free flour blend has a different weight, depending on the starch content.

Every gluten free flour blend also has a different grain-to-starch ratio, and this can affect so many things when you bake gluten free bread. Different grain-to-starch ratios affect how much liquid you will need to make the bread and the structure of the bread. Some flour blends need a LOT more liquid in a recipe than others.

Let’s break it down by problem and solution. I will try to give the best fixes to try.

I have a lot of baking resources to help you on my blog. These Gluten-Free Baking Tips can help you learn how to become a better gluten-free baker. If you are new to gluten-free, be sure to check out my Gluten-Free Resources page for helpful articles to get you started.

What gluten-free flour blends work with yeast?

One of the biggest reasons people fail when baking gluten-free bread is because of the gluten-free flour blend brand that they use. Many gluten-free flour blends do not work with yeast, but very few people are aware of this.

Always read the back of the flour bag and check the brand’s website. Popular blends like Bob’s Red Mill 1:1 and King Arthur Measure for Measure do not work with yeast. Bob’s states this on their website, not on the product itself, while King Arthur states it on the back of their flour bag.

Why is my dough sticky?

Sticky gluten-free dough usually means there’s too much liquid or you’re using a starchy flour blend. This happened to me when I was testing Cup4Cup in one of my bread recipes that used Authentic Foods Steve’s Bread Flour Blend. That particular flour blend needs a lot more liquid, and as a result of that test, the test with Cup4Cup had sticky, wet dough.

Start by adding a few tablespoons of gluten-free flour and mix gently until the dough holds its shape.

Why didn’t my gluten-free bread rise?

If your gluten free bread didn’t rise, here are some things to check:

1. Was the yeast expired? Did you use the right type of yeast that the recipe called for? (Active dry yeast or Rapid-rise yeast.)
2. What temperature was the water you proofed the yeast in? The water should be no hotter than 110º F.
3. Did you add some sugar, honey, or something for the yeast to eat to the water you proofed the yeast in?
4. Did you shape your dough, then rise the dough, or did you rise the dough, then shape it? You only get one good rise with gluten-free dough, so it is critical to shape the dough before the big rise.
5. How did you rise the dough? If it is winter, it will be much harder for the yeast to grow. I always preheat my oven to 200ºF and then turn the oven off. I rise my shaped bread in this nice warm oven. (Cover it with plastic wrap so the dough doesn’t dry out.)

Why did my gluten-free bread turn out gummy inside?

Many ask why their gluten-free bread is gummy. This can have several different causes, and I know having a bread turn out gummy is really frustrating. Here are common reasons:

• The most common reason your bread is gummy, sticky, or doughy in the middle is that your bread didn’t bake long enough. Gluten-free dough needs to be baked much longer than regular bread dough.
• Your recipe had a high level of liquid ingredients.
• You used a very starchy gluten-free flour blend.
• You cut the bread while it was still hot.

Why did my gluten-free bread fall apart?

If your gluten-free bread is falling apart, it’s likely because you didn’t use a binder in the flour blend. Gluten in wheat is the “glue” that holds regular baking together. Gluten-free flour doesn’t have the same “glue,” so you have to add it.

Ensure the gluten-free flour blend contains either xanthan gum, guar gum, or psyllium husk. Note: Authentic Foods Steve’s Gluten-Free Bread Blend uses vegetable fiber, which includes psyllium husk. If your blend doesn’t have one of these, you must add it to your ingredients.

Read more about how binders work in gluten-free baking.

Why is my gluten-free bread dense?

If your gluten-free bread turned out dense, it’s likely you didn’t use enough liquid to make the dough. It is critical to measure your dry ingredients accurately. Measure for weight when you can.

If you don’t have a digital scale, I recommend using either the spoon or the leveling method to measure your flour.

Spoon Method: Alternatively, you can use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method: Place the measuring scoop into the flour and fill it. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.

Why did my gluten-free bread collapse during baking?

If your gluten-free bread collapsed during or after baking, it is likely due to either too much liquid in the bread dough or over-proofing of the yeast. This has happened to me a few times, usually early on in testing a new gluten-free bread recipe.

Look at the photo above. This is an early test of gluten-free Hawaiian bread I was working on. It had way too much liquid. Once I fixed this problem, the next loaf turned out perfect.

Why does gluten-free bread taste sour?

This problem is not as common for gluten-free bread, but if you do taste a sour taste and you didn’t make sourdough, you probably let your bread dough sit too long. The yeast over-fermented.