Gluten Free Challah not keeping shape
I use the following dough recipe, it tastes okay, but is very difficult to shape and never holds its shape. Advice please
15 g Dried Yeast (Green Tin when make in Machine / Yellow Tin when make by Hand) 20 g Salt 900 g Light Spelt Flour 150 ml Honey 118 ml Oil 3 Eggs 350 ml Luke Warm Water Flour for shaping, egg for painting and sesame seeds topping
Best Answer
Spelt flour is not gluten-free. Light spelt flour has less protein (gluten is a protein) than regular spelt or strong bread flour, but it's still there (5-8% from what I've seen), so if you need gluten free you need to pick another ingredient.
To answer your question, there are limitations to what you can do with low or gluten free doughs. Bread made with gluten is stretchy and keeps its shape because the gluten strands relax and become intertwined with each other, if you take the gluten out you lose that stretchiness and body. Dough improvers like xanthan gum can help give some stretchiness but not to the point of being able to make something like challah. Low or gluten free doughs are always going to be a bit crumbly - it's the nature of the beast - so my advice is to pick bread types where that's an asset.
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Why does gluten-free bread collapse?
Take care not to overproof your bread before putting it in the oven. Letting it rise high above the pan will let too much air into the dough and cause the loaf to collapse either in the oven or after removal.How do you make gluten-free dough more elastic?
But gluten-free baking has come a deliciously long way as more gluten-free flours and gums, such as xanthan gum and guar gum, have become available. These gums, eggs, egg whites, and leavening agents like baking powder and baking soda will create elasticity and structure and impart moisture to your baked goods.Why is my homemade gluten-free bread gummy?
A flour blend with more than fifty percent in starches is going to make for a gummy texture in your bread. Additionally, if you're planning to use a combination of starches in your gluten-free flour blend, you'll want to stay within the 20-25% range of each type of starch, ideally sticking to just two.Why is my challah crumbly?
Adding too much flour is one common mistake for beginning bakers. This produces dry bread with more crumbs. The key is to find a balance between the flour and liquid ingredients in your recipe. It can be tricky because bread recipes don't always give you an exact amount of flour.Gluten Free Challah | Bake with Me
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Answer 2
Gluten free dough is runny so I put it in a tin.
Google Backform Zopf to get some pictures of challah-shaped baking tins with the plait pattern built in, so you don't need to plait it.
Some shop near you will have them, or there's always Amazon... Look for Zopf or Hefezopf (sorry, I can't find an English name).
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