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Gluten free bread question

ourplacebfn Apr 30, 2013 09:22 AM

I have an amazing recipe for GF bread. It is the best I have ever had. Rice flour, corn starch and tapioca blend, also a very wet dough. When I freeze it though it becomes sawdust anyone know why? And is there a way to fix this?

Just so it is clear, fresh for three days is great bread but if you freeze it when you thaw it it is like sawdust.

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    amsuka RE: ourplacebfn Jul 23, 2013 08:51 AM

    I realize you posted this some months ago, but it is hard to know without the whole recipe. I make bread, and while we usually eat it up before needing to freeze it, slicing before freezing, and then thawing and toasting, results in the same texture. If you post your recipe, I can try to trouble shoot for you!

    1 Reply
    1. re: amsuka
      Joebob RE: amsuka Jul 23, 2013 07:14 PM

      +1. Please post the recipe.

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      roro808 RE: ourplacebfn Jul 23, 2013 11:01 PM

      Did you use xanthan gum and eggs in the recipe? It will help volumize and soften the rice flour.

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