I am not known for following recipes. This means that my cooking, baking, crafts, etc. have a tendency to be… irregular. (Sometimes I hit genius, but never twice in a row and rarely twice with the same dish.) Patch is forever encouraging me to just try [any] recipe as written. It works well for him. There is a reason he is the cookie master of the household.
I decided to try making my own gluten-free bread — in a bread machine, because I am lazy. There are so many factors to consider with making gluten-free bread at all palatable, I actually followed Patch’s advice, and stuck to the recipe exactly. It wanted two and a half teaspoons of powdered yeast, or follow the manual for bread machines. Hello, Manual, what’s that you say? Two and a half teaspoons? How very reasonable that you should match the recipe, I don’t know why I bothered to check, I am supposed to be Following The Recipe.
Of course, the bread over-rose, making a huge, burnt mess in my lovely machine. Sigh.
On the advice of Patch’s aunt, I reduced the yeast to one and a half teaspoons, and finally got a perfect loaf.
I think I’ll go back to my slap-dash, albeit research-heavy way of baking. My results may not be consistently genius, but they are usually edible.
For any of you wanting to make gluten-free bread in a bread maching, try reducing the yeast.