Question - gluten free flours

[food girl II]

I've just tried a gluten-free bread recipe, but I think I must have added too much water because the middle turned out quite soggy. However, when mixing, the "dough" seemed ridiculously pasty and dry, thus I added more water until I obtained something more easily spreadable (but still quite dry).

Any clues as to what went wrong?

[Impera_Magna]

You might wish to ask this question on the Breads & Baking board. To do so, click here: http://www.recipezaar.com/bb/viewforum.zsp?f=26

Good luck!

[Len23]

Why types of flours were you using? I used to bake gf quite a bit, and the one thing I learned is that any deviation from a recipe often means a huge change in the end product- sometimes good, sometimes bad. What were you making?

[Catfish Charlie]

There are so many different GF bread recipes using all sorts of odd flours, it's hard to tell what went wrong. What flour mix were you using and what bread recipe?
Many GF bread recipes say that the dough should be like "cake batter". When they say this they mean it should be like homemade cake batter, not like boxed cake batter which is runny. It should be very sticky, sort of gooey. Not firm like normal bread dough, but not pourable like pancake batter.