Advice on Gluten Free Oatmeal Bread

[WI Cheesehead]

This is a recipe I tried awhile ago and posted. Last time, it didn't rise much, so I thought I'd add a little more yeast. I cut the sugar a little bcz it is too sweet tasting. I tried to let it rise the full 1 1/2 hours plus 30 minutes and it didn't rise again. The yeast is fine, it proofed in the sugar/water. I like the dough consistency bcz it is closer to regular bread dough than gluten free (which I have found is more like cake batter). Any ideas on what to do to help it rise??

Gluten Free Oatmeal Bread

[Rita~]

Insufficient kneading (gluten not stretched enough), too much fat (butter, oil, shortening) too much salt, flour too soft, or yeast killed by rising in too hot a place.
I would sift the flours to lighten. more flour is not better!
Be sure to place the dough in a warm place. Bread machines are great for rising. 20 minutes for the final rise may not be enough?
Underproofing or too short a final rise. This can cause a loaf to fail because the yeast hasn’t produced enough gas to fill the tiny pockets that the dough has developed. How did the punch-in test work? Did you use it?


I also think you are using way to much honey. 1 maybe 2 tablespoons is plenty.
Sugar is competing with yeast for the available water in the dough. As your sugar levels increase, yeast becomes stressed as less water is available for it to function.

I`m not a bread pro but hope something here helps.

[WI Cheesehead]

I don't know. Most of what you said, I did and it didn't work. It didn't even rise the first time. Maybe grinding oats in a blender isn't enough. I cut the sugar down to maybe 2 T. I put it in a warm place. It was mixed on medium for 3 minutes (that's pretty long in the Bosch). Remember, there is no gluten in this, so it can't stretch. I'm wondering if it would benefit from an egg. Or maybe I should try a different gf flour. I'm going to try a recipe that a friend made recently that turned out well.

[Rita~]

Here are 4 recipes http://www.food.com/recipe-finder/all/Gluten-Free-Oatmeal-Bread
maybe compare and see what you think?

[**Jubes**]

I have heard that some yeasts maybe better than others when cooking gluten-free. Something to do with being fast acting and only needing the one rising period.