How to Prevent Crumbly Bread

How to Prevent Crumbly Bread

How to prevent bread from being crumbly. Most of the gluten-free baking is with rice flour. The best is to choose fine milled rice flour. It will blend well and mix well with other the other ingredients.

Xantham Gum

What is Xantham Gum? You see it mix with flour or by itself. What does it do? It acts as a thickener, stabilizer, and emulsifier. When you bake gluten bake goods wheat is used with gluten-free products you use xantham gum. It is a wheat substitute. Xantham gum allows bread to stretch, hold and bubble, giving stickiness to bread. Then, the bread will stay intact. this ingredient preventsa the bread from being crumbly. Tip: if the baked good is crumbly add a little more xantham gum. A small amount goes a long way.

Careful not to Overbake

Take the baked good from the oven before it drys out. Use a toothpick to test bread if it is ready. If the toothpick comes up with dough stuck to it is not ready.

Dryness makes Bread Crumbly

Make sure the batter is moist not too dry. It is better to have the batter more moist or wet. The dryness causes the bread to be crumbly.

The Issue with Baked Goods

Muffin:

Problem:                               

crumbly      add more egg and add more xantham gum

dense           add more leavener

dry                add more liquid or sour cream

gritty            let the batter sit 30mins before baking

Pancake:

Problem:                                    

Dense, gummy     Cook low temperature, cook longer

Cake:

Problem:                                      

greasy                             add sour cream, or cream cheese to reduce fat

dense                              reduce fat and add more liquid, add more baking powder,

gummy center               reduce oven temperature, baker longer, reduce the liquid

edge cake tough           wrap cake side and edge with parchment paper