Gluten free sourdough and Oven spring- a Contradiction in terms?


Any thoughts about how to increase any real oven spring for gluten free sourdough bread? I work with my own delicious starter plus a little yeast to give it a boost. It is quite a thick batter, and I let it rise as a sponge (without added yeast) for 12-18 hours, then mix in flours, flax, cornmeal, some buttermilk, butter, honey, a little xanthan gum and eggs. Let it rise another 3-6 hours- in a high side loaf pan. Comes out delicious, but when I put it in the oven once it's doubled it stays right where it is, sometimes even shrinking a little. Dough is not so wet, but I am thinking it doesn't have enough "structure" to rise. Or is oven spring and GF bread just a futile effort?

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farinam's picture
farinam 2017 October 10

Hello anonymous,

I haven't had a great deal of experience with gluten free bread baking (yet) and only with prilled commercial yeast.  But, from what I have seen there is not a lot of oven-spring to be had.  The rise that you get in the pan is pretty much it. As I am wworking from a very small sample of observations, I am also very happy to be proved wrong.

Good luck with your projects.


Julie Powell 2017 December 11

Hi Anonymous

Your post could have been in my words exactly. I am trying to solve the problem of no-oven-spring in GF sourdough breads. I do the exact things that you mention in your post. I have been thinking the dough might be too wet, but when I have made it more dry it comes out like a brick. I wish I could figure this out also. My starter and the flavor are excellent, so I have just accepted that it is going to be dense, but after almost 50 years as a bread baker, I have high standards. Thanks

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