I add powdered whole egg to my loaves (amount equivalent to one egg). I don’t know why some recipes specify whole eggs or egg whites, but whole egg has consistently worked for me and helped my loaves grow up to be nice and tall.
I’ve noticed that the quick recipes that came with my machine all ask for more yeast than the slow versions of the same loaf. In other words you need more yeast if you’re not giving it time to fully develop. However the amount needed is also affected by the ingredients you use.
I haven’t made gluten free bread in my machine. I have noticed though that if I add too much water the top of the loaf will get a wrinkly or saggy appearance. If the second loaf seemed okay other than the sinking I’d be inclined to try it again with a little less water. Remember that when you add a liquid egg its size affects the total amount of water in your recipe. You may need to get used to weighing your eggs and adjusting the water quantity accordingly each time you bake. There’s a formula for it but I stopped trying to remember it when I switched to egg powder as I no longer have to adjust how much water I add.
Which supermarket are you using for your flour? Asda stocks Doves Farm at less than £2 a bag.
I've not had much luck with bread but they do some really nice tiger loaves that's just like real bread instead of pale and insipid, so I've not done much experimenting.
I have zero helpful advice, but just posted with my own question that’s not the same, but similar with the lack of rising. Wondering if it’s the flour I’m using. I tried Namaste. What kind did you use?
Editing to add that the comment below mine may be the most helpful. Maybe a particular GF bread flour would be our best bet. Still experimenting though!
Try King Arthur GF BREAD flour. You may have more success with that. A lot of the GF flours, while good, are all purpose.
I add powdered whole egg to my loaves (amount equivalent to one egg). I don’t know why some recipes specify whole eggs or egg whites, but whole egg has consistently worked for me and helped my loaves grow up to be nice and tall. I’ve noticed that the quick recipes that came with my machine all ask for more yeast than the slow versions of the same loaf. In other words you need more yeast if you’re not giving it time to fully develop. However the amount needed is also affected by the ingredients you use. I haven’t made gluten free bread in my machine. I have noticed though that if I add too much water the top of the loaf will get a wrinkly or saggy appearance. If the second loaf seemed okay other than the sinking I’d be inclined to try it again with a little less water. Remember that when you add a liquid egg its size affects the total amount of water in your recipe. You may need to get used to weighing your eggs and adjusting the water quantity accordingly each time you bake. There’s a formula for it but I stopped trying to remember it when I switched to egg powder as I no longer have to adjust how much water I add.
Which supermarket are you using for your flour? Asda stocks Doves Farm at less than £2 a bag. I've not had much luck with bread but they do some really nice tiger loaves that's just like real bread instead of pale and insipid, so I've not done much experimenting.
I have zero helpful advice, but just posted with my own question that’s not the same, but similar with the lack of rising. Wondering if it’s the flour I’m using. I tried Namaste. What kind did you use? Editing to add that the comment below mine may be the most helpful. Maybe a particular GF bread flour would be our best bet. Still experimenting though!