Why Did My Gluten-Free Banana Bread Sink After Baking? | Ask Nigella.com (2024)

FAQs

Why Did My Gluten-Free Banana Bread Sink After Baking? | Ask Nigella.com? ›

There are a variety of reasons why yours may be sinking on cooling but it is most likely that it isn't quite fully baked. Banana bread tends to form a firmish crust on the outside, so even if it looks baked it may not quite be done which means that it will sink as it cools.

If it did collapse then it is likely that the banana bread had not quite baked fully (and in light of the ingredient change may have needed a slightly longer baking time). All ovens vary, so the baking time is a guideline.

Loaf sinks in the middle while baking- dough was proofed for too long, it does not get better the more you let it rise in the tin. Your bread is ready when the dough has risen just to the top of your baking tin and not over the top in a dome (assuming you use the correct sized tin in the first place, see below).

If the loaf cake is sinking a lot in the centre then it is possible that it has not quite baked fully when it is removed from the oven and underbaked cakes of any type will tend to sink. The banana bread should be firm to the touch and a cake tester inserted into the centre will come out completely clean.

It's very common for gluten free baked goods to sink in the middle and sometimes it's even gummy or looks like it isn't fully cooked. Here's some ways to help avoid that: -Don't over-mix your dough. Mix it until everything is just incorporated and be done.

Use Psyllium Husk Powder as a binder for better Gluten Free Bread. Without gluten, bread dough lacks elasticity and the "stickiness" needed to hold together. Binders like xanthan gum, psyllium husk, guar gum and to some extent flaxmeal and chia seeds are used to perform the function of gluten.

Baking temperature

Some ovens run hotter than its settings, some cooler. If the oven is too hot the loaf will be brown and crispy on the outside but doughy in the middle and may collapse as it cools. When bread is baked at too low a temperature it will not rise enough in the oven resulting in a dense and sunken loaf.

An easy way to create a good environment for gluten-free bread to rise is to turn your oven to 200 F; when it reaches this temperature, turn off the oven and place a shallow baking pan partially filled with hot water on one of the shelves.

However, these alternative flours do not have the same properties as wheat flour, which can make baking gluten-free bread a challenge. One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.

How to prevent banana bread from sinking in the middle? ›

Always use relatively fresh baking soda/powder when making banana breads & quick breads (such as pumpkin bread). Using too much baking soda/powder can lead to banana bread sinking issues (as the banana bread might rise too high & collapse back on itself).

Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.

You may be baking at too high a temperature. Home ovens are often not accurate. Try lowering the temperature by 25°F, and bake for a slightly longer time. If you are using a dark colored pan like many non-stick pans it will cause the outside to brown more quickly while the inside stays raw.

If your gluten-free bread collapsed during or after baking, you either had too much liquid in the bread dough or over-proofed the yeast. You can also read my guide to the Best Gluten Free Flour Blends. I discuss the gluten free flour blends and which are best for which types of recipes.

2. Mix Batters Longer. While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer. If you're worried this will turn your muffins and cakes rubbery, have no fear.

Moisture. There are many ways to increase moisture in a recipe. In general, recipes that call for pureed fruit, sour cream or yogurt are ones you can rely on for a moist product. In case your recipe does not call for these things, using brown sugar instead of white sugar to add moisture.

Always use relatively fresh baking soda/powder when making banana breads & quick breads (such as pumpkin bread). Using too much baking soda/powder can lead to banana bread sinking issues (as the banana bread might rise too high & collapse back on itself).

Gluten is a binding agent that keeps food together, so if you elect not to use it, the result is often crumbly baked goods that fall apart when you touch them.

Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.