PastryGoddess: I'm really new to this, so I'm afraid I have no idea what any of that means about making a sponge... All I can do at this stage is plonk the ingredients into the pan and press a button
How much of the water should I replace with an egg? The dough seems to be very wet as it is. It won't make a dough ball at all, even though I'm following the recipe exactly (the white bread made a perfect dough ball with the addition of a sprinkle of extra flour, so I know it's not the machine).
The other thing is that it tastes really, really bitter. It's got a horrid aftertaste. Maybe my GF flour is a bit old, it's been in the cupboard for a while.
veryfluffy: the recipe I'm using is the specific GF bread recipe in the breadmaker's instruction leaflet. I was surprised that it didn't have any vinegar in it, because all the recipes on the GF flour packets I've seen do. But I was a bit afraid to deviate from it.
For a really good laugh, here's how the latest batch turned out:
You can all laugh now
Things wrong with it:
1. It hasn't risen at *all*.
2. There's a big hole in the middle of it where the paddle mixed it- the hole goes from top to bottom, it's like a donut
3. It's got peaks all over the top of it
4. It's really, really heavy. Seriously, it's like a housebrick
4. It's got a bitter taste to it.
Does that give any pointers as to what's wrong with the recipe?