Bread Diagnosis
How it works
- 1Upload a photo of your gluten-free bread or baked good
- 2Optionally describe what went wrong (crumbly, didn't rise, too dense, etc.)
- 3We review your photo and give you a specific diagnosis with actionable fixes and product recommendations
5 free diagnoses per day. No signup required.
Why gluten-free bread fails differently than wheat bread
Visual cues are misleading
Gluten-free bread can look done on the outside while still raw inside. The golden crust forms from surface starches browning, not from internal doneness. Without an instant-read thermometer (target: 205–210°F internal), visual checks are unreliable.
Gummy crumb is the most common issue
Underbaking, cutting too soon, or excess moisture in the dough all produce a gummy crumb. Gluten-free starches need to fully gelatinize (requiring heat) and then set (requiring cooling time). Most gluten-free bread needs 1–2 hours of cooling before slicing.
Dense, brick-like loaves
Density usually comes from insufficient binding agent, expired yeast or leavening, or a dough that was too dry. Gluten-free bread doughs should look more like thick batter than traditional bread dough. If you can knead it, it’s probably too dry.
Collapsed or sunken top
Over-proofing, too much liquid, or too much yeast causes gluten-free loaves to collapse. Without gluten’s elastic network, the structure can’t hold the gas produced during proofing. Gluten-free bread typically needs shorter proof times than wheat bread.
Tips for a useful diagnosis photo
- Slice the loaf and photograph the crumb cross-section. This is the most diagnostic view.
- Include the crust if it looks unusual (burned, pale, cracked, collapsed)
- Good lighting helps. Use natural light or a well-lit kitchen surface.
- Describe what flour(s) you used and what went wrong in your view. More context produces better diagnoses.
Common Gluten-Free Bread Problems
My bread looks done but the inside is gummy. What happened?
Underbaking is the most common cause of gummy gluten-free crumb. Gluten-free bread must reach 205-210°F internal temperature to fully gelatinize the starches. It can look perfectly golden outside at 190°F while still raw inside. Use an instant-read thermometer. Also ensure the bread cools completely on a wire rack; cutting too soon traps steam and makes the crumb gummy even in a fully baked loaf.
My gluten-free loaf came out flat and dense. Why won't it rise?
Dense gluten-free bread is typically caused by: expired or dead yeast, too little binding agent (xanthan gum or psyllium husk), a dough that was too dry (gluten-free bread doughs should look like thick batter), or under-proofing. Confirm your yeast is active by proofing it in warm water with a pinch of sugar; it should foam within 10 minutes. If it doesn't foam, the yeast is dead.
The top of my loaf sank during baking. What went wrong?
Sinking tops on gluten-free bread usually mean over-proofing, too much liquid, or too much yeast. Without gluten to hold the structure, the gas bubble network can't support an overproofed loaf. Try reducing proof time by 20%, reducing yeast by 10–15%, or tightening the liquid slightly. Gluten-free bread typically proofs in 30–45 minutes, not the 1–2 hours wheat bread needs.
My bread has huge air pockets in some spots and dense spots in others. Why?
Uneven crumb in gluten-free bread is usually a mixing or fermentation issue. Gluten-free doughs need thorough mixing to evenly distribute binders and yeast; under-mixing leaves pockets. It can also come from scoring: gluten-free bread typically shouldn't be scored as deeply as wheat bread since the crust is more fragile. Or from pan size mismatch; a loaf that's too small for a large pan rises unevenly.
For non-bread baking problems, use the Baking Troubleshooter. For custom bread recipes, see the Bread Making Guide. See what equipment makes gluten-free bread easier on the Equipment page.