Low-Gluten Loaves That Collapse: Fixing Gas Retention
You pulled the loaf from the oven, and it looked like a deflated football. The crust was pale, the crumb dense, and the oven spring—that glorious rise in the initial few minute of baking—seldom happened. If you've been baking with spelt, einkorn, or a low-gluten blend, you know the frustration. The flavor is there, but the structure isn't. Here's the thing: you don't have to give up low-gluten bread. You just have to stop treating it like regular wheat. This guide is for the home baker who wants a decent loaf lacking a science degree. We'll look at why gas escapes, compare three practical fixes, and give you a clear path forward—no magic, just technique.