Had a problem - in center of loaf a section was caved in and hard. I followed directions -- I use a scale to measure everything.
501736
When i made my first few loaves I had holes and cave in. I bought a new pan and they have been perfect. I have been using this product for four years now and love it.
501737
I've had that happen as well (once) and I'm not sure why. The last loaf I made though was perfect - maybe add 3-4 minutes onto the cooking time (??)
501738
I always use a Ceramic pan and an oven thermometer when baking anything gluten free, it can be very temperamental.
2265987
Honestly - I never did that before making my first loaf and it was fine. I hope that helps.
83969
Measure the largest part of the bottom of the bun legs. As I recall bun legs indent at the very bottom.
2172896
I think sometimes the problem is in the paddles. I have had a couple of loaves turn out a bit strange, and usually the reason was that the paddles weren't locked down properly. One time I used too much of a heavy flour with not enough liquid (when experimenting with my own recipe), so that can cause problems as well. Otherwise, everything else has turned out perfectly.
932606
I used butter and flour and it came out. Some little end here and there I had to repair with buttercrem, which went over almost everything anyway. I hope, this helps
1260398
I have not had that happen with my bread machine. I started on light, but changed to medium because I like a tanned bread but still done through. I have even developed my own banana bread. The first time it was too dense, then I decreased the flour and it was perfect. Perhaps the recipe needs to be smaller to accommodate darkness.
900521
did you try dry flour to roll your dough ,this always work for me do not put too much pressure its make dough thin and thick various place . i hope this really help good luck.
1138982
Check the anchors maybe? If one was missing, lose, or in the wrong spot then the track may not be level and causing the drawer not to slide properly.
1210076
My bread is dense also, but my daughter has gf cycle on her bread maker and it isn't as dense as mine. How I was somewhat helpful.
684319
I made a loaf last week in mine and it was making a loud noise which it hadn't done before. The dough looked too dry so I added water a little at a time, and the noise did go away.
772189
Mine was like that also but frankly it didn't seem to matter. The lip of the top should at least have some overhang on the bottom. My top and bottom did not fit snugly. The bread come out great anyway. I do wish it was glazed inside but other than that it has worked fine. If it is a gap that you can actually see in the side though then it isn't right and I would send it back. Hope this helps.
1743225
Use the trial and error method; one of the bowls I made probably could of held some cheese sauce, not sure for how long though, but can imagine eating the evidence of the unsuccessful attempts. (better luck if I make the bowls ahead of time and let them cool some what. also noticed the shrinkage of the bacon varied so some bacon bowls were more complete while others had more gaps.)
1755562
I've had this problem but only in a small ammount. I dusted it with flour and worked the stickey dough off the bowl that way. On a bigger scale it could work too.
1085408
This happened to me as well. I didn't disassemble and clean right away after previous batch and the trace amounts of flour mixture seemed to cure and settle around the blade area. Soaking, wiggling, rotating, oiling were no match for the super-glue strong bond. The blade would not come off. Embarrassed I approached my other half. Like a superhero he took my loaf pan into his garage, pulled out a rather formidable looking crowbar . . . I couldn't watch . . .soon he returned with my loaf pan in one hand and the blade in the other.
1524693
I have only used mine a few times and I had these same issues the first time I used it. With subsequent I made sure the counter was very wet (not just a few sprinkles) and I used quite a bit of flour. I live in a very dry, mountain climate and have to add extra water to my dough so it won't crack around the edges. I think it just takes practice to find the right amounts. Hope this helped some.
1788943
Started out OK, but I've been having problems when using the timer. Some breads/dough have not turned out so good. Perhaps the long loaf pan that makes a better shaped bread also spreads out the flour, allowing the water to seep through prematurely.
2201744
I am not absolutely sure, but it could be due to some of your ingredients! Be sure to follow the recipe measurements and instructions exactly, and use what they recommend. It calls for bread flour, I have had success with using regular flour, but stick to what is called for and see if it makes any difference (if you are using something else) it could also be the yeast. make sure it is fresh and not outdated It doesn't sound like it is the machine, as you say the bread is baked. I also had a bad loaf when I first started, it was when I made the 2 lb. loaf, it came out heavy and did not rise so I made sure I followed the recipe exactly and my ingredients were fresh and I stuck to the 1 and 1/2 lb recipe and it has worked fine every time. Hope this helps!!