I have been using the Gluten free pantry bread mix, and it is wonderful. But the problem is, while it is baking, it rises too much on one side, and is just fine on the other side. It is always on the same side (the side facing the front of my oven.) I am suspecting that it is my oven, but I dont' know how to fix it. My oven is only 3 yrs old, and it is electric. Bread is the only thing I have a problem with.

So what do I do? I want it to rise evenly! I am so frustrated.

Thanks,
ptkds

Not being much of a baker, but could you turn it a few time in the over to get a more equal heat?

I make their bread frequently. Two things come to mind--

When you're letting it rise, is one end of the pan closer to heat? This happened to me once because I let it rise while I'm preheating the oven, and my stove gets hot in the back when it's heating up.

The other thing you can do if the problem is with the baking, put the pan crosswise in the oven and 1/2 way through baking, turn the pan around.

I also found spreading the top of the batter evenly in the pan with a knife helps, too.

I'll second the comment about needing to turn it while it's rising. I let mine rise on top of the stove but I do turn it half way through the rising time.

One thing I do that may help... I bake my bread in the loaf pan on an Air Bake cookie sheet (in the middle of the sheet). It keeps the bottom of the loaf from burning but it would also help spread the heat around. Might be worth a try.

My oven is tilted!!! So I have to turn things or everything is lopsided!!!!

I thought of this last night when I was baking GFP French Bread. I had a French Bread pan and 4 sprinform pans filled for buns. The buns were in the usual spot and rose just fine. The bread evidently didn't get enough warmth because they didn't rise much at all (about one inch tall). The difference? Hubby talked me into putting the french bread pan in a different spot and it didn't work.

Finding the right spot in your kitchen for rising bread can be a challenge.

If you are proving your bread before baking (letting it rise).
Place the bread tin in a light weight plastic bag close it over and leave it on a window ledge
(that the sun is shining in through) for 40 - 45mins
then bake in a pre-heated oven for the required time.

Good advice except for one problem -- I never have time to bake until the sun goes down. :-)

I wonder if the top of a refrigerator is warm enough to do this job? Maybe the oven can be put on really really low?

Hi 'RiceGuy'
I doubt if the top of the of the refridgerator would be warm enough!
.
Caution:
When you are proving bread, if it rises too much prior to being baked,
it has a tendency to collapse (fall) as it cools.
.
If you had the oven very low to prove your bread, then it would NOT be at
the correct temperature to bake, once risen !
.
If you bake a lot of bread you could make a proving box, or use a small press
and have a goose neck lamp (reading lamp) with a halogen bulb (bulb generates heat)
that could supply sufficient heat for proving purposes.
.
If that's not feasible or possible, then go with the window ledge and the sun,
sunrise is about 5.30am and sets about 9.30pm lots of scope for proving bread
mind you, if you live at the back of an apartment block and the sun is at the front ?
I cant help !!!!!
.