11 Best Tips for Gluten-Free Bread Making

Gluten-free Bread

To many of us, the term "gluten-free" sounds erratic and puzzling. Even some of us don't really know about gluten-free bread making. Is it anything extravagant or just the same as ordinary bread making? Even if it is a simple act, how do you practice at home?

People with gluten-sensitivity, pull your socks tight. Here is a simple guideline to offer you tips for gluten-free bread making. No more extra penny in the bakery. Try these tips at the home for the most delicious gluten-free bread.

Best Tips for Gluten-free Bread Making

Let's follow some simple yet effective tips on gluten-free bread maker

1. Weigh all Ingredients

First things first! You must weigh all ingredients beforehand to put perfection in baking. Make sure you don't scoop flour straight from the bag.

Instead, try a measuring cup or spoon for that. Measure other ingredients like chocolate or raisin according to your recipe.

2. Keep It in Room Temperature

Some people keep the dough in the fridge before baking. But, that never helps if you use yeast in your recipe.

To be honest, yeast plays the most vital part to make the bread fluffy. Putting the dough in cold prevents yeast growth. It must be kept at room temperature for the desired softness in bread.

3. Scale-up Hydration

Gluten-free flour is dryer than others. So, it absorbs more liquid in its batter. For that, you can try carbonated water or non-diet soda for good mixing.

This will create extra bubbles to lighten the batter. In case you try with non-diet soda, you will get an extra advantage with it.

The sugar in non-diet soda accelerates yeast activity. So, the bread produced is more porous and fluffy.

4. Try paddle Attachment instead of Dough Hook

Most gluten-free batter is so consistent that it does not require extra kneading. You can simply use whip attachment on an electric mixer for dry blending.

Once you jump for the wet ones, try the paddle attachment for the perfect mixing. Other than that, try low mixing speed for a thinner batter. A higher speed is more suitable for elastic or heavier dough like pizza dough.

5. Shape it before Rising

For gluten-free bread, there is no second rise and punch down. So, you better shape it before rising. Unlike bread sticks, cinnamon rolls, or dinner rolls, bake the gluten-free dough once you find it raising.

Other than that, add more yeast than usual bread baking. In gluten-free bread, yeast has to work harder to trap gas in it. Adding 25% more yeast would do it better for gluten-free bread making.

6. Take the Bread's Temperature

Do not take the bread out of the oven before it completes cooking. If the bread has a rubber layer at the bottom, then it is not perfectly cooked. How do you know the bread is done with cooking?

By inserting an instant-read thermometer in the bottom of your bread you can understand what exactly is going on.

The temperature of a loaf should not be less than 205 ยบ F when it is fully done. The bread must form its shape when it is done with baking.

7. Know your Pan

Choose a pan that can support with sidewalls. This batter cannot stand on its own and must be poured on a pan that can hold its shape. Try not to fill two-third of this pan.

To bake gluten-free bread you can pick a metal pan over a glass or ceramic ones. Whichever pan you go for, don't forget to lay an oil brushed parchment on your pan's surface. That will ease your baking as you can remove the parchment in any convenient direction.

8. Keep it in Proofing Atmosphere

The longer the bread mixer rise, the better will be its taste. For that, you need to keep it in a proofing atmosphere. You can try any warm places or try any large microwave oven.

Now fill a heat-proof measuring cup with water and put it back in the oven until it boils. Make sure you boil it completely when steam rises in a flow.

Once it is boiled, push the cup in a corner and place the bread pan inside the oven. This preheating adds warm and moist conditions to help to raise the dough properly.

Leave it for nearly an hour and let it rise for the best quality bread. Depending on the size of the dough and recipe 30 minutes would also do it for your bread.

9. Bake the Bread in a Moist Condition

In most professional bakeries, they have an oven that injects steam from the very beginning of the baking process. Once it is done with baking, this vent out all the steam used for baking.

You can try the same effect at home by using a cast-iron skillet and ice cubes. Besides, you need a regular oven to perform this.

Let's start your baking with a preheating oven. You need to put the cookie sheet or empty skillet in the bottom rack. Then place the bread pan in the middle or on the top rack.

Before you close the oven door, toss some ice cubes into the skillet. This will create steam and the perfect humid condition inside. Now, wait for 5 to 10 minutes before venting off all steam.

10. Know your Browning

Calibrate the oven temperature to 25 degrees Celsius for the perfect brown. Do not overheat it, or else it may dry out the dough.

Besides, there are ovens with temperature presets. For that, you just need to strike right on target and the rest is up to your oven.

11. Fix the Rubbery Bottom

If the bottom of the loaf is still rubbery then keep baking for a couple of minutes. The rubbery bottom may have happened due to different factors.

But the most common is the use of too much liquid in the recipe. Try to balance it before you go for baking.

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Bottom Line

Gluten-free bread making is no big hurdle if you know these tips. Some inside stories can help you to guide for the best results. No matter what, you are never too late for perfection.

Andy Brown
 

Andy Brown is a culinary scientist and have years of experience on food sampling and recipes. He loves to share kitchen tips and the ideal gadgets needed for your cooking expeditions. Its a pleasure to help you find gadgets among millions.

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