Bread is the food we miss the most on a gluten-free diet. Although we can buy very good gluten-free bread, nothing beats a freshly-baked loaf, hot from your oven. These tips will help you make that perfect loaf.
READY, SET . . . Planning Ahead for Success!
[1] Have ingredients at room temperature; check expiration date on yeast
[2] Have all ingredients measured and on one side of workspace before beginning. To avoid errors …as you add each ingredient, place on opposite side of workspace.
[3] Use standard measuring utensils; measure correctly (whisk, spoon, level…)
[4] Use proper type/size pan. Nonstick (gray, not black) is better than glass or shiny aluminum. Generously grease (and flour, if desired). (8 x 4-inch = 1 lb.; 9 x 5-inch = 1 1/2 lb.)
[5] Select recipe based on fiber and nutrition and your likes and dislikes:
a. Use your favorite recipe and “boost” fiber and nutrition with rice bran or polish, sorghum bran, hemp seed, flaxmeal, potato flour, almond or pecan meal.
– start slowly, add 1-2 tablespoons per loaf––increase to 1/4 cup later.
b. For greater nutrition, choose recipe with flours from bean, sorghum, or less well-known gluten-free grains of quinoa, amaranth, or millet
[6] Check oven temperature with oven thermometer.
GO! . . Mixing It Up!
[1] Proof yeast in warm liquid (110º). Use heavy-duty mixer (300 watts), regular beaters.
[2] Beat for 2-3 minutes so xanthan gum ‘sets up’ and air is incorporated.
[3] Dough should fall gracefully off beaters in “globs”, rather than clinging firmly or dripping. Some describe the proper consistency as “fluffy frosting” or stiff cake batter.
[4] Smooth dough in pan with wet spatula for smoother crust and more even rising. Brushing with egg or milk promotes browning.
[5] Cover with foil tent, let rise in warm place (75-85º) (Warming oven or microwave avoids drafts.)
[6] In loaf pans, dough should rise no higher than top of pan. “Oven-spring” will cause dough to rise even higher while baking.
BAKING . . . The Heat Is On!
[1] Preheat oven. Bake for specified amount of time…don’t underbake.
[2] For crisper crust, place risen bread in COLD oven, then turn on to desired heat. (This works especially well for bagels, breadsticks, etc….but also for loaves.)
[3] Cover with foil tent after 10 minutes to avoid over-browning. Don’t open door again.
[4] A properly baked yeast bread loaf registers at least 205°F with an instant-read thermometer inserted into the center of the loaf.
[5] I prefer smaller baking pans (8 x 4-inch rather than 9×5-inch) or 6×4-inch mini-loaves or French loaves or baguettes because the dough bakes more quickly and evenly. Use parchment paper on perforated French bread pans.
[6] After baking, cool in pan for 5 minutes then turn out on wire rack for further cooling.
[7] When thoroughly cooled, slice with serrated knife or electric knife. These knives are less likely to crush delicate gluten-free bread than regular knives.
[8] Slice, wrap, and store in freezer or refrigerator.
Role of Ingredients in Bread Baking
- Cornstarch or corn flour smooths crust
- Potato flour adds “tooth” (1 tsp. per cup flour)
- Potato starch “lightens” the texture
- Dairy (whey, milk, powder) smooths crust and feeds yeast
- Soy lecithin makes finer texture by emulsifying oils and liquids
- Eggs “leaven” bread and act as binders and emulsifiers
