Making gluten-free bread can be challenging due to the lack of gluten, which affects texture, rise, and structure. The dough is often more delicate and behaves differently than traditional wheat-based bread. However, following these suggestions can lead to a better outcome.
Gluten-Free Bread Baking Tips
Gluten-free bread typically rises only once. A second rise often doesn't improve the outcome.
If using a bread machine, ensure it has a gluten-free setting.
The dough resembles thick cake batter and can be tricky to handle.
When adapting wheat recipes, use a good All Purpose Baking blend, add an extra egg, xanthan gum, apple cider vinegar, and baking powder to improve structure and rise. However, results may vary.
For better rise and structure, add ½ teaspoon guar gum and ½ teaspoon ascorbic acid per standard loaf. Ascorbic acid also acts as a natural preservative.
Grease the pan with palm oil shortening or oil spray for a crusty texture. Other shortenings work, but coconut oil can be overly greasy.
Proofing: Before mixing the dough, preheat the oven to 180°F, then turn it off to cool before placing the dough in the oven. Over heating can kill the yeast. Place the dough inside to rise, loosely covered with oiled plastic wrap, and follow the recipe instructions for rising time.
Use fast-acting yeast and ascorbic acid (vitamin C powder, not crushed vitamin C tablets) for better texture, rise, and shelf life.
Small loaf pans (6.75" x 2.75") work best. Small loaf pans will make two loaves.
If you want to make a small loaf rather than a 9x5-inch loaf, cut the recipe in half. If the recipe calls for 3 eggs, use 2 eggs.
Bun Tips
Scoop Method: Use a greased ice cream scoop for portioning. Smooth tops with oil or water using a pastry brush.
Rolling Method: Roll out dough on tapioca-floured parchment paper to match the size of a 9x9-inch or 9 x 13-inch pan. The size will depend on how many buns your recipe makes. Freeze uncovered for one hour until no longer tacky.
Cut into equal squares.
With tapioca-floured hands, pull corners under to shape round buns, similar to traditional dinner rolls.
Place in a greased pan and smooth tops with oil or water.
Freezing makes the dough easier to handle but slows proofing.
Tapioca Flour/starch Method: Place dough on tapioca floured surface. Sprinkle more tapioca flour on top. Make sure your hands have flour as well, making it easier to handle.
I always recommend using a kitchen scale to make sure each bun is the same size. However, you can guess. Gently roll a dollop of dough in the tapioca flour. Gently shape into a ball. You do not want to make creases in the dough or it will split while cooking. It takes a little practice. Place in a greased pan.
Use a pastry brush with oil to shape the buns once in the pan. You can also use water.
Making Soft Gluten-Free Bread
Substitute ½ cup brown rice flour for the flour blend you are using to soften the texture.
You can also add 2 teaspoons buckwheat flour to enhance the recipe. Buckwheat makes soft bread.
Milk Bread – Tangzhong Method
Tangzhong is a bread-making technique where flour is cooked with liquid (milk or water) to form a gel. This process gelatinizes starches, resulting in a soft, fluffy, and moist bread with a longer shelf life.
Example:
1. Measure out the total amount of flour and milk you are using in the recipe. You can use water. Milk has an enzyme that also softens the bread texture.
2. Take 2 Tablespoons of the measured flour and ½ cup of the milk. Put them in a saucepan set over medium-high heat. Cook mixture for around 1 minute whipping constantly with a wire whisk.
3. Once it thickens, transfer to a bowl to cool down.
4. Follow bread instructions and add the cool mixture to the rest of the ingredients.
5. The result is a softer bread.
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