Gluten Free Bread Maker Tips
People, who know about baking homemade bread, will sure understand how challenging it is to bake gluten free bread. Gluten has all the required properties that make bread bake better. In the absence of such an important ingredient, baking gluten-free bread can be a difficult task, but is certainly possible!!
Generally, all most all gluten-free recipes make use of gluten-free flours to create soft, yeasty and fleshy real like bread. The following tips can help you a long way in baking better gluten-free bread.
Ingredients Should Be At Room Temperature
Care should be taken that all the ingredients used are at the room temperature for the bread to bake properly. The reason being, at warm temperatures yeast tends to help the bread rise better and in an even manner, compared to when it is cold. Hence, gluten-free flours that are stored in the refrigerators should be placed outside the night before, in a different bowl, so that they attain the room temperature and are ready to use the next day.
Adding Perishable Ingredients
If you want to add perishable ingredients, like egg or milk, it is advised that you take them out of your refrigerator at least a couple of hours before for better results.
Use a Good Recipe
Always use superior ingredients such as almond flour, sorghum flour, millet, brown rice flour, amaranth, teff, gluten-free oatmeal, buckwheat, etc and mix with the best gluten-free bread mix. Avoid using cheap ingredients such as rice flour and potato starch for making gluten-free bread. Of course, they cost you less, but at the same time they do not have the necessary nutrients, texture and the flavor that come with rich protein gluten-free flours.
Better To Go With Egg Recipes
Eggs are natural bread boosters. They make the bread spongier and along with increasing its volume. Apart from making the bread plump, eggs add more protein and flavor to the gluten-free bread recipes.
Carbonated Water or Gluten-free Beer Instead of Normal Water
Using carbonated water will increase the volume of the bread by generating air bubbles, which will also help in baking the bread much faster. Gluten-free beer will help add flavor to the bread recipe and the soda will make the bread even softer.
Adding Ascorbic Acid to Dry Ingredients
If the ingredients are dry, try adding 1/8th table spoon of ascorbic acid which is high in vitamin C. Yeast loves acidic nature and reacts well with ascorbic acid to give the bread a better volume. Adding a little bit of ascorbic powder will also increase the life of the gluten-free bread recipe.
Adding Fruit Pectin
Pectin is an ingredient normally used to make jams and jelly. It is made out of citrus fruit or apples. Adding pectin to your gluten-free bread recipe will add the much required moisture and can also serve as a vegan substitute.
If you are a beginner, it is most likely that you will take some time before you bake your first perfect gluten-free bread. If your first few trails are a flop, take it easy and keep trying. Lots of factors like weather, bread machine, and false temperatures of the oven may all lead to an imperfect beginning. So, keep trying and remember, “Baking gluten-free bread is an art and not a science!!”
Also be sure to check out our gluten free bread maker reviews!
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