Here you’ll learn few hints about baking gluten-free bread with yeast. Of course, there are hundreds of free recipes in internet, such place as Gluten Free BreadRecipe Index, but it’s better to know some secrets before cooking for sure. Then just choose one of the bread recipes and feel confidence while cooking. And now it’s time to learn these nuances.
1. First time when you try to cook gluten-free bread it’s better to avoid any recipe ingredient or process changing. If you can’t evade substitutions then choose another recipe. Because if your first experience fails it can break your motivation.
2. Baking measure ingredients by weight not by volume. Right proportions are half of success. There are a lot of choice of cheap kitchen scales. Feel free to use the “tare” option for nulling the scale before next ingredient, it would save your time. If you prefer my recipes it’s worthy to know that 1 cup of high-quality all-purpose gluten-free flour is equal 140 grams.
3. Some of gluten-free yeast bread recipes don’t support common double of ingredients for making twice volume. The recipes in section Gluten-Free on a Shoestring Bakes Bread can be changes in proportion easily. They can be doubled or halved without problems. But batter-style gluten-free bread recipes are not recommended for changing.
4. The mixing style of dough for gluten-free bread has to be pretty vigorous. If you have a stand mixer use it for this step. If no use own hands putting elbow grease into it as much as you can. A handheld mixer is bad choice here. And don’t be afraid of over-mixing, there is not gluten inside so we can’t damage a dough by mixing.
If you get in a result a tight crumb it just means the hydration level was too low. In fact the dough has to be similar to traditional one as for gluten-containing stuff. Well, the alternative for stand mixer can be powerful handheld one with 5 speeds and dough hook details.
5. It’s bad idea to bake bread without using any gluten substitutes, for example, xanthan gum. The yeast provides carbon dioxide while bread is baking and gluten plays role of cloak and brakes bubbles’ action that allows the bread to cook around the air pockets too. If the dough doesn’t contain gluten or its substitute there is no cloak for this process.
6. The oven thermometer would be very useful. Most ovens’ calibration is improperly so they off by 50F degrees, I had had one which off about 75F degrees. The calibration would give just temporary effect so don’t get involve with it even, use the oven thermometer! It’s cheap and trustable solution. If the bread baked in too hot oven we would get ready outside and uncooked middle part, anyway we need right temperature for the right bread structure.
7. Even if you get not so good result first time it’s not a reason for giving up. It’s a question of time and experience. Also the taste can be great even if the loaf looks not perfect. Just try next time for better result!
8. It’s important to create right environment for gluten-free bread proofing. If you have opportunity you can try Brod & Taylor bread proofer, it’s a wonderful helper.
If you can’t swing it you can use old-proved-by-years microwave method. I described it here. It gives good results too.
9. My choice about the dough rising is instant yeast. Just be sure its freshness date is still actual, don’t’ experiment on it. If bread didn’t rise my experience says it was yeast problem.
10. There are a lot of prepared mixes for gluten-free bread, if you try one of them and it didn’t work out even if you keep whole instructions exactly don’t be upset, it’s not your fault.