Gluten-free bread has become more essential as people learn they have an intolerance to gluten. The problem with many gluten-free breads is that they can taste a little dry or stale, but there are some tips for making amazing loaves. These tips will help ensure that your gluten-free bread will come out of the oven tasting delicious.
When taking the gluten-free flour out of the bag, many people scoop it out using a measuring cup. Some believe this condenses the flour as much as 25%. With the flour so condensed, it makes it harder to rise in the oven to give your dough that bread-like consistency. Instead, you should use a regular spoon to measure out your flour, or better still, simply pour it out of the bag.
Leave your ingredients out
One of the most important things in baking is making sure that your ingredients are at room temperatures. This is particularly important for the yeast, because it needs warmth to grow. If some of your ingredients are cold, then it’s going to be even harder to get a rise from your dough. Leave everything out to warm to room temperature for a while before putting them all together.
Don’t follow wheat bread recipes
We might be able to convert wheat bread recipes to gluten-free bread, but that’s not by following them step by step. You’re meant to break the rules when it comes to gluten-free bread, especially when kneading.
Kneading regular dough is designed to stretch out the gluten, but in gluten-free dough, this step is unnecessary. By treating your gluten-free bread as a regular dough, you can actually make it fail.
Shape it before it rises
Gluten-free breads don’t often rise that much, so it’s important to shape them first. Regular dough will rise once when you prove it and again in the oven. Once the gluten-free dough has risen, it’s best to leave it alone otherwise you could have a disaster on your hands. Just bake it as soon as you’ve shaped it.
Take the bread’s temperature
One problem with bread, in general, is making sure it’s cooked for long enough. Sure it might have risen out of the tin, but does that mean it’s hot enough all the way in the middle? The only way to know for sure is to take your bread’s temperature, and if it’s not hot enough, don’t take it out of the oven.
Many loaves come out of the oven but have a rubbery bottom to them, so that’s where you need to stick the thermometer. Push the thermometer into the bread until you’re right at the bottom of the leaf, but not touching the pan. Once it reads above 210 degrees it’s time to take it out.
Cool it slowly
Bread doesn’t like being shocked, so when your loaf is finally cooked, the best approach to cooling it is to turn your oven off and leave the door open. This allows the bread to cool down slowly instead of transferring it to a cool counter, which can sometimes cause it to sink in. If your loaf still sinks it could be due to the amount of liquid in the dough, so try reducing the quantity for next time.
Bread can be tricky, and gluten-free even moreso. These tips should help you to become a baking master, and you’ll be starting your own bakery in no time.