Tips for Baking Gluten-free Bread

There is nothing like the smell and taste of homemade bread to give your house a warm and welcome feeling. If you do not have the time to make bread by hand, there are many bread machines available. If you do not have time for trial and error, then read these tips to get started:

TIPS FOR BAKING BREADS

It is important to note that breads seldom turn out exactly the same every time you make them. Many factors come into play, such as humidity, altitude, temperature, freshness of ingredients, water conditions, the position of the planets (Just kidding, but …..maybe??) For these reasons, bread baking is an art based on science, and one that you will find satisfactory after a few trials and many errors. If you get a botched bread, don’t throw it out! Your work is too valuable, no matter how badly the result. Dry out, then puree in a food processor and freeze those bread crumbs for later use.

1. Make sure yeast is fresh. Proof your yeast by putting 1 T into ½ C water with 1 tsp sugar. If it doesn’t get foamy and double in volume within 10 minutes, throw it out. Keep yeast in the refrigerator to extend shelf life, but be sure to warm to room temp when using.

2. Water pH has a lot of effect on bread baking. A pH of 5.5 to 5.6 is best. Avoid using softened water for baking. When in doubt, bottled water is usually acceptable.

3. Try to stick with flours that work. Once you have developed a good recipe using a particular brand of flour, keep in mind that not all fours are created equal. The grind of a flour has an effect on the amount of water needed for baking.

6. Silken style tofu can replace the cheeses called for in some breads, simply reduce the amount of water in the recipe.

7. Gelatin can be used to add protein and improve the structure of breads.

8. Change only one ingredient at a time when altering recipes.

9. For higher elevations, add 1 to 2 T of water.

10. If breads rise, then fall, reduce the amount of water by 1-2 T.

11. When using non-dairy milk powder, add 1-2 T of sugar.

Bonus Tips:

12. Humidity plays a role here. That’s what’s cool about the Zojirushi BBCCX20: It adjusts to the level of humidity in the environment.

13. Invest in a few recipe books! It’s worth it and it will save you time. There are many delicious gluten-free bread recipes that are not worth missing out on and many of them are already organized for you in a recipe book.

14. Blend all of your dry ingredients before starting.

15. Don’t let the bread sit for too long or else it will get soggy. If you can, try to get it out of the baking pan and get the loaf to cool off as quickly as possible, unless your bread machine has a fan-assisted cool down function.

16. Leave a little room at the top of the baking pan as our dough tends to rise higher than traditional dough.

17. We always recommend dual-blade like the Zojirushi BB-CEC20. It will mix our heavier dough much better and won’t allow clumps of ingredients to form.

This page is about:

• baking gluten free bread in a cuisinart bread machine
• gluten free goddess
• rice flour gelatine gluten free bread recipe
• gelatin gluten free bread
• gluten free bread falls cuisinart
• gluten free bread in a bread machine tips
• gluten free bread machine recipes 2011
• how to make rice flour free bread
• gluten free vegan bread brands
• how humidity affects gluten free bread