Mixing The Ingredients And Kneading The Dough
First, mix the yeast and sugar with some warm water to activate the yeast. After 5 10 minutes, it will become bubbly and frothy, which means that the yeast is active. If theres no bubbles and/or foam formation, youll know that its inactive and you should open a new yeast package.
Next up, prepare the psyllium gel by mixing the psyllium husk with some water. The gel will begin to form within seconds.
Then:
Now, we come to the mixing and kneading stage theres really no right or wrong way to knead gluten free bread, as you dont have to go though the stretching motions youd typically use to build up the elasticity in a gluten-containing wheat bread.
Once the wet and the dry ingredients are combined, I tend to squeeze the dough through my fingers until smooth and homogeneous. After a few minutes youll notice the dough coming away from the sides and it will be easy to form it into a rough ball.
While it wont have the same super-stretchy elasticity of a gluten-containing wheat dough, theres enough elasticity there that you can stretch portions of it without them breaking off.
Once you complete one 360 degree rotation of the dough, you should be left with a ball of dough. Flip it seam side down and rotate in place to seal the seams.
Better Texture Better Taste More Possibilities
The breads youll make with this gluten free bread flour appear different when raw, and taste different when baked. They can be made without enrichments like eggs and butter, because they have internal structure more like conventional bread.
If youre egg-free, this can be particularly useful. Only the breads that are naturally enriched, like brioche, will still need to be made with eggs and butter.
If you have previous experience shaping conventional yeast bread dough, all of that will come in quite handy here. With this blend, working with gluten free yeast bread dough does not have to mean weepy mounds of wet dough.
And unlike gluten free yeast bread of the past, most of these rolls have two rises. That means that the dough is easier to handle still, and there is even some flavor development in the yeast.
Function Of Flour In Baking
Flour is a powdery substance, ground from a larger source and used in baked goods to provide structure.
The most common flour used in baking is ground from wheat which has a neutral taste, meaning it can be used in sweet or savoury recipes and across many cuisines. You’ll know it as either plain flour or all-purpose flour .
However, the true function of wheat flour lies in a powerful group of proteins found within its structure. When this group of proteins is introduced to a liquid they form gluten a network of strong interlocking bonds which are highly elastic.
Due to the strength of these bonds gluten gives excellent structure to all manner of baked goods. The elasticity between the bonds mean the end results also have a wonderful soft and bouncy texture.
Recommended Reading: Gluten Free Pizza Crust Publix
What Gluten Free Flour Can I Substitute For All
There are many different types of flours to choose from including white rice, brown rice, quinoa, sorghum, lentil, and more.
However, if you are wanting to have a great replacement for all-purpose flour specifically, you will definitely want to use a 1:1 flour.
If you cannot find a good 1:1 gluten free flour, rice flour is a great option for baking. This is especially true since it is higher in protein, fiber, and Vitamin B than other flour.
It will provide an earthy flavor to your baked goods which can be quite appealing for certain recipes. Sorghum flour also works well as it has the most gluten free properties out of any other wheat-free flour.
A Note On Measurements
While Ive included the volume measurements in the recipe card below, if at all possible : USE METRIC GRAM MEASUREMENTS IF YOU CAN.
Theyre much more precise and produce more reliably delicious results. This is true for pretty much all of baking a kitchen scale will invariably give better results than cups and tablespoons.
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Why Bake Recipes With Gluten Free Bread Flour
Baking recipes that call for this gluten free bread flour is an experience much more like what you might expect when youre baking conventional yeast bread. The dough isnt overly wet like the batter-style of bread.
The batter-style sort of gluten free bread dough doesnt look or behave anything like conventional yeast bread when its raw or even when its baking. It has very often been described as cookie dough.
If youve ever made a batter-style gluten free bread, which absolutely still has its place in my heart, the moment you make this bread dough youll see how different it is. You can manipulate it with your hands without moistening them first.
Where To Buy Gluten
You can buy both individual gluten-free flours and gluten-free flour blends at most large chain grocery stores or health food stores.
Many stores that have health food sections will have gluten-free flour blends and individual gluten-free flour options.
If you arent able to find gluten-free flour blends at your local grocery store or larger chain stores, you can also buy them on Amazon or Thrive Market for sometimes better prices than youd find in stores.
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Tips For Choosing An All
When making gluten free bread at home you have two options. One option is to start with a gluten free bread recipe that features one or more gluten free flours. The other option is to take your favorite wheat-based bread recipe and substitute an all-purpose gluten free flour blend for the wheat flour. If you choose this option, there are some things you should look for in a good all-purpose flour blend:
If you cant find an all-purpose blend that youre happy with, you can always make your own! A simple recipe for a homemade gluten free all-purpose flour is 2 ½ cups of gluten free starch, 1 ½ cups of gluten free whole-grain flour, and 3 teaspoons of gluten free gum or psyllium husk powder.
Not into baking? Youll be glad to know that there are plenty of delicious gluten free breads that you can find at your local grocery store. Schär, offers an assortment of artisan-style loaves as well as sandwich rolls, crispbreads, and more. Check your local store or view our list of baked good here.
Cup4cup $12 For Three Pounds
A gluten-free flour blend that can trace its lineage back to the French Laundry? Yes! Cup4Cup flour was created for gluten-free recipes at the famous Yountville, CA, restaurant. This blend, like Bobs Red Mills Baking Flour Blend, works really well in cakes, cookies, and muffins.
Theres one big drawback to this mix: It contains milk, putting it off limits to those who need to avoid dairy. The milk powder helps baked goods made with this flour blend brown beautifully thanks to the the Maillard browning reaction. If youre using butter or dairy in the recipe, reach for this mix. It enhances both flavor and browning.
Use this when a recipe includes dairy. May be used as a replacement for wheat flour in recipes for cakes, cookies, brownies, and muffins.
Note: Cup4Cup makes a whole-grain gluten-free baking flour blend. Its dairy-free but does carry a warning that its processed in the same facility as dairy.
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Can This Gluten Free Flour Mix Be Subbed For All Purpose Flour
Well, fortunately, by creating the right balance of different gluten free flours, this gluten free flour mix can substitute for regular flour most of the time. Keep in mind that this mix does not include xanthan or guar gum, which is added to many gluten free breads to give them that elasticity and doughy texture. If you’d rather not add it, we have a guide for alternatives to xanthan gum that work really well.
These tips also come in handy for working with gluten free flours:
Gluten Free Baking Tip: Check out the Ultimate Guide to Gluten Free Flours for a printable, handy substitution chart!
What Is The Best Type Of Yeast To Use In This Gluten
This recipe uses instant yeast or rapid rise yeast. I use Fleshmans Rapid Rise Yeast. It is important to use the rapid yeast and to make sure it is at room temperature.
Rapid rise yeast does not need to be proofed and can be added directly to the flour. It is still important to use warm water because yeast is a live organism and thrives in a warm environment.
Heat the water just until it feels warm to the touch. Or use a thermometer to check the waters temperature. The ideal temperature for instant yeast is 100°110°F. If the water is any hotter than that, it could kill the yeast and your bread will not rise.
If you want to make sure that your instant yeast is still active, you can proof the yeast before adding it to the flour mixture. Add the honey to the warm water and stir until it dissolves.
Then add the yeast to the water mixture and allow to sit for 5 minutes until bubbly. This is not a necessary step. This is only needed if your yeast is not new or fresh.
I have not tried active dried yeast in this recipe. Active dried yeast requires a proofing step. Active dried yeast also requires a longer rising time.
Also Check: Jason’s Deli Gluten Free
Favorite Bread Pan You Can Find It Here And Also A Fun One I Use That Comes Out Perfect Is Here
The key to this Gluten-Free bread is to make sure to add enough water to the flour mixture, without having the flour mixture look soggy. I noticed that if you dont have enough water the Gluten-Free Flour doesnt puff up enough. I also added a little more yeast to this Gluten-Free Artisan Bread 3/4 teaspoon rather than 1/2 in the regular Artisan Bread Recipe.
I personally I dont eat a lot of bread- BUT my favorite thing to make on this Gluten-Free Artisan Bread is Avocado Toast. Seasoned with Trader Joes Everything But The Bagel seasoning. So good!
I also have an awesome FREE Bread Recipe Printable for you! .
Tips For Measuring Gluten
The best way to measure gluten-free flour is the spoon & level method. Using a spoon, scoop the flour into the measuring cup. After youve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
Friends, please do not scoop the flour out of the bag with your measuring cup. If you do you may get more flour than the recipe calls for.
Also, measure flour using nested measuring cups. Do not measure dry ingredients in a liquid measuring cup.
Also Check: Substitute For Gluten Free Bread Crumbs
Why Was My Gluten Free Bread Dense
For your bread machine, does it have a gluten free setting? This setting is important because it only does one mix cycle, not two mix cycles like you get with other settings.
If you don’t have the gluten free setting option, use a quick program that features one mixing cycle, rather than two. Mixing it twice will always cause the bread to be denser.
Are you scooping your measuring cup into the flour? Or spooning the flours into the cups then leveling? You should always spoon then level.
Otherwise you’ll end up with more flour then you want which causes the bread to be dense.
Are you storing your flours in the freezer or refrigerator? If flours are stored that way they loose moisture and when they are mixed with other ingredients they tend to absorb more of the moisture and the bread is denser.
I don’t have a recipe for bagels but you might like these Gluten-Free Bagels from Salted Plains. My newest recipe – Gluten Free Rolls!
I hope I’ve set you up for success with making the best gluten-free bread you’ve ever had. If you have any questions about this gluten-free bread recipe, leave a comment. Also, if you make it I want to know what you thought! Please come back and share your experience.
Tips For Baking Gluten
- Make sure you have fresh yeast .
- Always use room temperature ingredients! Yeast thrives in a warm environment.
- You can bring your egg whites to room temperature by pacing the whole large eggs in a bowl of really warm water and let them sit for 5 minutes.
- Always use gluten-free non-stick cooking spray to grease your pan and the plastic wrap. I like either coconut oil or olive oil cooking spray.
- Bake the bread on the middle rack.
- I also like to bake my bread horizontally for even baking.
- Remove the loaf from the baking pan and place it on a cooling rack. If the bread cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom.
- Use a serrated knife to slice the bread. Using a smooth-blade knife can squish the bread.
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A Few Notes About Gluten Free Flour:
There is no one size fits all when it comes to gluten free flours. A lot of people I talk to are looking for one flour that does it all. While there are many great flour mixes that I love, I always have more than one on hand to use in different types of recipes. Youll have the best results with your baking if you use a blend suited to the recipe youre using. Ive included below the recipes on this site that work particularly well with each flour blend.
Bake A Delicious Gluten
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If you can’t or choose not to eat gluten, that doesn’t mean you have to forgo one of the greatest foods in life: bread. If you aren’t up for making your own bread from scratch, there are plenty of pre-batched mixes on the market that exclude the protein, and like any other store-bought mix, they merely require pantry staples, like butter, eggs, and milk.
Without gluten, you may be worried about your loaf becoming compromised and losing its elasticity, becoming nothing more than an oddly textured, chewy disaster. Nobody has time for bad bread, which is why we researched top-rated brands to get you tasty results.
Here, the best gluten-free bread mixes on the market.
King Arthur Flour has been producing high-quality flours and other baking ingredients, including mixes, for home and commercial bakers for many years. While many of its mixes include wheat flour, the brand’s line of gluten-free mixes has been growing and quite well-received by consumers. Each box of bread mix makes one large loaf of bread.
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