Gluten Free Bread
The secret of excellent gluten free bread dough is the subtle balance of carefully blended ingredients.
Together the ingredients need to impersonate gluten. An authentic bread also needs to be ‘yeast based’ which helps give bread its’ “bready flavour and feel” which of course differs to that of cakes.
Many gluten-free breads end up failing in delivering exactly this.
In order to achieve success with your gluten free bread the following are some handy tips to consider.
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Tips for perfect Gluten Free Bread
- It is advisable to use electronic digital scales when measuring ingredients to help prevent inaccurate measuring as this can greatly affect your final results.
- In order to achieve the best possible rise your bread mix should resembles a medium consistency pancake batter during the final parts of the dough mixing cycle.
- If the bread batter is too firm, the texture upon completing baking will likely be crumpet-like (not desirable).
- Generally, the longer the tin you plan to bake in, the more water is required to achieve the perfect gluten free bread consistency.
- Upon the loaf finishing baking you should allow the bread to cool for half an hour (minimum) before slicing.
- The tops of your gluten free bread loaves generally appear white across the top surface. This is quite normal and the top is very much an edible part of the loaf.
- Electric knives make slicing gluten free bread much easier.
- A successful gluten free bread should rise well above tin height and be soft and light.