Tips for Making Gluten Free Bread
What is it about bread that we love? Maybe it’s the smell of it baking in the oven or how golden brown it looks as we pull it out. Either way, you can still enjoy fresh baked bread even if you suffer from celiac disease.
Gluten sensitivity doesn’t have to rob you of your love for bread. You are restricted from eating wheat, rye, barley and their associated grains because of its threat to your health, but you can still eat bread.
With the gluten protein, breads are chewy and moist. The protein acts as glue that holds other ingredients together. Creating gluten free bread may be a challenge but you can do it and it can taste good for you and your family.
Gluten free bread flours are tricky but you can make delicious breads.
Tips for Making Bread without Gluten
1. Use room temperature ingredients – This makes it easier for bread and cakes to rise. Measure out your gluten free flour (often stored in the refrigerator) the night before and place it in a closed container on your counter. Bring eggs and milk to room temperature a couple of hours before you begin.
2. Choose high protein flours – Opt for amaranth, teff, buckwheat or gluten free oatmeal flour for your bread recipe. The protein adds flavor to your bread.
3. Use lots of eggs – Eggs are full of protein and they add this protein to your bread. Look for gluten free bread recipes that call for eggs because they will also help boost the volume of your bread.
4. Use carbonation – Where the recipe calls for water, use carbonated water or gluten-free beer. Again this substitution adds volume and flavor (with the beer).
5. Use olive oil – It is healthy oil that adds flavor to your bread recipes. The name of the game here is moisture and oil adds it as well.
6. Enhance the look of your bread – There are enhancers that you can use if your bread falls a little short of the wheat bread texture. This might be a good idea for family members who aren’t affected by gluten sensitivity. A product like modified tapioca starch (Expandex) can add in that wheat texture.
7. Don’t modify an existing recipe – Gluten free breads work best when you begin with a recipe that is gluten free.
8. Check the temperature – When baking, be sure to remove your bread from the oven when it reaches the proper internal temperature (use a digital thermometer) of about 206 degrees so it is not dry or too mushy.
9. Avoid filling loaf pans too full – Stick to 2/3 full pans. Any higher and the bread might fall during baking.
10. Get your dough to rise – Use an oven set at 200 degrees. When the temp is reached, turn oven off and place dough (covered with a damp towel) in oven along with a shallow baking pan filled with hot water. Let sit about half an hour until fully risen.