Tips & Tricks to Make GF Bread

Making bread can be one of the most challenging parts of eating gluten free. When we first started in 2007, there were not very many options available for purchase, and over the years gluten free bread options have increased and improved. However, we have learned that finding and making your own bread if you are up for the challenge, can be very rewarding and you can make a new version of bread that you actually enjoy.

1. Gluten-Free Bread Will Not Be the Same Consistency as “Regular” Bread

The common mistake when making GF bread is trying to get it to the kneading consistency. Do not add more flour than the recipe calls for. GF products need to be moist so that they do not turn out gritty. To knead GF bread simply set your heavy-duty mixer on high and mix well. The dough should be about the consistency of thick cake mix.

Different

Consistency

and Texture

2. When adding yeast to your bread it is easiest if you mix up the dry ingredients, place them in your large mixing bowl, and then pour the yeast on top.

Do not mix it in!! Pour the warm water on top of the yeast/dry mix and let it sit for about 3 to 5 minutes. Then mix in the rest of the ingredients.

3. Since you do not knead GF bread dough with your hands you need to mix it well.

We suggest beating it with your mixer on high for around 5 minutes. If you have a stand mixer, you can set your timer, turn it on and do something else while you wait.

4.  Do not over-proof your bread.

Over-proofing allows too much air to get into your bread dough and the bread will usually make it fall once it is pulled out of the oven. When making our bread we suggest only letting it rise for 20 minutes. Even if it does not look doubled in size, put it in your preheated oven. It will finish rising as it cooks and when it comes out will not fall as easily.

5. Make sure you are cooking the bread at the right temperature. 

If you cook it at too low of a temperature the bread will need to cook longer and will turn out heavier and have more of a gritty feel because it was overbaked. If your temperature is too high, the top and bottom of your bread will cook but the middle will still be gooey. A good temperature for most bread is 375 degrees.

6.  Cook your bread for the right amount of time.

We have discovered for our bread recipe that large loaves only need to cook for 35 minutes rather than the 45 to 50 minutes we used to recommend on the label. Small loaves take about 25 minutes and English muffins around 20 minutes.

7. Once you pull your bread out of the oven let it sit for about 5 minutes, then turn it upside down in its pan.

This also helps your bread to stay light and fluffy, instead of condensing on itself. If you leave it in the pan, the moisture in the pan will make the bread wet and cause it to condense or fall.

8. Gluten Free Bread keeps best in the fridge or freezer.

Slice it while it is still slightly warm and then put it in a reusable plastic bag and freeze it. When you want bread, pull it out and reheat it in the microwave for 20 to 30 seconds. It will taste just like it did when it first came out of the oven.

9. Never Eat GF bread cold.

If possible, always warm up your bread before making a sandwich or eating it for dinner. This makes it more pliable, and less crumbly. It also tastes wonderful!

DO NOT LET GF PIZZA DOUGH RISE 

10. When you make pizza dough, do not let the bread rise at all.

Spread the dough with a spatula onto a cookie sheet. Put it straight into a preheated 400 degree oven and bake for 10 minutes. When it is done, remove it from the pan, let it cool and then you can either freeze it or top it!

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Tips to Make GF Cooking Easy 

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Eating Gluten Free does not provide medical advice, diagnosis, or treatment.

The information found on this website is not intended to replace or substitute professional medical treatment or for professional medical advice relative to a specific medical condition.

We urge you to always seek the advice of your physician, or medical professional.