How to Achieve Success in Baking Gluten-Free Bread
Baking gluten-free bread is a tricky task to conquer — its different texture and unique taste make people cautious. Follow these tips to help bake the perfect loaf of delicious bread suitable for celiacs:
Make sure that all the ingredients, except that water, are at room temperature.
Mix the yeast with lukewarm water. Too hot, and you kill the yeast. Too cold, and you don’t activate it. Also, you should dissolve the yeast in the water before adding it to the rest of the ingredients.
Add extra protein in the form of eggs, egg substitutes, dry milk solids, or cottage or ricotta cheese — they help the yeast work.
Use vinegar, preferably cider vinegar, to help the yeast work and help the flavor of the bread emerge. Sometimes recipes call for lemon juice or a dough enhancer instead. These ingredients also act as preservatives.
Wait until the bread has cooled to room temperature to slice it.
You always need to toast gluten-free bread. Toasting gives it a better consistency and makes it less likely to crumble. Gluten-free bread is great for grilled sandwiches because the butter and grilling process gives it a crispy texture and seals the bread so it doesn’t crumble.