The sharing of bread. One of life's most pure and long-abided pleasures. The creation of a doughy delight however, can sometimes be overlooked. In this modern age of speed and convenience, home baking has taken somewhat of a back seat. Baking from scratch however, is nothing short of a joy. From just a few simple ingredients, and some patience, wonderful smelling, wonderful tasting loaves, buns and rolls can be made.
One of the real benefits of home-baking is your control over what does and what doesn't go into your end result. When catering for specific dietary requirements, this is especially important. For those abiding by a gluten-free diet, baking bread might seem a no-go or daunting, but this isn't the case!
We're here to talk you through our Beginner's Guide to Gluten Free Bread Making
The most important component to your GF treat is flour. The surge in those avoiding gluten means that there is a wide, diverse range of flours available, each with its own texture and taste.
2. Pouring the Flour.
Never scoop straight out of the flour bag; this can compress it by upto 25%, reducing the all-important air. Instead, tip into your bowl or scales directly from the bag.
3. No need to Kneed.
Unlike the bake for an original loaf, never kneed gluten-free dough. Kneeding would usually increase the elasticity in your loaf, by working the gluten, but in a gluten-free loaf, this practice is wasted and might actually result in your loaf spoiling altogether.
4. Shape the Loaf.
A gluten free loaf will rise just the once, unlike the second rise after kneeding original bread. Because of this it's important to get your loaf nicely shaped prior to the rise.
5. Airs & Graces.
Without gluten, it's vital to ensure you maintain a good airflow inside your dough. A light touch will help, but consider using carbonised, fizzy water for the mixing, or even Gluten free beer, to help with that all-important rise.
As with all bread baking, getting the right temperature is key. Too little, and your loaf will have the ultimate baker's downfall, the soggy bottom. Too high, and you run the risk of your loaf cooking too quickly, with a dry centre and burnt crust. When checking the bake of your bread, never remove the loaf until you are certain it has cooked, Instead, probe the centre. Bread with an inner temperature of 210 degrees Fahrenheit should be nicely cooked. Also ensure that you prepare the dough at room temperature.
7. Cool Down.
Allow your loaf to cool down at a steady pace. Too quickly, and your loaf might sink. Instead, keep the loaf within the tray once out of the over, at least for the first 15 minutes.
One final tip; always weigh your ingredients. Unless you're a pro, not weighing your raw ingredients can lead to a loaf with inconsistencies, that might be hard to bake. Ensure you use a well-calibrated pair of scales for precision.
There we have our top tips for baking the perfect gluten-free loaf! Why not practice your skills with our top gluten free bread recipes: