Gluten Free Baguette Recipe - you won't BELIEVE it's gluten free. (2024)

FAQs

What is the trick to making good gluten free bread? ›

Rice flour(s): A combination of brown rice flour and white rice flour, with their ideal balance of protein and starch, provide bulk and mildly sweet, neutral flavor. The rice flours are finely ground so they absorb liquid quickly and evenly.

A note about moisture in gluten-free bread recipes: getting the right amount of moisture in GF bread dough is crucial to success. If the dough is too moist, the bread will rise well but sink in the middle when baking. If it is too dry, the bread will not rise.

Gluten-free bread is quicker to make than wheat based bread because it doesn't need as much proofing. Gluten-free bread only needs one rise done right in the baking pan. It's important not to let that rise go too long or the whole loaf will collapse when you move it to the oven.

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

Luckily, gluten-free bread is much tastier and cheaper if you make it at home. You can bake gluten-free bread in an oven, but if you regularly bake gluten-free bread, I highly recommend investing in a bread maker.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

While our Gluten Free 1-to-1 Baking Flour is not meant for yeast dough, you can use our Gluten Free All Purpose Baking Flour blend in your favorite recipes instead! Just one gluten free flour blend has so many uses!

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

Why is my homemade gluten-free bread gummy? ›

Gummy on the inside- bake for a longer time. Gluten free bread takes much longer than a regular loaf to bake and therefore a sticky crumb is generally the result of under baking. It is easy to see why this can happen, gluten free bread dough needs more moisture and is often difficult to knead with conventional methods.

“Historically, gluten-free flour alternatives come from rice, pea, corn, tapioca, and potato. Even when finely milled, these flours are very gritty and/or rubbery in texture, making products taste substandard.”

My homemade gluten free sandwich bread recipe calls for instant yeast, which may also be labeled as quick rise. If you'd like to substitute active dry yeast instead, you can, but you'll need to take a few extra steps.

Keep in mind that some processed gluten-free foods contain high amounts of unhealthy ingredients such as sodium, sugar and fat. Consuming these foods can lead to weight gain, blood sugar swings, high blood pressure and other problems. So, a gluten-free label doesn't necessarily make a food healthy.

Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

You may need to add extra liquid or combine different flours to achieve the proper hydration level for your dough. Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar.