Gluten-Free Bread: 5 Secrets to Getting it Right

Gluten-Free Bread: 5 Secrets to Getting it Right

You’re doing your daily yoga exercises, you’ve made dietary changes to extend your life, yet there is something missing: bread. Delicious bread is one of the hardest foods to give up, and it’s one of those foods that people reach for the moment they break their diet.

But you want to change that. You want to stay on your diet, but you want your bread, too.

Gluten-free bread is possible, and it tastes great, too. You’ll need to master the art of flour, but once you do, you’ll be able to sneak in a few slices of gluten-free bread whenever you want – hopefully not too often. Let’s discuss how you can start to master gluten-free bread, ensuring that you’re not eating bland, flavorless bread.

1. Choose the Right Flour

Flour is the essence of good bread, but many people get it wrong. The flour you choose will dictate the type of bread you’ll be making:

  • Sprouted Flour: Cornbread, whole wheat bread
  • Chickpea Flour: Thin breads
  • Gluten-free Multi-Purpose Flour: All sorts of bread

If you choose rice flour, you may be sad to find that it doesn’t rise the same way bread does, so it’s best for pastas.

2. Avoid Kneading Your Dough

I know this sounds off, but you can’t knead your gluten-free dough. I know, I know – that’s the fun part, but if you knead the dough, it will come out wrong. This means no using a bread maker. But why? See, when you make gluten free bread, you’ll be using xanthan gum to make the dough stick together.

The actual gluten protein is changed when kneading and is responsible for making traditional dough.

If you do any kneading aside from mixing the dough, you risk the dough collapsing and becoming dense and tough when eaten.

3. Add Eggs to Make the Bread Lighter

If you want to make the bread lighter, you’ll need to add in eggs. Yes, eggs are gluten-free naturally, so they can be safely added. Simply mix the eggs into the batter and you’ll find that the final product is lighter in texture.

4, Gluten-free Bread Doesn’t Rise in the Oven

You may be surprised to learn this, but gluten-free bread won’t rise much in the oven. While this leads to a more condensed loaf, it’s still equally as good. With that said, it’s still less full than traditional bread. Again, if you’re looking for a leavener, you’ll want to add eggs into your recipe for best results.

There are plenty of bread recipes to follow that will help you find the right mix of ingredients to make your bread delicious, light and fluffy.

5. Master the Art of Temperature Control

Temperature control is super important when baking anything that’s gluten-free. You need to keep the following points in mind to ensure you’re not sabotaging your baking with the wrong temperature:

  • Room Temperature: Cakes, cookies, baking with fats (eggs or butter)
  • Cold: Pastries, flaky baking dishes

If you don’t keep the right ingredients for bread at room temperature, they can become crumbly and won’t hold together well. But if you want a dough that’s flakey and delicious, you will need to use cold ingredients for the recipe to come out just right.

Baking is really an art form – and it’s super difficult, too.

If you find yourself really struggling to stay on course with your gluten-free way of life, you need to learn what provokes these food cravings in the first place. While a little gluten-free bread is sure to hit the spot, if you can’t kick the cravings, you’ll find yourself cheating on your diet.

What tricks and tips do you follow to make delicious gluten-free bread?

Joe Hughes, known by most as the Village Baker, is an expert in homestyle cooking techniques, with a primary interest in baking. He runs the very popular website, http://www.village-bakery.com, which provides the latest homestyle cooking news, techniques, tricks, and recipes. He can be reached at

 

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