By Yash Lakhan
February 6, 2024
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Given the importance of gluten in the process of making bread, creating a decent gluten-free loaf can be difficult. In addition to helping bread dough expand without breaking, gluten combines with yeast to provide a solid structure and strong rise. So, here are some essential tips when working with gluten-free bread.
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While it's common to keep gluten-free flour in the fridge or freezer, room-temperature components yield superior results for your gluten-free bread.
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Since gluten is a protein, protein must be added in other ways to gluten-free loaves. The gluten-free flour's high protein concentration gives baked bread structure and flavour.
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Use a food scale or lightly spoon the flour into a dry measuring cup, then level off the amount to ensure accurate measurement of the gluten-free flour.
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You can use carbonated water or gluten-free beer for water to increase the volume of bread loaves.
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Natural leaveners like eggs contribute to the increased volume and rise of bread. Eggs are a great source of protein, flavour, and moisture for gluten-free bread recipes.
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Use a digital or "instant-read" thermometer, which makes it simple to determine the interior temperature of your bread.
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For uniformly cooked, gorgeous loaves, make sure to fill loaf pans no more than two-thirds of the way to the top with gluten-free bread dough batter.
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