Spreading the Gluten Free Bread in the pan before baking.

Tips for Homemade Gluten Free Bread

by in Featured Articles
Spreading the Gluten Free Bread in the pan before baking.

Spreading the Gluten Free Bread in the pan before baking.

When making Gluten Free bread, you can expect a different consistency than that of typical wheat breads. While wheat breads require kneading to develop the gluten proteins into an extensible but elastic dough, Gluten Free bread dough gets it’s consistency from xanthan gum added to the flour. This means kneading isn’t required and simply a good mix will do. Here in the Bob’s Bakery, we like to mix on medium-high speed for about 4-5 minutes

Take care not to overproof your bread before putting it in the oven. Letting it rise high above the pan will let too much air into the dough and cause the loaf to collapse either in the oven or after removal. When we make our Gluten Free breads in the bakery, we seldom need to let our loaves proof for more than 20-25 minutes. While your loaf might not look doubled in size, it will most likely gain height through oven spring during the first few minutes of bake time.

Gluten Free bread keeps best in the fridge or freezer, unlike typical wheat bread which can last just fine at room temperature. Slice your bread while it is still slightly warm and then place it in one or two plastic bags. It will then be able to last for a while and maintain its consistency. To create the right-out-of-the-oven flavor and texture, heat a refrigerated slice in the microwave for 10-20 seconds before enjoying!

When making Gluten Free bread (or any yeasted product), measure out your flours ahead of time so they are at room temperature. Gluten Free flours, unlike wheat flours, store best at refrigerated temperatures. Simply pulling cold flours out of the fridge will cause the yeast to take a much longer time to react. We sometimes hear people asking why their bread is having trouble rising and often the case is that the ingredients are too cold for the yeast.

When you start experimenting with Gluten Free baking of any kind, you should stick to Gluten Free recipes until you feel comfortable with the changes of consistency and workability. Once you start getting the knack for it, you can try adapting some of your favorite “regular” recipes with some of these tips:
Find flours with higher protein contents to build structure. For instance, a rice flour will not give your bread loaves the same sturdiness as an amaranth, sorghum, or teff flour would.

Gluten-free breads will require more liquids than the equivalent wheat bread recipes require. When you convert wheat breads to gluten free, be sure to add extra water, milk, oil, honey or other wet ingredients to make sure that all of the flour is properly incorporated in the dough. Your gluten-free bread dough should be too wet to knead but thicker than cake or muffin batter.

Try out alternative ingredients in your favorite recipes to see what the effects are on the finished product. Ingredients such as eggs, carbonated water, and even gluten-free beer can act as natural leaveners that can give a fluffier crumb and a fuller volume.

Have fun! Gluten Free baking of any kind can take a while to get used to so be sure to take it lightly and have a good time.

Below is our Gluten Free, Dairy Free Bread Recipe. Give it a whirl to try out your new skills!

Bob’s Red Mill
Dairy Free Wheat Free Bread

Mix together with a spoon in a small bowl:
5 Tbsp Cornstarch
1 Cup Water
Yeast Packet (found in Bob’s Red Mill Gluten Free Bread Mix)

When corn starch is dissolved, pour into large bowl and mix in the following (with spoon or dough hook on upright mixer):
1 2/3 cups Rice Milk
¼ Cup Vegetable or Safflower Oil
1 Tsp Apple Cider Vinegar
Bob’s Red Mill Gluten Free Bread Mix

Pour Mixture into a Bread Pan and let rise until dough is just above the top of the pan (30-40 minutes).
Bake at 350 degrees for one hour, rotating pan once during the bake. Remove from oven and let cool on wire rack Enjoy!

Tip: For a lighter crust color, cover pan with tin foil or place a cookie sheet (above the bread pan) on a higher shelf in the oven during the bake.

About The Author
Google:
Share this article:

31 Responses to “Tips for Homemade Gluten Free Bread”

  1. Would love to see more tips about baking gluten-free bread in a bread machine. I’ve done it once, with fairly good results, but I’d like to actually know what I’m doing! :-)

  2. I’m looking for a good recipe using store-bought “Gluten free baking mix”. Is there any such recipe out there? I occasionally want to make bread for my grandma but don’t want to buy and measure 8 ingredients just for the special flour blend. I’ve tried one recipe and the dough was like play-dough ( : Thanks!!

  3. This is extremely helpful. I’m making my first gluten-free bread right now and the consistency had me baffled. My nephew was just diagnosed with serious Celiac, so we are learning new things!

  4. I’m using a mixture that closely resembles the one published. My problem is that my bread turns out to have a bitter taste, and I think it has been burned during the baking process.

    I’m trying another loaf just now, and will place a cookie pan beneath (lower rack) to disperse oven heat, and plan to cook it so that the lowest internal temp is 170 degrees. Then I will wrap it the loaf in a towel help it to finish it outside the oven. What do you think about this bitterness issue?

    • It sounds like you may have an ingredient issue. Is it possible that one of your ingredients has gone rancid? There is nothing inherently different about gluten free bread baking that would cause it to taste bitter.

  5. I am trying your Gluten Free Homemade Wonderful Bread Mix for the first time. I’ve been gf for about four months, and bread is one of two things I truly miss. (the other is good beer, but that seems to be improving as brew houses realize that it is becoming a huge part of the market.) I pretty much use Bob’s mixes exclusively, as they taste the best and work every time. Excited to see how the bread comes out!

    • Hi Kevin,

      Here is a recipe for Gluten Free French Bread. I cannot access our recipes right now, so this is the best I can do for you. I am sorry that it is not for a bread machine.

      GLUTEN FREE FRENCH BREAD
      Contributed by: Sheila de Salvo
      If you have been missing French Bread you will love this. My favorite way is toasted with butter. It also make a great grilled cheese sandwich. This recipe was not tested by Bob’s Red Mill.

      • 2 cups +2 T GF All Purpose Baking Flour
      • 2-1/2 tsp Xanthan Gum
      • 1-1/2 tsp sugar
      • 1 tsp salt
      • 2 tsp quick rising yeast
      • 1 tsp Apple cider vinegar
      • 2 egg whites
      • 1-1/2 cups warm water
      Directions
      Step 1
      Whisk all dry ingredient together(#1-5)
      Step 2
      In a separate large bowl beat together the last 3 ingredients (#6-8)this mixture will froth up quickly.
      Step 3
      Gradually add dry ingredients to frothed egg white mixture using medium speed. Beat on high for at least three minutes if using a stand mixer. If using a hand mixer beat about five minutes. The batter will appear very glossy. Pour batter into prepared 2 pound loaf pan that has been sprayed with vegetable spray. Smooth the top. Cover lightly with plastic wrap. Allow to rise for 15 to 30 minutes or double in bulk.
      Step 4
      Mean while preheat oven to 400 degrees. Uncover and bake bread for 1 hour at 400 degrees. Reduce heat to 350 degrees for an additional 15 Minutes.
      Step 5
      Allow to cool before slicing. It can be torn while still hot but it will not cut. I prefer it sliced and toasted.
      Notes
      Let it cool before you slice. You can divide it into 12 cup cake tins and have delicious dinner rolls: Spray cup cake tin with vegetable spray. Divide batter evenly between 12 cups. cover lightly with plastic wrap and allow to rise until double in bulk. Bake at 400 approximately 20 Minutes.

  6. Hi I bought Bob’s Red Mill Gluten Free All Purpose Flour at Costco.
    I want to make just plain gluten free bread.
    The recipe on the back of the package is for banana bread.
    Please send me a recipe for regular bread. thank you, Dawn

  7. Hi..I bought GF Bread mix from Wegmans.It didn’t have the yeast packet.May I use large flake nutritional yeast?How much should I use?Thank you so much…

    • So sorry to hear that. Do not use nutritional yeast- it won’t rise. Use an active dry yeast packet from the store or 2-1/2 tsp active dry yeast. Please call us at 800-349-2173 so we can make it right. Very sorry for the inconvenience.

  8. I’m having a very difficult time with Bob’s Red Mill GF Wonderful Bread Mix. I use 2% organic milk, 1 whole egg and about 3 whites to make 3/4 cup, canola oil and apple cider vinegar. I let the bread proof for 20 minutes. When I bake it, I get a huge crest in the center of the loaf and the loaf is full of holes. I use a convection oven. Perhaps if I didn’t use convection and just baked at regular oven temp without the fan? I’ve made a lot of bread crumbs but can’t seem to use the loaf for sandwiches or anything else. Help me troubleshoot this please.

  9. I have an Artisan Bread recipe. Can I substitute the Bob’s GF All Purpose Baking Flour for the traditional flour and add Xanthan Gum? Will the results be close to the same? I am new at the Gluten Free baking and I am trying to substitute as much as possible. Thank you

  10. Hi I am making gluten free bread with homemade wonderful bread mix but I don’t want to use egg in that what other thing is better as egg substitute in this recipe please help me.

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>