Celiac Disease Program

Gluten-Free Baking

Gluten-free Baking

Baking without gluten can be challenging even for the most experienced bakers. Gluten-free (GF) baked goods lack the gluten structure required to provide the strong & stable foundation to trap the leavening gases, & impart elasticity to the dough.

"Regular" bread is inherently high in gluten, unlike cakes & cookies, which is why GF bread is much more prone to failure than their less gluten-dependent cousins (i.e. the brick like result). GF flours are also very sensitive to changes in the environment & moisture, requiring one to moderate the amount of liquid needed in the raw batter each time before baking.

While GF recipes & mixes can give ballpark estimates on the amount of liquid to add, the actual amount needed may vary 1/4 cup or more with subtle changes in environment, flour grind and substitutes used. Although our mixes will tolerate the many substitutes suggested on the label, we have found that your end success is better guaranteed with these few helpful tips:

Use a high-powered tabletop mixer (we're partial to KitchenAid) and the batter beater (not the dough-hook). Give the mixer time to fully blend the ingredients and incorporate air into the batter (to help the rising process or "leavening").
To determine true batter consistency, ALL liquids (including eggs, fats, or substitutes) should be at lukewarm temperatures [unless stated otherwise]. Let ingredients sit out for at least 1/2 hour before using.
Follow the recipe or mix instructions (not the bread machine or the substitute). Modifications may yield less successful results.

Baking is essentially food chemistry. Each ingredient plays a critical role in the end resultant taste, texture, & flavor of the baked goods. Raw dough texture plays a key role in determining success. While most GF raw dough/batters should look as expected, raw GF bread dough is MUCH looser & stickier than their gluten counterparts, ranging from soft-serve ice cream to thick cake batter in consistency. The lighter dough texture is needed to allow air bubbles to form & create leavening (or rise).

Milk and Substitutes

Anything BUT whole (3 percent) cow's milk is technically a "substitute." And most substitutes are higher in water content than whole milk. Milk is typically however the least critical ingredient in baked goods, and therefore the key liquid to moderate when preparing the raw batter.

ALWAYS INITIALLY WITHHOLD 1/4 cup of the milk substitute from the raw batter to start and blend the mix well. Use batter consistency as your guide, and if it appears too dry, add 1 TBSP of the reserved liquid & blend again, repeating this until the batter consistency is the same as stated on the label.

When using rice milk, if may help to add a few tablespoons of oil to the batter PRIOR to adding more milk substitute (it helps to better visualize the batter texture accurately).

Baking Is Food Science

Temperature affects consistency, appearance and done-ness. The size, shape and color of bake-ware all affect heat absorption or reflection & total cooking time.

There are many wheat flour and flour blend substitutes on the market. Each differs in starch content, taste, ability to absorb moisture final end product texture, and the amount of added binder needed gluten content (gluten is found in wheat, oats -- from potential cross contamination in the field -- barley, & rye).

Breads rely on gluten for their structure, cakes to a lesser extent, and cookies almost none. The best option is to blend several flours for lighter end product & softer crumb use use a blend of predominantly starchy, lighter flours.

For a heavier, heartier crumb use a blend of predominantly less starchy, heavier, grittier flours. A good basic blend often used is Bette Hagman Flour Blend. The recipe for this is based on ratios of flours (heavier flour/rice flour to starchier flours/potato and tapioca starch (also known as tapioca starch flour).

For every 3 cups of flour you use 2 cups white or brown rice flour + 2/3 cup potato starch + 1/3 cup tapioca starch and xanthan or guar. The basic rule of thumb for adding a binder as needed for gluten-free flours is based on the type of baked good you are making:

For every cup of gluten-free flour you use approximately:

1 tsp xanthan or 1 tsp guar gum for cakes.
2 tsp xanthan or 5 tsp guar gum for breads or pizza.
1 tsp xanthan or guar gum for most cookies.

Gluten-free dough tends to be stickier, heavier and softer/looser that regular flours. Use a high powered, stand-up mixer of a least 220 watts or greater & the batter beater, not the dough hook to beat extra air into the dough & blend thoroughly. Measure your flours carefully using correct measuring tools and level off the flours with a flat knife but don't pack them down. Use all liquids at room or lukewarm temperatures including eggs. Use large size eggs (equal ? cup volume) unless stated otherwise. Measure your liquids at eye level (meniscus) with a clear liquid measuring cup. It is always easier to add then reduce so add liquids slowly.

Baking times are only estimates. Everyone's bakeware and oven works slightly differently. Use proper tests for doneness, per package directions. Color may not be a good indicator of doneness. If the outside browns prematurely before inside, cover the outside/top loosely with aluminum foil until done. Some use a water bath method to prevent overbrowning the crust & more even baking inside. To do this, place the uncooked loaf of bread in the pan inside the center of another large roasting pan filled 1-1/2" with water and bake.

Try to remember that baking in general, even with gluten, can be frustrating. Big industry commercial mixes tend to put a lot of extra dough enhancers and conditioners in the mix, that most gluten-free companies purposely avoid, to ensure prefect results every time. So if it fails, dont hesitate to try again.

Need More Help? Call 800-891-0083. Happy Baking!

Compliments of Jay Berger, Allergy Grocer

Tips for a Great Loaf Of Bread Every Time

Warm liquids to 100 degrees
Use "flour" and eggs at room temperature (Warm eggs by setting them in a bowl of warm water for 5 minutes.)
Add ingredients in any order you wish or follow the order for adding ingredients recommended by the manufacturer of your machine
It's not necessary to mix ingredients in a bowl before adding to the bread machine, but it will not harm the bread
A good gluten-free bread depends on a delicate balance of wet to dry ingredients
Success is determined in the first kneading cycle where dough should be properly mixed and liquid or dry ingredients should be adjusted
Proper mixing and proportion of ingredients allow the yeast to be evenly dispersed
Too much liquid produces a floppy, gummy loaf with large holes and a flat or sunken top
Too little liquid produces a lumpy, crumbly loaf

A Few Tricks

A few minutes into the first knead cycle, lift the lid and use a rubber spatula to mix the dough, until it is smooth and moist in appearance.
Don't be afraid to reach right down to the bottom of the pan. If the kneading blade hits the spatula, it will not harm the machine
If dry flour is sitting on the top or in the corners, the bread needs more liquid and/or better mixing. Add 1 tsp. warm water at a time, mixing after each addition, until dough is smooth and "swirls" in the bread pan
For soupy batter - Add 1 Tbs. of rice flour (of g-f blend of flours) at a time, stirring after each incorporation, until dough is thick and pulls away from the sides

If Your Bread Isn't Rising...

Gluten-free bread dough rises best in a warm, draft-free room.
If the machine is programmable, increase the amount of time in the rise cycle. Make sure to begin with very warm (not hot) ingredients
Add a little more warm liquid during the kneading cycle
Add 1 tsp. cider vinegar to liquids or 1/4 - 1/2 tsp. ascorbic acid (powdered Vitamin C) to the dry ingredients in the recipe
The yeast may be old or liquids may have been too hot. (Over 120 degrees will kill the yeast.) Next time, use fresh yeast and water that is not quite so warm
Don't worry if your bread has not risen to the top of the pan when it begins to bake. It will rise more during baking

General Suggestions

Avoid using automatic cool down cycle. Cool on wire rack to prevent bread from becoming gummy. To revive, heat uncut loaf in 350-degree oven for 5 min
Use butter and milk rather than oil and water to add moisture and create chewy crust. Egg replacer may be used in place of eggs
Adding a sweetener helps activate the yeast. Molasses and honey help produce a silky texture in gluten-free yeast doughs. Be sure to count as part of the liquid ingredients
If the same bread machine is used for all family bread baking, buy a second paddle and bowl or carefully clean blade and shaft of bowl to avoid any contamination

Beth's Pick for Bread Machines

People use nearly every model of bread machine to make their bread and most turn out an acceptable loaf. However, Beth's favorite is the Zojirushi X-20 Bread Machine.

It is equipped with a programmable cycle, horizontal loaf pan and dual kneading blades. These features make it ideally suited for gluten-free breads. If you find another brand of machine with similar features, it will also work well for gluten-free breads.

From Beth Hillson, Founder, Gluten-Free Pantry, and V.P. Consumer Information Glutino USA. www.glutenfree.com

Please note: Some bread machines knead gluten-free dough more effectively than others and some recipes work better in a particular machine than in other machines.