Mixing gluten-free dough to create moist, tasty baked goods is an art. It’s perfected over time — no one gets a gluten-free baking project perfect on the first try
When you or someone you love has celiac disease or a gluten sensitivity, it’s wonderful when you can still create the delicious baked goods everyone loves, only with a gluten-free twist.
Follow the six tips below when you’re mixing gluten-free dough to help develop your skills for baking wheatless products.
1. Increase Amount of Leavening Ingredients
When you’re converting a recipe to your own personal gluten-free version, you can’t always just switch the type of flour you use and expect it to come out the same. Sometimes you have to adjust the other ingredients as well.
Two of these ingredients are baking soda and baking powder — the leavening agents. Many experts recommend increasing the amount in each recipe by 25 percent.
2. Don’t Use Just One Type of Flour
Because there are so many different types of gluten-free flours, you can end up with many different tastes. To create baked goods that aren’t predominantly of one flavor, it’s best to mix multiple types of gluten-free flour evenly. For example, you could mix one part brown rice flour, one part almond flour and one part amaranth.
3. Beware of Oats
Think twice before adding oats to your gluten-free dry mix. While oats are inherently gluten-free, many brands are processed in facilities that also process wheat. If the package does not say “certified gluten-free,” cross-contamination could affect your final product.
4. Combine All Dry Ingredients Thoroughly
Since different types of flours have different colors, make sure you evenly mix all the dry ingredients until they blend into one color. You can use a wire whisk for even distribution.
5. Mix the Additives in Before the Wet Ingredients
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. If you’re using additives, mix them thoroughly with the dry ingredients before adding the wet.
6. You Can Mix the Dough Longer
Mixing gluten-free dough doesn’t come with the same stress as regular dough. Since there is no gluten, you don’t run the risk of overdeveloping the dough. In fact, with gluten-free baking, longer mixing times are preferred. This gives the flour time to absorb water. Creating a fluffy dough leads to an airier final product.
Find Your Mixer
Dough Tech carries a selection of professional dough mixers that help you expertly create the gluten-free products your loved ones and customers are demanding. Mixing gluten-free dough doesn’t have to be complex, especially not if you have a quality mixer in your kitchen. Contact us today to find out more.
FAQs
Use a combination of gluten-free flours and mix together thoroughly before adding to other ingredients. Add dry milk solids or cottage cheese into recipe. Use evaporated milk in place of regular milk. Add extra egg or egg white if product is too crumbly.
What is the trick to making good gluten-free bread? ›
Tips and Techniques to make better Gluten Free Bread
- Use psyllium husk powder.
- Let the dough rest (not exactly the same as a bulk proof)
- Mix or knead thoroughly.
- Use less yeast.
- Bake in a tin with tall sides.
- Bake for longer, often at a lower temperature.
- Create steam in the oven.
- Use the tangzhong or scalded flour method.
Use a combination of gluten-free flours and mix together thoroughly before adding to other ingredients. Add dry milk solids or cottage cheese into recipe. Use evaporated milk in place of regular milk. Add extra egg or egg white if product is too crumbly.
How to make gluten-free dough stick together? ›
To much binder can make baked good gummy. If your blend doesn't have a binder a good rule of thumb is to add ¼ teaspoon of xanthan gum for every 1 cup of gluten free flour. This changes depending on the type of recipe you're making so it's simply a guide.
What is the trick to baking with gluten free flour? ›
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.
What helps gluten free dough rise? ›
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.
What is the biggest challenge of making gluten-free bread? ›
However, these alternative flours do not have the same properties as wheat flour, which can make baking gluten-free bread a challenge. One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.
Can you over mix gluten free dough? ›
While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer. If you're worried this will turn your muffins and cakes rubbery, have no fear. Gluten-free recipes need to have more structure.
What does vinegar do in gluten free bread dough? ›
Apple Cider Vinegar – Superpower your Gluten-Free Kitchen! Apple cider vinegar is often used in baking, but why? It is a great leavening agent, but it also has powerful flavour enhancing properties. I find it adds the perfect amount of depth of flavour, and helps activate baking soda creating a lovely airy texture.
How to make gluten free dough more stretchy? ›
Psyllium husk is the crucial ingredient in gluten free bread baking. It acts as a binder, and it gives gluten free bread dough the elasticity, flexibility and extensibility it needs so you can actually knead and shape it without any problems.
Xanthan gum: Critical in gluten-free baking, xanthan gum holds ingredients together, providing elasticity and springiness. Like baking soda or baking powder, you need only a little to make a big difference.
What does cream of tartar do in gluten free bread? ›
A: Yes, cream of tartar can be used in gluten-free bread recipes to improve dough stability and rise.
How to stop gluten-free dough from sticking? ›
If you notice your gluten free bread dough is too sticky, it usually means you have too much liquid in the dough. The best way to fix sticky dough is to add more gluten free flour. Some gluten free flour blends are very starchy, and you need to use more flour with these blends than other blends.
What makes gluten free bread better? ›
Gluten-free bread lets you enjoy bread without the risk of causing harm to your intestines. And when you swap out white flour for a gluten-free alternative, it might make your bread healthier in certain ways. Other flours often have nutrients you wouldn't get with white flour.
What is the best flour for gluten free bread? ›
What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.
Why add vinegar to gluten free bread? ›
Apple Cider Vinegar – Superpower your Gluten-Free Kitchen! Apple cider vinegar is often used in baking, but why? It is a great leavening agent, but it also has powerful flavour enhancing properties. I find it adds the perfect amount of depth of flavour, and helps activate baking soda creating a lovely airy texture.
What binds gluten free bread? ›
When making gluten-free breads, flatbreads, etc., Psyllium husk acts similarly to the way gluten would act in traditional wheat bread. It provides the binding properties and elasticity that helps the dough become workable. It gives the structure and support for the bread to rise, as well.
