Gluten free baking can be tricky when it comes to getting breads and baked goods to rise properly. With regular wheat flour, the gluten provides structure and elasticity to trap the air bubbles produced by yeast, allowing breads to rise nicely. But gluten free flours lack that gluten, so getting that same rise can be difficult.
Bob’s Red Mill is a popular brand of gluten free flours and baking mixes. Their gluten free all purpose flour blend is a top seller. But does it work well for yeast breads? Let’s take a look.
The Short Answer
Yes, Bob’s Red Mill gluten free all purpose flour can be used to make yeast breads rise. However, there are some tricks to getting the best results.
About Bob’s Red Mill Gluten Free Flour
Bob’s Red Mill offers several different types of gluten free flour blends:
- Gluten Free All Purpose Baking Flour
- Gluten Free Whole Grain Baking Flour
- Gluten Free Bread Flour
- Gluten Free Paleo Flour Blend
- Gluten Free Pastry Flour
The most popular option for baking yeast breads is their Gluten Free All Purpose Baking Flour. Here are the ingredients in this blend:
- Brown Rice Flour
- Sweet White Rice Flour
- Whole Grain Sorghum Flour
- Tapioca Flour
- Potato Starch
- Cellulose Gum
It contains several different gluten free flours and starches. This blend of ingredients gives it more structure than single ingredient flours, making it better suited for baking.
According to Bob’s Red Mill, this flour blend can be substituted cup for cup in place of regular all purpose flour. However, some adjustments may be needed, especially when making yeast breads.
Tips for Using with Yeast
Here are some tips for getting the best results when using Bob’s Red Mill gluten free flour for yeast breads:
Use a gum or xanthan gum
Gluten free flours lack the protein structure that gluten provides. Adding a binder can help mimic that structure. Guar gum, xanthan gum, or psyllium husk powder can help hold the dough together and trap air bubbles. Use approximately 1/2 to 1 teaspoon per cup of flour.
Increase the yeast
The flours in gluten free flour blends tend to be more dense than regular wheat flour. Using about 25% more yeast can help ensure adequate rise. So if a recipe calls for 1 teaspoon of yeast, use 1 1/4 teaspoons.
Allow for longer rise times
It takes longer for gluten free dough to rise. Plan for double the recommended rise times in recipes. If a recipe says to let dough rise for 1 hour, allow it to rise for 2 hours instead to reach maximum volume.
Consider adding eggs or dairy
Ingredient like eggs and milk products can add moisture as well as more structure. An extra egg or some yogurt may help improve the texture of gluten free yeast breads.
Adjust liquid
Gluten free flours absorb liquid differently than regular wheat flours. You may need to add more or less liquid to get the right dough consistency. Start with the amount in the recipe, then add gradually until the dough comes together and is not too dry or sticky.
Knead thoroughly
Make sure to knead the dough very well, for 5-10 minutes. This helps develop the protein structure and incorporates air into the dough. Let it rest for 10 minutes after kneading then shape into a loaf.
Allow to cool completely before slicing
Gluten free breads are more prone to crumbling when still warm from the oven. Let bread cool completely, about 2-3 hours, before attempting to slice it.
Store in an airtight container
Leftover gluten free bread dries out quickly if not stored properly. Keep it in a sealed plastic bag or storage container at room temperature.
Recipe Adjustments
Here is an example of adjustments that can be made to a yeast bread recipe when using Bob’s Red Mill gluten free flour:
Original Recipe
Makes one loaf of bread. Requires:
- 3 cups (375g) all purpose flour
- 2 teaspoons (6g) instant yeast
- 1 teaspoon (6g) salt
- 1 cup (250g) warm water
Instructions:
- Mix flour, yeast, and salt in a large bowl. Create a well in the center.
- Pour water in the well and stir to form a shaggy dough.
- Knead for 5 minutes until smooth.
- Let rise for 1 hour.
- Shape into a loaf and let rise for 30 minutes.
- Bake at 375F for 30 minutes.
Gluten Free Adjusted Recipe
Makes one loaf of gluten free bread. Requires:
- 3 cups (375g) Bob’s Red Mill Gluten Free All Purpose Flour
- 1 teaspoon (3g) xanthan gum
- 2 1/2 teaspoons (7g) instant yeast
- 1 teaspoon (6g) salt
- 1 1/4 cups (315g) warm water
- 1 egg, beaten
Instructions:
- Mix flour, xanthan gum, yeast and salt in a large bowl. Create a well in the center.
- Add warm water and egg to the well and stir to form a shaggy dough.
- Knead for 10 minutes until smooth and elastic.
- Let rise for 2 hours.
- Shape into a loaf and let rise for 1 hour.
- Bake at 375F for 35 minutes.
- Let cool completely before slicing.
As you can see, the adjusted recipe uses more yeast, an extra egg for structure, and allows for much longer rise times. This results in the best rise and texture for a gluten free yeast bread using Bob’s Red Mill flour.
Does Bob’s Red Mill Gluten Free Flour Work with Pizza Dough?
Yes, Bob’s Red Mill gluten free flour can be used to make pizza dough, but again, some adjustments will produce the best results.
Tips for making gluten free pizza dough with Bob’s Red Mill flour:
- Use the all purpose gluten free flour
- Add xanthan gum or guar gum
- Use active dry yeast, not instant yeast
- Allow the dough to rise for at least 2 hours
- Brush crust with olive oil to prevent drying out
- Bake pizza on a pizza stone or steel if possible
The following is an adjusted pizza dough recipe using Bob’s Red Mill flour:
Gluten Free Pizza Dough
Makes enough dough for one 12-inch pizza. Requires:
- 1 1/4 cups (156g) Bob’s Red Mill gluten free all purpose flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon (3g) active dry yeast
- 1 teaspoon (6g) sugar
- 3/4 teaspoon (5g) salt
- 1 tablespoon (15ml) olive oil
- 1/2 cup (125ml) warm water
Instructions:
- In a large bowl, whisk together the flour, xanthan gum, yeast, sugar and salt.
- Make a well in the center and pour in the olive oil and warm water. Mix until a shaggy dough forms.
- Turn out onto a lightly floured surface and knead for 5 minutes. Place in an oiled bowl and cover with plastic wrap.
- Let rise for at least 2 hours at room temperature until doubled in size.
- Preheat oven to 475F. Punch down dough and roll or stretch out to fit a 12-inch pizza pan or baking sheet.
- Top with desired sauces and toppings. Brush outer crust with olive oil.
- Bake for 12-15 minutes until crisp on the bottom and cheese is melted.
Letting the dough rise sufficiently is the most important step for this gluten free pizza dough. The 2 hour rise time allows it develop structure and gives it the best chance of avoiding a dense or crumbly texture.
What About Sandwich Bread?
Gluten free sandwich bread presents some unique challenges. Because it lacks the gluten structure, it can be quite dense and crumbly, making it difficult to slice and use for sandwiches.
Bob’s Red Mill gluten free flour can be used to make sandwich bread, but it works best when combined with a binder like xanthan gum. It also helps to add ingredients for moisture like eggs, milk or yogurt.
When shaping the loaf, opt for a wider, shorter shape rather than a tall, skinny loaf. The shorter shape helps support the bread better. And as always, allow for longer rising times.
Here is an adjusted gluten free sandwich bread recipe using Bob’s Red Mill flour:
Gluten Free Sandwich Bread
Makes 1 loaf. Requires:
- 3 cups (375g) Bob’s Red Mill gluten free all purpose flour
- 1 1/2 teaspoons xanthan gum
- 1 tablespoon (12g) sugar
- 2 1/2 teaspoons (7g) instant yeast
- 1 teaspoon (6g) salt
- 2 eggs, beaten
- 1 cup (250g) milk, warmed
- 2 tablespoons (30g) butter, melted
Instructions:
- In a large bowl, whisk together the flour, xanthan gum, sugar, yeast and salt.
- In a separate bowl, combine the eggs, milk and melted butter.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir to combine. The dough should be thick and sticky.
- Turn out dough onto a well floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover and let rise for 2 hours.
- Punch down risen dough and shape into an 8×4 inch rectangular loaf on a parchment lined baking sheet.
- Cover and proof for 1 hour until dough springs back when poked gently.
- Bake at 350F for 45 minutes until loaf sounds hollow when tapped on the bottom.
- Let cool completely on a wire rack before slicing.
The added moisture from the eggs and milk helps create a better texture for sandwich bread. And the shorter, wider shaping combined with extra long rise times allows the loaf to fully proof and bake up lighter and airier.
Tips for Using Bob’s Red Mill Gluten Free Flour
Here are some top tips for baking success when using Bob’s Red Mill gluten free flour:
- Always read labels to make sure foods are gluten free certified.
- Use gum or xanthan gum to add binding and structure.
- Increase yeast slightly compared to regular recipes.
- Allow for longer rise times.
- Adjust liquid gradually until dough is just right.
- Knead dough very well to develop structure.
- Try adding eggs, milk or yogurt for extra moisture and binding.
- Shape shorter, wider loaves for better support.
- Let breads cool fully before cutting for clean slices.
- Store leftover bread in a sealed container.
The Bottom Line
Bob’s Red Mill gluten free flour can definitely be used to bake yeast breads and pizza dough. However, some binding agents, more yeast, and extra time are needed to achieve good rise and texture.
The flours work best when combined with gums, and when rules like increased yeast, longer rise times, added moisture, and proper shaping are followed. The finished results won’t be exactly like regular wheat bread, but can still be delicious in their own right.
With the right adjustments and techniques, you can use Bob’s Red Mill gluten free flour to successfully make yeast breads, pizza, and even sandwich loaves. Just be prepared to put in a bit more effort and patience!
