What is gluten free bread?
Gluten free bread is bread made without gluten. Gluten is a protein found in grains like wheat, barley and rye. For people with celiac disease or gluten sensitivity, eating gluten can cause digestive issues and other health problems. Gluten free bread allows these individuals to still enjoy bread and baked goods.
Gluten free bread is typically made with a blend of gluten free flours and starches such as rice flour, tapioca flour, potato starch, xanthan gum and psyllium husk powder. It often contains eggs and leavening agents like yeast, baking powder and baking soda to help it rise. The challenge with gluten free bread is getting the right texture – gluten gives bread its chewy texture and helps it rise high. Without gluten, gluten free bread can turn out heavy and dense.
Why is gluten free bread often dense?
There are a few reasons why gluten free bread often turns out dense rather than light and fluffy:
- Lack of gluten – Gluten forms strands that stretch and capture gas bubbles. This gives bread its rise and airy texture. Without gluten, there is nothing to trap the gas bubbles.
- Heavier flours – Many gluten free flours and starches are heavier than regular wheat flour. This can make the dough dense and not as able to rise.
- Less elastic – Gluten free doughs are less elastic than doughs with gluten. An elastic dough is stretchy and able to expand as gas bubbles form during rising and baking. Less elastic gluten free doughs can’t stretch and expand as well.
- Difficulty with mixing – Some gluten free flour blends can be trickier to mix and hydrate thoroughly compared to regular bread dough. Dry spots in the dough prevent rising.
The good news is that with the right techniques and ingredients, it is possible to create a light and airy gluten free bread!
Tips for fluffy gluten free bread
Here are some tips to help you achieve a fluffy texture in your gluten free bread:
Use a blend of flours and starches
Using a blend of flours and starches can help mimic some of the texture and binding abilities of gluten. Here are some good flour options:
- Rice flour – adds softness
- Sorghum flour – adds structure
- Potato starch – lightens texture
- Tapioca flour – helps with binding and rise
- Corn starch – lightens texture
Aim for a blend of about 2-3 parts flour to 1 part starch. You can buy pre-made blends or make your own.
Include ingredients for lift
Ingredients like yeast, baking powder and eggs help add rise and lift to gluten free breads.
- Yeast – Active yeast feeds on the starches and sugars, releasing carbon dioxide that fills air pockets. Use about 2 1⁄4 teaspoons (1 package) of active dry yeast per loaf.
- Baking powder – Baking powder helps bread rise before baking. Use about 1 1⁄2 teaspoons per loaf.
- Eggs – Eggs give structure and lift to gluten free breads. Use 1-2 eggs per loaf.
Increase hydration
Gluten free flours typically require more liquid than regular flours. Aim for 90-120% hydration – that’s using about the same weight of water as flour in your recipe. The extra hydration gives more rise.
Knead thoroughly
Gluten free dough requires thorough mixing and kneading to fully hydrate the flours. Knead for 5-8 minutes by hand after mixing to develop the protein structure as much as possible.
Let the dough rest before baking
After kneading, let the gluten free dough rest for about 30 minutes. This allows time for the flour to fully absorb the liquid and results in better rise.
Use loaf pans
Baking gluten free bread in a loaf pan helps contain the batter and allows it to rise vertically for better lift. Grease the pan well to prevent sticking.
Proof in a warm environment
Before baking, allow dough to rise in a warm, humid environment. This helps maximize rise. Place dough in a lightly greased bowl, cover with plastic wrap and set in a warm (80-85°F) area to proof until doubled in size.
Bake at a higher temperature
Gluten free bread bakes best at 375-400°F. The higher heat sets the structure quickly before it can collapse and yields better lift and texture.
Avoid over-mixing during shaping
When shaping loaves, handle the dough gently and avoid over-mixing. This preserves the air bubbles that have developed.
Recipe for fluffy gluten free sandwich bread
Now that we’ve covered tips for light and airy gluten free bread, let’s put it into practice with this tasty sandwich bread recipe.
Ingredients:
- 2 cups (240g) gluten free flour blend (see note)
- 1 1⁄2 teaspoons xanthan gum
- 1 1⁄2 tablespoons (18g) sugar
- 1 1⁄4 teaspoons (6g) salt
- 2 1⁄4 teaspoons (1 package) active dry yeast
- 1 1⁄2 tablespoons (23ml) olive oil
- 1 1⁄4 cups (295ml) warm milk (about 95°F)
- 1 egg plus 1 yolk, at room temperature
- 1 tablespoon apple cider vinegar
Instructions:
- In a large bowl, whisk together the flour blend, xanthan gum, sugar, salt and yeast until combined.
- Add the oil, milk, egg and yolk and vinegar. Mix with a spoon until combined then switch to mixing with your hands.
- Knead the dough for about 5 minutes. It will be sticky at first. Scrape down the bowl as needed while kneading.
- Shape dough into a ball and place in a lightly greased bowl. Cover tightly with plastic wrap and let rise for 30 minutes.
- Remove dough from the bowl and shape into an 8×4 inch rectangular loaf on a parchment lined baking sheet.
- Cover and proof for 30 minutes until dough is puffy. Meanwhile, preheat oven to 375°F.
- Uncover dough and bake for 40-45 minutes until deep golden brown. Cool on a wire rack before slicing.
Note: The flour blend can be made with 1 1⁄4 cups (150g) sorghum flour, 1⁄2 cup (60g) potato starch, 1⁄4 cup (40g) tapioca flour. Or use an all-purpose gluten free flour blend.
What can I add to make gluten free bread fluffier?
There are also some add-ins you can incorporate to further increase the fluffiness of your gluten free bread:
- Flax or chia seeds – These small seeds are excellent at trapping air bubbles. Add 1-2 tablespoons of ground flaxseed or chia seeds to the dough.
- Psyllium husk powder – This has a similar effect to gluten, helping dough become stretchy and elastic. Add 1-2 teaspoons per loaf.
- Fats – Some fat like oil or butter cantenderize gluten free bread and impart fluffiness. Add an extra tablespoon or two.
- Sour cream or buttermilk – The extra acidity helps activate yeast and gives lift. Substitute some of the liquid in a recipe with sour cream or buttermilk.
- Whipped egg whites – Fold in stiffly beaten egg whites at the end of mixing for added lift.
- Sweetener – A small amount of sugar feeds yeast and aids in browning. An extra tablespoon does the trick.
- Hydrocolloids – Ingredients like xanthan gum, guar gum and locust bean gum all help simulate the effects of gluten.
What is the best flour blend for fluffy gluten free bread?
The exact flour blend that works best will vary by recipe, but here are some fluffy gluten free bread flour blend ideas:
- Light flours like sorghum flour, brown rice flour, oat flour. Use about 50-75% of total flour amount.
- Starches like tapioca flour, arrowroot starch, cornstarch. Use about 25% of flour amount.
- Heavier flours like chickpea flour, quinoa flour. Use sparingly – 10-15% of blend.
- Seeds like psyllium husk, flaxseed, chia seeds. Add 1-3 tablespoons.
- Hydrocolloid like xanthan gum or guar gum to help bind. Start with 1⁄2 – 1 teaspoon.
The best approach is to experiment with different flour combinations to discover what works for each specific recipe and your personal preferences. Play around with the proportions of light flours and starches to strike the right balance.
Should I knead gluten free bread dough?
Kneading is an important step when making gluten free yeast breads. Kneading helps:
- Fully hydrate the flours so they absorb liquid and swell up.
- Activate the yeast and develop the protein structure.
- Distribute ingredients evenly and develop elasticity.
- Form the gluten free dough into a cohesive mass that can rise.
Take care not to over-knead gluten free dough, as this can damage the starches. Aim for just 5-8 minutes of kneading by hand after the initial mixing. The dough should become smooth but will likely remain fairly sticky. Use a light touch towards the end.
Kneading by hand allows you to assess when the dough has been properly hydrated and developed. You can also knead for 1-2 minutes with a stand mixer using the dough hook attachment on low speed.
Should you let gluten free bread rise twice?
It can help give gluten free dough a second rise, known as proofing. Here’s why:
- During the first rise, yeast produces gas bubbles that expand the dough. However, some of these can escape or collapse.
- After punching down, a second rise allows gas bubbles to redevelop, giving more lift.
- It provides another opportunity for dough to relax and expand after being shaped.
- A longer proofing gives yeast more time to generate lift before baking sets the structure.
So for improved volume and lift in gluten free bread, allow the dough to rise in the bowl after mixing and kneading, then do a second rise after shaping the loaf in the pan.
Aim for about 30-45 minutes per rise. Watch for the dough to increase in size rather than going by time alone. And be sure to proof dough in a warm spot – this accelerates the yeast activity.
Should you beat gluten free bread dough?
Beating is not typically required for gluten free yeast breads. Beating or whipping introduces air into regular bread doughs through the formation of gluten strands. Since there is no gluten development in gluten free dough, beating does not serve much purpose.
Gentle folding of the dough with a spatula to redistribute ingredients can be done. But avoid prolonged, vigorous mixing or beating of gluten free doughs as this can damage starches. The key is thorough hydration and kneading followed by time to rise and proof.
Conclusion
With the right techniques, ingredients and flour blends, you can absolutely create bakery-quality gluten free bread with a soft, fluffy crumb at home. This includes:
- Using a blend of light flours and starches.
- Incorporating lift agents like yeast, baking powder and whipped egg whites.
- Properly hydrating the dough through sufficient liquid and kneading.
- Allowing dough adequate rise and proofing time.
- Baking at the right temperature – between 375-400°F.
Fluffy gluten free bread does require some trial and error to find the right flour combinations and hydration levels. But once the method is mastered, bakers can enjoy bread just as airy and cloud-like as traditional bread. With the clever use of alternative flours and strategic baking techniques, the possibilities are truly endless for incredible gluten free baked goods.
