Quick Answer
Gluten free flours that will rise well with yeast include sorghum flour, brown rice flour, teff flour, millet flour, oat flour, and buckwheat flour. Sorghum flour and brown rice flour tend to produce the best rise when combined with xanthan gum or psyllium husk powder to help mimic the elasticity of gluten. Teff, millet, and oat flour can also produce decent rise on their own. Buckwheat flour will rise but produces a denser texture.
What makes flour rise with yeast?
For flour to rise well with yeast, it needs to have certain proteins that can form strands and hold onto gas bubbles produced by the yeast. This provides structure and lift as the dough proofs and bakes. Gluten is the main protein in wheat flour that allows bread to rise. Gluten forms stretchy strands that trap carbon dioxide gas.
Gluten free flours lack gluten, so they need other ways to mimic this rising capability. Some gluten free flours have protein content that helps provide lift, such as sorghum or teff flours. Adding binders like xanthan gum or psyllium husk powder can also help mimic the elasticity of gluten to better trap gas bubbles.
Best Gluten Free Flours for Rising with Yeast
Sorghum Flour
Sorghum flour contains proteins that can provide structure to baked goods, though not as much as gluten. When combined with a binder like xanthan gum, sorghum flour can produce bread with good rise and a light texture. The sorghum proteins and xanthan gum help mimic the gluten network. Sorghum flour has a mild flavor that works well in yeast breads.
Brown Rice Flour
Like sorghum flour, brown rice flour contains proteins that can provide some lift but benefit when combined with binders. Brown rice flour has higher protein content than white rice flour. When used with xanthan gum or psyllium husk powder, brown rice flour can make yeast bread with an open crumb structure.
Teff Flour
Teff is a tiny gluten free grain with natural binding abilities. Teff flour has more protein than many gluten free flours, clocking in at about 13%. Its proteins help provide structure and rise. Teff flour can produce yeast breads with slight denseness but good rise without requiring other binders. Its neutral flavor also works well in bread recipes.
Millet Flour
Millet flour contains about 12% protein, giving it more structure than many gluten free flours. Millet flour can be used on its own or along with a small amount of xanthan gum to create yeast breads that rise well. Millet flour has a mild corn-like taste that pairs nicely with bread flavors.
Oat Flour
Oat flour has about 10% protein content, giving it moderate binding properties. It produces baked goods that are slightly dense but have good rise when combined with yeast. For people who tolerate oats, oat flour makes a nice addition to gluten free bread recipes, creating a hearty texture and bite. Be sure to use certified gluten free oats.
Buckwheat Flour
Buckwheat is not technically a grain, but its flour can be used in gluten free baking. Buckwheat flour contains protein that allows it to rise with yeast. However, it typically makes denser bread since its protein content is relatively low at 6%. Buckwheat flour is often combined with other gluten free flours in yeast bread recipes. It has an earthy, distinctive flavor.
Other Gluten Free Flours for Yeast Breads
In addition to the flours above, other gluten free flours can be incorporated into yeast bread recipes to enhance nutrition or taste. However, they may require more binders to rise well.
Chickpea Flour
Also known as garbanzo bean flour, chickpea flour provides protein, fiber, and nutrients. It has about 12% protein content but still benefits from xanthan gum or psyllium husk powder. Chickpea flour adds a nutty, bean-like taste.
Quinoa Flour
Quinoa flour contains nearly 15% protein, offering an optional higher protein choice for gluten free baking. It can add great nutritional content with all nine essential amino acids. The protein in quinoa flour provides structure but typically works best when combined with a binder and other gluten free flours.
Almond Flour
Almond flour is commonly used in gluten free baking to add moisture, flavor, and nutrition. But on its own, it has very little protein to help baked goods rise adequately. When combined with a gluten free flour higher in protein, a small amount of almond flour can add moisture and richness to yeast breads.
Coconut Flour
Similarly, coconut flour lacks protein but provides wonderful coconut flavor and moisture in baked goods. It is very absorbent so only a small amount is needed. When combined with higher protein gluten free flours, coconut flour can contribute to soft texture in yeast breads.
Flaxseed Meal
Ground flaxseeds or flaxseed meal is often added to gluten free recipes. It acts as a binder while providing fiber and omega-3 fatty acids. Due to its absorbent and binding properties, flaxseed meal helps improve the rise and texture of yeast breads when combined with higher protein gluten free flours.
Cassava Flour
Cassava flour is made from the starchy cassava root. It is nearly pure starch and carbohydrates with only 1% protein. This makes cassava flour ineffective at rising on its own with yeast. But it provides nice texture when combined with other gluten free flours in yeast bread recipes.
Tips for Getting a Good Rise
When baking with gluten free flours and yeast, following certain tips will help maximize rise:
Use an Accurate Scale
Weighing your ingredients promotes consistency and proper leavening. Measure flours by weight instead of volume for best results.
Increase Yeast Slightly
With lack of gluten, gluten free dough can benefit from a slightly higher amount of yeast than regular recipes. Increase instant yeast by about 1⁄4 teaspoon per cup of flour.
Let Dough Proof Longer
Give gluten free dough extra time to proof and rise. Allow the initial proof to go about 20 minutes longer before punching it down. And let it proof again 30-45 minutes longer after shaping loaves.
Give Loaf Pans More Headspace
Gluten free bread dough tends to be stickier and wetter than regular bread dough. Use loaf pans that are at least 2 inches high to accommodate rise.
Keep Things Moving
Stir together flours, xanthan gum, and any other dry ingredients before adding in yeast and liquids. This helps distribute ingredients evenly for proper binding and rising.
Sample Gluten Free Yeast Bread Recipes
Basic Sandwich Bread
Ingredients:
– 2 cups brown rice flour
– 1⁄2 cup sorghum flour
– 1⁄4 cup tapioca starch
– 1 1⁄2 teaspoons xanthan gum
– 1 1⁄4 teaspoons salt
– 1 tablespoon sugar
– 2 1⁄4 teaspoons instant yeast
– 1 cup milk, warmed to 100-110°F
– 1 large egg, room temperature
– 1 tablespoon butter, melted
– 1 teaspoon apple cider vinegar
Instructions:
1. Whisk together the flours, tapioca starch, xanthan gum, salt, sugar, and yeast in a large bowl. Create a well in the center.
2. Whisk together the milk, egg, butter, and vinegar. Pour into the well in the dry ingredients and mix to form a sticky dough.
3. Turn dough onto a lightly floured surface. Knead for 5 minutes until smooth. Place in a greased bowl and let rise 90 minutes.
4. Punch down dough and shape into a loaf. Place in a greased 8×4 inch loaf pan. Cover and let rise 45-60 minutes until dough is just above pan rim.
5. Preheat oven to 375°F. Bake 35-40 minutes until golden brown with a hollow sound when tapped. Cool on a wire rack before slicing.
Basic Focaccia
Ingredients:
– 1 1⁄2 cups teff flour
– 1⁄2 cup tapioca flour
– 1⁄4 cup almond flour
– 2 teaspoons instant yeast
– 1 1⁄2 teaspoons xanthan gum
– 1 teaspoon salt
– 1 3⁄4 cups warm water
– 1 tablespoon olive oil, plus more for brushing
– 1⁄2 teaspoon apple cider vinegar
– Flaky sea salt, rosemary, and olives for topping
Instructions:
1. In a large bowl, whisk together the flours, yeast, xanthan gum, and salt. Make a well and add the warm water, 1 tablespoon olive oil and vinegar. Mix thoroughly.
2. Turn dough out onto an oiled work surface. Knead for 5 minutes until smooth and elastic. Place in an oiled bowl and let rise 90 minutes.
3. Punch down dough and press into a well-oiled 9×13 inch baking pan. Cover and let rise another 30-45 minutes.
4. Preheat oven to 425°F. Use your fingertips to dimple the surface of the dough. Brush with olive oil and sprinkle with desired toppings.
5. Bake 18-22 minutes until golden. Let cool 10 minutes before cutting and serving.
Troubleshooting Issues
Dough Doesn’t Rise
If your gluten free dough doesn’t rise well or collapses, the likely culprits are incorrect ratios of flours to binders, not letting the dough proof long enough, or oven temperature too high. Check your recipe, allow extra proofing time, and lower oven 25°F if needed.
Dense, Heavy Texture
A dense texture means the starches and binders couldn’t hold onto enough gas bubbles during baking. Try adding a bit more xanthan gum or psyllium husk powder to improve rise and lighten the texture. Letting dough proof longer can also help.
Large Air Pockets
Over-mixing or too much yeast may create big air pockets in the bread crumb. Try mixing just until combined and reduce yeast amount slightly next time.
Dry, Crumbly Bread
Gluten free flours tend to be drier and may need extra moisture. Increase hydration by adding a bit more water or ingredients like eggs and oil to keep bread moist.
Conclusion
While it takes some experimentation and specialty ingredients, delicious yeast risen bread can certainly be achieved with gluten free flours. Choose flours with higher protein like sorghum, brown rice, teff, or millet combined with xanthan gum or psyllium husk powder to get the most lift and rise. Allow for longer proofing times, adjust oven temperature as needed, and mix in binders carefully. With practice, bakers can create gluten free bread that rivals wheat-based loaves in taste, texture, and rise. Armed with the information in this article, home bakers can successfully answer the question “Which gluten free flour will rise with yeast?” and turn out beautiful gluten free bread loaves.
