Gluten Free Bread Improvements
Since I posted my gluten free bread recipe I’ve been trying different things to improve it, mostly varying the flours and binder quantities. It’s a slow process as I have to eat a loaf of bread after each attempt!
I’ve updated the original recipe for ease of use.
This time I’ve managed to get an even better rise, and this bread is surprisingly soft for a gluten free bread.
I’ve found two things that help so far:
- 1⁄4 tsp vinegar (apple cider or white, your preference)
- 2 tbsp more water
Adding more water doesn’t seem to make it wetter, it seems to go more dough-like. It’s probably an interaction with the binders, I’m not sure how far this will go though, more experimenting!
The vinegar will be regulating the acidity of the yeast’s environment. 1⁄4 tsp helped a lot, I’ll try 1⁄2 next time but that might be too much. You can use any vinegar (except malt of course), though I suspect red wine vinegar would be weird.
If you have any questions I’m on twitter, or you can email me (domain name @ domain name.com. Not that the spam bots don’t know that.)