Easy Gluten Free Bread Recipe | Tender and Springy GF Bread (2024)

Easy Gluten Free Bread Recipe | Tender and Springy GF Bread (1)

4.98 from 718 votes

Prep Time : 15 minutes minutes

Cook Time : 1 hour hour

Get the best gluten free bread recipe for gluten free white sandwich bread. Learn how to make the best gf bread with the original and best recipe.

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Easy Gluten Free Bread Recipe | Tender and Springy GF Bread (2)

With a soft and tender crumb, this gluten free bread recipe is the original and best. It's the white sandwich bread you've been missing since you started on your gluten free journey.

It really is an amazing recipe if you're on a gluten free diet. It tastes and behaves just like regular bread. It's easy to make and if you follow the recipe closely, you'll get perfect bread every time.

This soft and tender gluten free bread bends and squishes and tastes like the “real thing”, and it has a lovely bakery-style crust to boot.

Easy Gluten Free Bread Recipe | Tender and Springy GF Bread (3)

The original gluten free bread recipe

Use it for yummy sandwiches, grilled cheese, or classic peanut butter and jelly. You can toast it for a bit of crunch, and if you're craving something sweet, sprinkle on a bit of sugar and cinnamon. This gluten free sandwich bread is incredibly versatile — just like bread should be.

Yes, it's been copied and republished by others with “tweaks” to try and make it unique, but that actually ruin the bread. But this is the original, unadulterated recipe that I came up with way back in 2010. And it's quite simply the easiest and the best gluten free bread recipe you'll find.

A batter-style gluten free bread recipe

This batter-style gluten free bread doesn’t look or behave anything like conventional yeast bread when it’s raw or even when it’s baking. That didn’t matter to me at all when I first developed the recipe. So don't be surprised when you're making this gluten free bread and you see it's a batter, not a dough. Don't worry – trust the recipe and keep baking.

I still have such vivid memories of researching every possible additional ingredient I could add to this gluten free bread recipe to help support the dough during its rise.

I finally settled on apple cider vinegar and cream of tartar, plus egg whites, and of course xanthan gum (you simply can’t make gluten free bread that doesn’t fall apart without xanthan gum).

Before that, I wasted a ton of expensive ingredients, including all different kinds of gluten free flours. But it was all worth it. Every failed recipe attempt eventually led to this awesome bread recipe.

What is the dough like?

As we discuss in our beginner's guide to gluten free baking, if you have any experience baking conventional yeast bread, this gluten free bread dough will seem completely unfamiliar to you.

This batter-style gluten free yeast bread dough is more like a loose cookie dough than it is conventional bread dough.

You need a mixer paddle attachment to mix it, most definitely not a dough hook!

The one drawback of this recipe is that I’ve never made it with total success with a bowl and spoon. And believe me, I've tried! Mixing all the ingredients until they’re truly smooth and fully incorporated is just really hard without a stand mixer.

It’s a bit fragile once it’s risen, so handle with care. If you’d like to add seeds to this gluten free bread, do it after the dough has risen. Just brush the top lightly with melted butter and sprinkle with seeds. But be gentle or you'll ruin the rise.

Easy Gluten Free Bread Recipe | Tender and Springy GF Bread (4)

The best gluten free flour blend for this bread recipe

You've got a lot of choices when it comes to gf flours, but my go-to gluten free flour blend for this recipe (and many others) is Better Batter.

It's an all purpose gluten free flour blend with just the right proportions of rice flour, potato flour, xanthan gum, and other ingredients for baking more than just the best gluten free bread.

I highly recommend that you stick with Better Batter for this recipe. However, if you're interested in trying a different blend for this recipe, consider the other options on our all purpose gluten free flour blends page.

Letting the gluten free bread rise

To speed up the rising process, some people recommend letting the dough sit in a warm oven. I want to make it clear: I absolutely never recommend using an oven to proof bread.

Believe me, it's not because I like sitting around waiting for my bread to rise. Instead, the reasoning is very simple: When you use a warm or hot oven to proof bread, you could easily kill the yeast, and dead yeast = no rise.

For best results when making this easy gluten free bread recipe, please don't use a warm oven for proofing. Instead, choose a naturally warm, draft free spot and let the yeast do its thing. And keep in mind that, if your environment seems quite cool (but isn't truly cold), your yeast bread will still rise, just more slowly.

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Tips for baking the perfect gluten free sandwich bread

I've put together my top tips to help you get perfect gluten free bread every time. Trust the recipe and follow these tips for flawless gluten free sandwich bread time and time again.

Use the best bread pan for baking gluten free sandwich bread — the Pullman loaf pan

I had always wanted to try making it in a Pullman loaf pan. That was the only way to see if I could get those perfect, no-dome slices that are truly made for sandwiches.

Baking in a Pullman pan (which is that taller, narrow pan with a lid that slides on) also tends to make softer bread. The moisture in the bread is trapped inside the pan during baking, and the bread absorbs it as it bakes.

The photo above is a loaf baked in a 2 pound Pullman loaf pan. The photos below are of the bread rising in a 1-pound Pullman loaf pan.

You can make a 1-pound Pullman loaf, or a 2-pound Pullman loaf. The baking time is nearly the same, as the pans are much longer but also considerably more narrow.

For the 1-pound Pullman pan

For the 1-pound pan, you don't do anything different to prepare the bread dough. When it's ready to rise, use the Pullman cover instead of plastic wrap, then bake for about 40 minutes with the lid on. Remove the lid and allow the top to brown.

For the 2-pound Pullman pan

For the 2-pound loaf pan, double the recipe and be sure to mix the ingredients with a bit of extra care. The instructions are the same as for the 1-pound pan for rising and baking, just baked in a 2 pound Pullman loaf pan.

Choosing the right yeast for gluten free sandwich bread

Yeast is an essential ingredient for most bread recipes, but when you head to the grocery store, you may notice a few different varieties, including instant yeast and active dry yeast.

Is yeast gluten free?

Let's get this out of the way first: Most types of yeast are gluten free, but as always, you'll want to carefully check ingredient labels to be sure the one you're choosing is safe. Yeast in a single-cell fungus that converts sugar and starch into carbon dioxide and alcohol, which is what causes baked goods to rise. So, in its natural state, yeast is naturally gluten free.

However, always choose a certified gluten free yeast, as other types may be processed in a factory that processes yeast on the same production line as gluten-containing ingredients, resulting in cross-contact contamination.

Instant yeast vs active dry yeast

Two of the most common products you'll find on the shelf are instant yeast and active dry yeast.

My homemade gluten free sandwich bread recipe calls for instant yeast, which may also be labeled as quick rise.

If you'd like to substitute active dry yeast instead, you can, but you'll need to take a few extra steps. First, multiply the weight of instant yeast by 1.25 for the right ratio.

Because active dry yeast has a thicker coating around the yeast, you'll need to help break it down. You can do this by soaking it in some of the milk for this recipe until it foams.

Once foamy, add it and the rest of the milk when the recipe calls for it.

Easy Gluten Free Bread Recipe | Tender and Springy GF Bread (6)

Use a pan liner or cooking spray

There's no question that you need a pan liner or cooking spray to stop your bread welding to the sides and base fo the pan. If you're not using a pan liner, make sure your non stick cooking spray is gluten free! I like to use coconut or olive oil.

Don't let the bread cool completely in the pan

Let your homemade gluten free sandwich bread cool in the pan for about 10 minutes, but then transfer it to a cooling rack so it doesn't get soggy from escaping steam.

Bake your gluten free bread in the center of the oven

You'll enjoy a consistent baking temperature and better airflow, and you'll keep your bread from hitting the roof of the oven.

Use a bread knife or serrated knife

If you don't have a bread knife, be sure to use some kind of serrated knife for slicing. Otherwise, you may squish or tear your bread.

Easy Gluten Free Bread Recipe | Tender and Springy GF Bread (7)

Gluten free white sandwich bread recipe ingredients and substitutions

As always, unless specifically indicated otherwise, I haven't made this recipe with any substitutions.

These are mostly just my best-educated guesses for how to accommodate other dietary restrictions. Proceed with caution when modifying any recipe!

Gluten free dairy free bread

Making this bread dairy free is easy. Just replace the butter with vegan butter. Melt and Miyoko's Kitchen brands are my favorite.

You can even use Earth Balance Buttery Sticks and reduce the salt to 1 teaspoon.

Avoid using the soft vegan spreads though, this bread recipe calls for butter, so use the plant butter blocks for the best dairy free results.

Use any dairy free milk you like, just be sure it's not nonfat and is unsweetened. I really like unsweetened almond milk here, as it doesn't impact flavor and still contains enough fat so the rest of the recipe doesn't require any adjustment. Full fat canned coconut milk is never an appropriate substitute for dairy milk, as it has very little moisture.

Egg free gluten free bread recipe

This is a little harder since the recipe calls for egg whites, not a whole egg.

I’ve never tried this recipe with any substitutions to make it egg-free, but I’d recommend trying a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). Alternatively, aquafaba may behave more like egg whites. If you try either, let us know how it goes!

Easy Gluten Free Bread Recipe | Tender and Springy GF Bread (8)

Storing gluten free sandwich bread

This easy gluten free bread recipe produces incredibly tender bread that stores easily on the kitchen counter. Just keep it sealed in an airtight container at room temperature, and it will last for about 2 days.

I also recommend that you don't pre-slice any gf bread before use, unless you're going to freeze it. Doing so may cause it to dry out prematurely, so leave the loaf whole and slice as needed.

Adding seeds

If you want to dress your bread up a little, and turn it into a fancier-looking bread, or give it a bit more flavor and crunch, you can sprinkle the top with seeds. Do it after the loaf has risen and is ready for the oven.

Lightly sprinkle the seeds over the top, but don't push them down too much as the risen dough is quite fragile. Add sesame, chia, quinoa, sunflower, or pumpkin seeds, and maybe even some finely chopped nuts.

Freezing gluten free sandwich bread

Another wonderful thing about this gluten free sandwich bread recipe is that it also freezes fabulously! This means you can enjoy a yummy gf sandwich at a moment's notice.

For freezing, slice the bread into individual portions. Make sure each slice has cooled completely, and then wrap tightly and freeze.

When you're ready for a sandwich, remove as many slices as you need and refresh them by popping them right in the toaster (no need to defrost first).

Get more gf bread information

If you're waiting for the right ingredients or just need a sandwich while the bread rises, I've reviewed 8 gluten free brands of bread that I really like. I've also compiled my top 10 secrets to baking gluten free bread.

I'm happy to share everything I know with you! If you're ready for the next step, I'm there for you, too. When you're ready, join me in learning about baking with my gluten free bread flour blend, which calls for some additional ingredients that you'll have to order by mail, but the bread is next level!

Easy Gluten Free Bread Recipe | Tender and Springy GF Bread (9)

Gluten Free Bread Recipe FAQs

For lots of general tips on gf yeast bread baking, please see how to make gluten free bread. You'll find 10 rules and lots of FAQs. Here are some specific questions that are frequently asked about this white gluten free bread recipe:

Is this homemade gluten free bread suitable for bread machines?

While they're designed to make life easier, I can't recommend using a bread machine for this recipe, even if it has a gluten free setting.

Again, it's not because I'm a fan of more work or that I dislike using a bread machine. Rather, I'm a fan of consistent results, and you just can't achieve that with a bread machine. There are simply too many bread machine models to tailor this recipe, and a set of instructions for one brand of machine doesn't work for another, so I say skip the machine for best results.

How do I toast gluten free breads?

So long as you slice this gluten free sandwich bread thin enough to fit in your toaster slots, you'll toast it like you do traditional wheat bread.

Some people say they find gf bread harder to toast. That may be the case for drier breads, but this recipe produces a soft, tender bread that's perfect for toasting.

This recipe is like those wildly expensive, really yummy gluten free artisan bread products you can find at the store that make the most wonderful toast doorstops with lashings of butter and your favorite toppings.

What's the best flour for gluten free sandwich bread?

My top recommendation for gluten free baking is Better Batter. It's what I used in this recipe and what I use in most of my creations.

You can try a different flour blend if you'd like, but I can't promise results.

And, trying to make your own gluten free flour blend by adding brown rice flour or coconut flour to differing amounts of potato starch or tapioca starch is a recipe for disaster unless you really know what you're doing.

Remember, every potential ingredient for gluten free flour blends behave differently and have differing properties.

Can I just replace regular flour with gluten free flour for gluten free bread recipes?

No, you can't just substitute gluten free flour for traditional flour — gluten free baking requires several adjustments, and it's even more important when it comes to baking a gf bread recipe.

To produce a gluten free bread that looks and tastes anything like the “real thing”, you have to use a specially formulated gluten free bread recipe—like this one!

Why isn't my gluten free bread rising?

Honestly, there are several reasons why your gluten free bread might not rise. First and foremost, I implore you to follow my gluten free bread recipe exactly as written to avoid this type of problem.

This includes using the same ingredients, especially the flour blend.

One reason you bread may not be rising is that you're simply not allowing it enough time to proof. Ideally, it'll rise in 30 to 45 minutes, but depending on local conditions, it may simply take longer.

Don't try to speed up the proofing process by sticking your dough in a hot oven — that's a quick way to kill your yeast, and then your bread will never rise.

Make sure to use instant yeast. If you only have active dry yeast on hand, follow my instructions above to make the substitution.

Why is my gf bread so dense?

Dense bread can be a result of your bread not proofing for long enough, or the yeast dying off if, for example, you proofed it in a hot oven. It may also be because you didn't mix the ingredients together well enough in a stand mixer, tried to use a handheld mixer to make the dough, or tried to make it by hand.

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Easy Gluten Free Bread Recipe | Tender and Springy GF Bread (11)

How to make white gluten free bread for sandwiches, step by step (below)

Easy Gluten Free Bread Recipe | Tender and Springy GF Bread (12)

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Easy White Gluten Free Bread Recipe for Sandwiches | Tender and Springy

Get the best gluten free bread recipe for gluten free white sandwich bread. Learn how to make the best gf bread with the original and best recipe.

Course: Bread

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Rising time: 1 hour hour

Total Time: 2 hours hours 15 minutes minutes

Yield: 10 slices bread

Author: Nicole Hunn

Equipment

  • Stand mixer fitted with paddle attachment

Ingredients

  • 3 cups (420 g) all purpose gluten free flour blend (I used and highly Better Batter or my mock Better Batter blend here; click thru for the mock blend and full info)
  • 2 ¼ teaspoons xanthan gum omit if your blend already contains it
  • 2 ½ teaspoons (8 g) instant yeast
  • ¼ teaspoon cream of tartar
  • 2 tablespoons (25 g) granulated sugar
  • 2 teaspoons (12 g) kosher salt
  • 1 ½ cups (12 fluid ounces) warm milk (about 95°F)
  • 4 tablespoons (56 g) unsalted butter melted and cooled (plus more for brushing if using seeds)
  • 1 teaspoon apple cider vinegar
  • 2 (50 g) egg whites at room temperature
  • Toasted sesame seeds for sprinkling optional

Instructions

  • Grease or line a 9-inch x 5-inch loaf pan (or slightly smaller) and set it aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, yeast, cream of tartar and sugar. Whisk together with a separate, handheld whisk. Add the salt, and whisk again to combine.

  • Add the milk, butter, vinegar and egg whites, mixing on low speed after each addition. Scrape down the sides of the mixer bowl as necessary during mixing.

  • Turn the mixer to medium-high speed and mix for about 3 minutes. The dough will be thick, smooth and quite wet.

  • Scrape the dough into the prepared loaf pan. Using a wet spatula, smooth the top.

  • Cover the dough with lightly oiled plastic wrap and allow it to rise in a warm, draft-free place for 30 to 45 minutes or until it’s about 150% of its original size.

  • It should be overflowing the top of the loaf pan by at least 1/2 inch when you retrieve it, but it will not have doubled in volume. It may take longer to rise properly in colder, drier weather and less time in warmer, more humid weather.

  • When the dough has nearly reached the end of its rise, preheat the oven to 375°F.

  • Remove the plastic wrap, and using a sharp knife or lame slash the top of the loaf about 1/4-inch deep. If using the optional seeds, brush the top of the risen bread gently with melted butter, and sprinkle with the seeds.

  • Place the pan in the center of the preheated oven. Bake for 45 minutes to 1 hour, or until the internal temperature of the bread reaches about 195°F on an instant-read thermometer. The outside will form a thick, brown crust.

  • Remove the loaf from the oven, and allow it to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.

  • To freeze this bread, cool completely and then slice, wrap tightly, and freeze. Defrost as many slices at a time as you need in the toaster.

Notes

From the bookGluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap Second Edition, by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Copyright © 2017.

In 2020 and 2022, more text resources added.

Nutrition

Calories: 237kcal | Carbohydrates: 39g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 533mg | Potassium: 110mg | Fiber: 3g | Sugar: 4g | Vitamin A: 199IU | Vitamin C: 0.01mg | Calcium: 48mg | Iron: 0.1mg

Easy Gluten Free Bread Recipe | Tender and Springy GF Bread (13)

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Easy White Gluten Free Bread Recipe for Sandwiches | Tender and Springy

Get the best gluten free bread recipe for gluten free white sandwich bread. Learn how to make the best gf bread with the original and best recipe.

Course: Bread

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Rising time: 1 hour hour

Total Time: 2 hours hours 15 minutes minutes

Yield: 10 slices bread

Author: Nicole Hunn

Equipment

  • Stand mixer fitted with paddle attachment

Ingredients

  • 3 cups (420 g) all purpose gluten free flour blend (I used and highly Better Batter or my mock Better Batter blend here; click thru for the mock blend and full info)
  • 2 ¼ teaspoons xanthan gum omit if your blend already contains it
  • 2 ½ teaspoons (8 g) instant yeast
  • ¼ teaspoon cream of tartar
  • 2 tablespoons (25 g) granulated sugar
  • 2 teaspoons (12 g) kosher salt
  • 1 ½ cups (12 fluid ounces) warm milk (about 95°F)
  • 4 tablespoons (56 g) unsalted butter melted and cooled (plus more for brushing if using seeds)
  • 1 teaspoon apple cider vinegar
  • 2 (50 g) egg whites at room temperature
  • Toasted sesame seeds for sprinkling optional

Instructions

  • Grease or line a 9-inch x 5-inch loaf pan (or slightly smaller) and set it aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, yeast, cream of tartar and sugar. Whisk together with a separate, handheld whisk. Add the salt, and whisk again to combine.

  • Add the milk, butter, vinegar and egg whites, mixing on low speed after each addition. Scrape down the sides of the mixer bowl as necessary during mixing.

  • Turn the mixer to medium-high speed and mix for about 3 minutes. The dough will be thick, smooth and quite wet.

  • Scrape the dough into the prepared loaf pan. Using a wet spatula, smooth the top.

  • Cover the dough with lightly oiled plastic wrap and allow it to rise in a warm, draft-free place for 30 to 45 minutes or until it’s about 150% of its original size.

  • It should be overflowing the top of the loaf pan by at least 1/2 inch when you retrieve it, but it will not have doubled in volume. It may take longer to rise properly in colder, drier weather and less time in warmer, more humid weather.

  • When the dough has nearly reached the end of its rise, preheat the oven to 375°F.

  • Remove the plastic wrap, and using a sharp knife or lame slash the top of the loaf about 1/4-inch deep. If using the optional seeds, brush the top of the risen bread gently with melted butter, and sprinkle with the seeds.

  • Place the pan in the center of the preheated oven. Bake for 45 minutes to 1 hour, or until the internal temperature of the bread reaches about 195°F on an instant-read thermometer. The outside will form a thick, brown crust.

  • Remove the loaf from the oven, and allow it to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.

  • To freeze this bread, cool completely and then slice, wrap tightly, and freeze. Defrost as many slices at a time as you need in the toaster.

Notes

From the bookGluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap Second Edition, by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Copyright © 2017.

In 2020 and 2022, more text resources added.

Nutrition

Calories: 237kcal | Carbohydrates: 39g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 533mg | Potassium: 110mg | Fiber: 3g | Sugar: 4g | Vitamin A: 199IU | Vitamin C: 0.01mg | Calcium: 48mg | Iron: 0.1mg

Easy Gluten Free Bread Recipe | Tender and Springy GF Bread (2024)

FAQs

How do you make gluten free bread more elastic? ›

Made from modified tapioca starch, Expandex adds wheat-like texture to gluten-free bread and also improves the crumb, elasticity, texture, taste, and shelf-life. It can be added directly to your dry ingredients or you can use a mix like in gluten-free honey buckwheat English muffins.

What is the trick to making good gluten free bread? ›

Tips and Techniques to make better Gluten Free Bread
  1. Use psyllium husk powder.
  2. Let the dough rest (not exactly the same as a bulk proof)
  3. Mix or knead thoroughly.
  4. Use less yeast.
  5. Bake in a tin with tall sides.
  6. Bake for longer, often at a lower temperature.
  7. Create steam in the oven.
  8. Use the tangzhong or scalded flour method.

What is the biggest challenge of making gluten free bread? ›

Running into problems. Gluten is protein that elasticizes dough, providing structure and enabling it to trap the carbon dioxide generated by yeast. (This is why many gluten-free formulations don't use yeast.) Eliminating it often leaves dough that is runnier than conventional bread dough.

What are the ingredients in spring gluten free bread? ›

Contains whole grain sorghum flour, potato starch, cornstarch, pea protein powder, tapioca flour, sugar, xanthan gum, sea salt, guar gum and a yeast packet. This product was handled exclusively in our dedicated gluten free facility and tested for gluten free integrity in our quality control laboratory. It's also vegan.

How do you make bread more springy? ›

How to get better oven spring?
  1. Mixing everything and proofing for 20 mins. ( 22 degrees dough)
  2. Two folds 30 mins apart, first is a bowl methode second is a lamination.
  3. Preshaping and after 15 mins final shaping.
  4. Final proofing 30 mins in the proofing basket.
May 19, 2023

What makes bread springy? ›

As Emily Beuhler, author of Bread Science, explains, oven-spring occurs primarily during the first 10 minutes of baking. During these 10 minutes, the yeast—feeling the coming heat—speed up their fermentation and respiration, belching out a final burst of CO2.

Which yeast is best for gluten free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

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.

Why is my homemade gluten free bread so dense? ›

Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.

What is the hardest thing to make gluten-free? ›

Aaron Reed, senior food technologist, Cargill, echoed that bread is the hardest product to replicate when developing a gluten-free product. To help maintain loaf form, he suggested using setting ingredients, such as egg whites or other proteins, hydroxypropyl methylcellulose or methylcellulose.

What makes gluten-free bread crumbly? ›

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.

Should gluten-free bread rise twice? ›

Should the dough rise once or twice? It is often said that gluten-free yeast dough should only be allowed to rise once. This is what I also believed for a long time, but it is not true. There are enough recipes in which the dough is successfully risen twice.

What is the binder in gluten free bread? ›

Xanthan Gum

It serves many roles in gluten-free baking. Because gluten-free flours have less protein than wheat flours and are not capable of forming the same network required to stretch and surround starch granules, they need reinforcement. Xanthan gum strengthens these networks and also makes them more elastic.

How to make gluten-free dough rise? ›

Let the dough rise in a warm, draft-free location. Ideal rise temperatures are between 80°F – 90°F; higher temperatures may kill the yeast and keep the dough from rising; Lower temperatures will slow the yeast activity which will increase your rise time. Chef's Mazor tips for a maximum dough rise: Heat for 2 min.

What is missing in gluten free bread? ›

Gluten-free bread ditches wheat, rye and barley, and typically uses four main starches in their stead—cornstarch, rice flour, tapioca starch and potato flour, says William Davis, MD, author of Wheat Belly Total Health.

How do you increase elasticity in bread? ›

The more gluten, the more elastic, stretchy and strong the dough will be. Mixing gluten and water results in a dough that almost feels like rubber. Wheat flour contains 6 to 12 percent gluten, enough to provide a gluten network that holds the carbohydrates together.

What can I use to bind gluten-free bread? ›

The three most commonly used binders in gluten free recipes are xanthan gum, guar gum and psyllium husk. You don't need to understand the science of these ingredients to use them but a little bit of knowledge will help you when making decisions in the kitchen and lead to the excellent results you want.

What makes bread more elastic? ›

In conventional bread, gluten—a combination of two proteins found in grains like wheat and rye— is essential. Once these proteins become moist, they create stretchy molecules that give bread dough its elasticity. Gluten helps bread maintain its shape and produces the "crumb" (or texture).

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