Well, it’s not that easy.
Making gluten-free bread with a bakery is not as simple as it seems, and it has its tricks. Usually, you learn with experience, since it is much more than mixing, choosing the program and letting everything run its course. If you want to know the keys, here you will discover them one by one.
The keys to making gluten-free bread with a simple gluten-free bread machine recipe.
It is obvious and obvious that a bread maker is created to make bread easy at home. The truth is that this statement is not a lie, but there are certain caveats. That is, you have to know the secrets of the device.
First, not all of these teams are the same. Basically they have similar functions, and we are going to rely precisely on that, on their key similarities. However, take note of the first advice, know your bakery as the palm of your hand, and for this, there is only one solution, the experience you get with the handling. So hands to the dough now!
But there are more important keys. Take note:
The recipe is key. In general, bakeries carry an instruction booklet with various recipes for each type of bread, including gluten-free.
Even so, later we will provide you with a very simple recipe to make gluten-free bread. Then, you can adapt it to your bakery and particular needs as you learn and master the process.
Ingredients and quantities
Obviously, the ingredients of the recipe are key. Whichever you choose, we can assure you that they will incorporate yes or yes:
- Water: try to be warm, especially to mix with dry yeasts. If they are fresh, never rise above 30 ° C to avoid spoiling the process. If you add fresh milk instead of water, you will gain in flavor and fluffiness.
- Flour: always weigh it on a scale and do not go to the eye of a good bucket. It is important for the result to be optimal.
- Fats: the best flavor is obtained with extra virgin olive oil, but it can be substituted for butter at room temperature, for example.
- Yeast: an important factor that will define the failure or success of the mission. Do not be confused with the type of yeast and use only the bakery, both dry and fresh, never pastry. Here, the quantities are very important so that it does not sink during baking or rise in excess. If you prepare the recipe in winter, you have to add more because of the lack of heat, and it will always be better to stay somewhat short since it will only need a little more fermentation than to exceed and the process does not go well.
- Salt: if you want a tasty bread, add salt, but do not overdo it, or it will be very salty and will cause the yeast to lose properties.
- Extra ingredients: you might want to add other ingredients, such as eggs, for example. Always be at room temperature, so it will integrate well and provide fluffiness and an appetizing golden hue.
The order of the ingredients is also basic. Remember, first come water and liquids, such as oil, milk, honey … According to the recipe, obviously. Then, add salt, sugar, flour, seeds, etc.
Your bakery program will also be basic to make good bread. In general, many have a specific function for gluten-free bread, but not all of them are like that. However, as we said before, it is best to try, experiment and know your bread maker perfectly to get the result you really want.
Tips for making gluten-free bread in a bread machine
Well, we already know a lot about how to make good gluten-free bread from a bakery at home. But there is a small problem, and it is that this addition, the aforementioned gluten, is the one that confers the spongy and crunchy texture. So there is nothing to do? Not much less, go ahead and write down these tips!
Let’s see how to achieve a bread that is not dense in excess, and that is delicious, digestive and natural fermentation.
Flour and Starch Mix
This step is paramount. If you add a couple of types of flour with starch and binder, the more spongy texture is achieved.
Use a base flour such as brown rice, oatmeal or buckwheat, and complement it with another that gives compact texture, such as quinoa, chickpea, coconut, corn or sorghum.
Then, add some starch, such as tapioca or arrowroot, or the potato starch, so that the texture and joint are compensated, and ends with a binder, such as guar gum.
It is also interesting to achieve the right amount of yeast so that the bread is perfect. Usually, the ideal amount is 1 to 2 tablespoons of dessert or small for every 300 grams of the flour mixture. However, it may vary depending on the selected ingredients.
In addition, in this case, improving gasification is that gluten-free bread can be more good and looks great. However, and again depending on the recipe chosen, there are many variants:
- Half a small spoonful of baking soda plus two apple cider vinegar desserts for every 300 grams of mixed flour can be a great idea.
- A tablespoon containing dehydrated quinoa sourdough improves texture.
- A natural sourdough is a healthy option, but it needs longer fermentation times so that the bread is more acidic and digestive, as well as durable.
- The sourdough of brown rice or buckwheat is highly recommended for its durability and digestion.
- For good gasification with natural sourdough, this must be 50% of the weight of the mixed flours. That is, for 300 grams, 150 grams of natural sourdough are added.
Tips for choosing the right program
Obviously, and as we have already commented, the selected program is very important. Some bakeries have special programs for gluten-free bread, but not all, so it is essential to keep in mind that:
- The gluten-free bread does not require long programs since they do not knead too much.
- It is a good idea to help with a silicone spatula while kneading the corners so that the process is complete.
- The long fermentation time improves the final texture obtained.
- You can cancel the kneading phase after the baking of the bakery, since the gluten-free bread does not accept this phase well, so it is good to remove it or reduce it in time to the maximum.
- Prolonged baking is a good idea as well since it is a wet bread and requires long cooking.
Gluten-free bread recipe
As it shows, the best is a button, as the famous saying goes. So let’s see a recipe to make gluten-free bread in a bakery and get an idea of how this process is.
Ingredients for a gluten-free bread
- 450 grams of warm water.
- 25 grams of gluten-free margarine.
- 30 grams of pure honey.
- 10 grams of extra virgin olive oil.
- 15 grams of fresh yeast.
- A medium-sized beaten egg.
- 60 grams of rice flour.
- 450 grams of gluten-free bread flour.
- A small spoonful of salt.
- 60 grams of cornstarch.
Preparation of gluten-free bread in the bread machine
- Mix the two flours and the cornstarch and sieve so that they are oxygenated and lumps are avoided.
- Melt the margarine in a saucepan and add the honey, salt, and olive oil. Then, mix in the pan of the bakery.
- Heat the water until it is warm.
- Dilute fresh yeast in a small glass of warm water. Then, pour the rest of the water into the bucket.
- Beat the egg and add it to the bucket.
- Add the flour mixture to the bucket with the other ingredients.
- Add the glass of warm water with dissolved yeast.
- Place the bucket in the bakery, choose the right program and expect a delicious result.
It will take a few hours for the gluten-free bread to be ready, but it will be cooked fresh and delicious. Of course, remember that all the ingredients are at room temperature before starting the mixture unless otherwise specified and always have the bucket out of the bread maker. Nor should we forget the mixing order, which is essential for the process to be correct.
If you prefer to have a more visual medium, we leave you a video with a more or less similar recipe.
And now, take advantage of all this valuable information on how to make gluten-free bread in a bakery and enjoy a much more elaborate, homemade and healthy diet.