Baking with gluten-free flour presents unique challenges due to a lack of gluten, which gives traditional bread its elasticity and structure. Expert pastry chef Alysha Dinatale emphasizes the importance of specific techniques, such as using xanthan gum or psyllium husk, to help gluten-free dough rise effectively. These additives function to bind ingredients and create the necessary air pockets. Additionally, maintaining a warmer dough environment can enhance yeast activity, making gluten-free baking achievable despite its challenges.
Getting a good rise with gluten-free flour can feel like trying to make a soufflé on a windy day - but it's doable.
Don't skip the xanthan gum or psyllium husk. These ingredients act like glue, holding those air pockets in place so your dough can rise without collapsing.
Without gluten, the flours lack the elasticity needed for proper bread texture, leading to flat and unstable dough.
Keeping the dough slightly warmer can help activate the yeast more effectively when working with gluten-free flour.
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