People with celiac disease or gluten sensitivity face challenges finding gluten-free options, especially avoiding wheat-based bread. Nathan Myhrvold, a culinary expert, shares his gluten-free sourdough recipe that combines various flours, including glutinous rice flour, to achieve a chewy texture. The blend enhances the bread's structure, allowing it to rise better and avoiding the denser nature of typical gluten-free bread. Important 'improvers' also play a critical role in enhancing texture and levity in the final product, making it more appealing and similar to traditional sourdough.
In gluten-free baking, the best results come from blending various flours and adding other agents to help the dough maintain an elastic structure while rising.
Don't be put off by the word glutinous, because the flour doesn't contain any gluten. In the case of rice and rice flour, 'glutinous' simply refers to the stickiness of the rice.
These improvers help create a gluten-free loaf that can mimic the chewy texture of traditional breads, addressing common density issues and improving overall rise.
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