Anna's Top Tips for Your Best Gluten Free Bread
Our product expert, Anna, has rounded up her top tips for baking the best gluten free loaves.
Are you daunted by the thought of making your own gluten free bread? Baking gluten free bread is actually much quicker and a whole lot easier than traditional bread-making.
Have a quick read through our advice before you start and you won’t go far wrong! If you do have any other questions, feel free to get in touch and we can guide you through.
- For a basic gluten free loaf, the consistency of your mixture will be more like a batter than a dough.
Don’t be tempted to add more flour as this batter consistency will give you the best results – a light and fluffy loaf.
- Use a light vegetable or sunflower oil for best results on a basic loaf.
Heavier oils such as olive oil can result in too many air holes!
- For other types of gluten free bread such as ciabatta and focaccia, allow longer proving times.
Use olive oil – the traditional way.
- Invest in some good quality non-stick tins and baking trays.
It makes life so much easier when you are trying to get your freshly baked bread out of the tin to cool!
- Measure your ingredients carefully.
Bread-making is a science so be as accurate as you can!
- Ensure all your ingredients are at room temperature so that the yeast can work effectively.
If your ingredients are too cold, the yeast will not be able to work quickly enough.
- Add a teaspoon of xanthan gum.
This works as a substitute for gluten; it is a binding agent and will trap gas and air inside the dough, helping with density, texture and strength.
- Gluten free bread only needs to prove once.
It’s much quicker and easier to make than traditional bread.
- Ensure you have a warm place for proving the bread.
- Don’t overprove your bread
This may cause it to collapse in the oven or once baked. The mixture should roughly rise to the top of the tin and should take no longer than 30minutes.
- No need to knead!
As there is no gluten to develop, there is no need to knead the dough. It just needs to be mixed well to activate the yeast and combine all the ingredients.
- Bake your loaf in the centre of the oven.
This will help to ensure that the loaf bakes more evenly (if it is too close to the top of the oven, the top will bake more quickly than the rest of the loaf).
- If you have a fan oven, reduce the recommended baking temperature by 20°C.
- For a really crisp crust, add a baking tray of ice below the shelf that your bread is on.
This creates some steam in the oven and helps to give a crispier crust.
- Pop your loaf onto a cooling rack.
Remove from the tin as soon as it comes out of the oven to prevent bottom crust becoming moist and soggy.
- Ensure your loaf is completely cool before slicing.
Warm freshly baked bread is hard to resist but allow it to cool for around an hour before you slice it.
- Use a serrated knife.
It may sound obvious, but a serrated knife is always the best option for slicing a freshly baked loaf.
Obviously with no preservatives, it’s inevitable that freshly made bread won’t keep longer than a couple of days.
For best results, store in a sealed food bag or cotton bread bag.
If you’re using food bags, make sure there isn’t any air trapped in the bag, as this speeds up staling!
- Store at room temperature.
Bread actually goes stale quicker if you keep it in the fridge!
- If you are planning to freeze part of the loaf, freeze it on the day you have baked it.
That way, when you thaw it out, it will taste like fresh bread again.
- When thawing out, unwrap the bread.
This helps to prevent any ice crystals getting onto your bread, which would mean soggy slices!
- Nothing beats the smell and taste of freshly made bread
Buttered, sandwiched, dunked, dipped, or spread!
- The versatility of bread is endless. Along with the basics, there’s lots of recipe inspiration using bread. Here are a few of our favourites…
There are even more to be found in our recipe section! Feeling inspired? Tag us @juvelaglutenfree on social media to share any bread you bake.