Gluten Free Baking is the same as normal baking. It is as much as science as it is an art. You cannot play around with baking recipe for cake and bread like you play around with general soup recipes. You need to understand the important of precise measurement and effects of ingredients on final product. This page will provide you with the necessary information and with proper practice you will build up the necessary gluten free baking experience to bake the bread and cake that will fill your kitchen with aroma.
Gluten Free Baking Tip 1 - Accurate Measurements
Success of gluten free baking hinge on accurate measurement of ingredients. Numerous baking failures occur as a result of incorrect ingredient measurement. Liquid measuring devices are usually clear and will have a lip above the measuring lines to prevent spilling. Measurement of the liquids is made at selected lines below the lip. The top of the liquid at a measurement point will appear to be wide, always measure to the bottom of the line. Dry ingredients are measured in containers that do not have lips and the measurement is made scraping a flat utensil across the top of the container.
Glutenfree Baking Tip 2 - Understanding Effects of Ingredients to Final Gluten Free Product.
Liquid - is used in gluten free baking recipe as binding agent for dough.
Water - used in gluten free baking recipe will to help produce crisp crust. This result can be achieved by brushing water on the surface before and during the first few minutes of baking. Water used in gluten free baking should have medium hardness. Water that contains chlorine or fluoride or that is too soft or hard will not produce good results for baking. Mixing faucet water with filter water will be a god bled if the tap water is free of chlorine and fluoride. Bottle water will produce very good gluten free baking product.
Milk and Cream - is used in recipe to produce a soft tender crust. Brush the crust with oil or butter immediately after baking for additional tenderness.
Eggs - is used to bind dough and make dough richer and have finer texture. Egg glaze produce by beating an egg with one tablespoon of water is used to produce golden brown crust.
Oils, shortening and butter used in recipe give dough richness and makes the breads tender.
Sugar - sugar furnishes food for the yeast and helps to tenderize the dough. It promotes good crust color and helps to retain moisture and adds flavors to the final gluten free baking product.
Salt controls the yeast activity. It allows the rise be slow and steady and strengthens the dough structure. This elimination of salt can result in a collapse during the baking cycle.
Finally gluten free baking is a very time consuming process. When you decide to bake you should double your recipe. The excess gluten free baking product should be cool and freeze for later used. Slice bread and place water paper between slices before wrapping. This will allow you to retrieve slices for latter use without the need to thaw the entire loaf.