Gluten-Free Goddess Cranberry Bread Recipe (2024)

FAQs

What is the trick to making good gluten-free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.

If you'd like to turn your favorite bread recipe into a gluten free one, look no further than Bob's Red Mill Gluten Free All Purpose Baking Flour. A great substitute for traditional bread flour, it is designed to be used in nearly every wheat flour recipe.

Best for Bread: Judee's All-Purpose Gluten-Free Bread Flour

The blend of tapioca, potato and corn starch, plus rice and corn flour, has a neutral flavor. The dough also has sugar and salt added, so most recipes require only adding yeast, oil and water.

Luckily, gluten-free bread is much tastier and cheaper if you make it at home. You can bake gluten-free bread in an oven, but if you regularly bake gluten-free bread, I highly recommend investing in a bread maker.

A: Yes, cream of tartar can be used in gluten-free bread recipes to improve dough stability and rise.

What does egg do in gluten-free bread? ›

The most common binder in gluten-free baking is eggs. Eggs can replace many of the functions that gluten provides, such as binding, enhancing texture and helping set the structure of the final product.

Developing baked gluten-free (GF) products is difficult since gluten is essential for many organoleptic properties like texture and taste. Egg white proteins (EW) show strong cohesive behavior with excellent foaming capacity and stability, which may improve both organoleptic quality and nutritional value of GF bread.

Gluten free bread needs to bake to a higher temperature than bread made from wheat. It also (usually) doesn't need to rise twice. If your bread machine doesn't have a gluten free cycle, your best bet might be to mix the dough in the machine on the dough cycle and then bake it in a regular oven.

If you can let the gluten free bread dough rise overnight in a cool — not warm — place, the slower rise will provide a stronger cell structure and more of a sourdough flavor when baked the next day. A refrigerated overnight rise is a great way to get a longer proof without weakening the bread's structure.

Most gluten-free recipes will call for the addition of eggs and oils to enhance moisture. Eggs are also natural leaveners that support the volume, texture, color, and shelf-life of gluten-free bread. Including oil can also result in a richer, more tasty loaf and provide a bit more moisture too.

Running into problems. Gluten is protein that elasticizes dough, providing structure and enabling it to trap the carbon dioxide generated by yeast. (This is why many gluten-free formulations don't use yeast.) Eliminating it often leaves dough that is runnier than conventional bread dough.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar.

Do not add more flour than the recipe calls for. GF products need to be moist so that they do not turn out gritty. To knead GF bread simply set your heavy-duty mixer on high and mix well. The dough should be about the consistency of thick cake mix.