Mixing gluten-free dough to create moist, tasty baked goods is an art. It’s perfected over time — no one gets a gluten-free baking project perfect on the first try
When you or someone you love has celiac disease or a gluten sensitivity, it’s wonderful when you can still create the delicious baked goods everyone loves, only with a gluten-free twist.
Follow the six tips below when you’re mixing gluten-free dough to help develop your skills for baking wheatless products.
1. Increase Amount of Leavening Ingredients
When you’re converting a recipe to your own personal gluten-free version, you can’t always just switch the type of flour you use and expect it to come out the same. Sometimes you have to adjust the other ingredients as well.
Two of these ingredients are baking soda and baking powder — the leavening agents. Many experts recommend increasing the amount in each recipe by 25 percent.
2. Don’t Use Just One Type of Flour
Because there are so many different types of gluten-free flours, you can end up with many different tastes. To create baked goods that aren’t predominantly of one flavor, it’s best to mix multiple types of gluten-free flour evenly. For example, you could mix one part brown rice flour, one part almond flour and one part amaranth.
3. Beware of Oats
Think twice before adding oats to your gluten-free dry mix. While oats are inherently gluten-free, many brands are processed in facilities that also process wheat. If the package does not say “certified gluten-free,” cross-contamination could affect your final product.
4. Combine All Dry Ingredients Thoroughly
Since different types of flours have different colors, make sure you evenly mix all the dry ingredients until they blend into one color. You can use a wire whisk for even distribution.
5. Mix the Additives in Before the Wet Ingredients
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. If you’re using additives, mix them thoroughly with the dry ingredients before adding the wet.
6. You Can Mix the Dough Longer
Mixing gluten-free dough doesn’t come with the same stress as regular dough. Since there is no gluten, you don’t run the risk of overdeveloping the dough. In fact, with gluten-free baking, longer mixing times are preferred. This gives the flour time to absorb water. Creating a fluffy dough leads to an airier final product.
Find Your Mixer
Dough Tech carries a selection of professional dough mixers that help you expertly create the gluten-free products your loved ones and customers are demanding. Mixing gluten-free dough doesn’t have to be complex, especially not if you have a quality mixer in your kitchen. Contact us today to find out more.
FAQs
Use a combination of gluten-free flours and mix together thoroughly before adding to other ingredients. Add dry milk solids or cottage cheese into recipe. Use evaporated milk in place of regular milk. Add extra egg or egg white if product is too crumbly.
How to use gluten-free mixing method? ›
Use a combination of gluten-free flours and mix together thoroughly before adding to other ingredients. Add dry milk solids or cottage cheese into recipe. Use evaporated milk in place of regular milk. Add extra egg or egg white if product is too crumbly.
What is the trick to baking with gluten-free flour? ›
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
Can you over mix gluten-free dough? ›
While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer. If you're worried this will turn your muffins and cakes rubbery, have no fear. Gluten-free recipes need to have more structure.
What helps gluten free dough rise? ›
Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.
How to make gluten free dough more stretchy? ›
Psyllium husk is the crucial ingredient in gluten free bread baking. It acts as a binder, and it gives gluten free bread dough the elasticity, flexibility and extensibility it needs so you can actually knead and shape it without any problems.
How to make gluten-free dough not crumbly? ›
Mix the Additives in Before the Wet Ingredients
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. If you're using additives, mix them thoroughly with the dry ingredients before adding the wet.
How to make gluten-free dough taste better? ›
Add some almond flour: Using a small amount of almond flour in your baking can enhance the taste and texture dramatically. Due to the high moisture and fat content, it can also add moisture, and will help your baked goods to brown.
How do you bind gluten-free dough? ›
For extra binding (since gluten is not present) a pinch of xanthan gum can be added, depending on the recipe, though I don't find it absolutely necessary. *This blend has worked wonders for me in muffins, cakes, quick breads, cornbread, waffles, gluten-free crêpes, and more.
What does cream of tartar do in gluten free bread? ›
2. Promoting Better Rise. Achieving a good rise is essential for light and airy bread. Cream of tartar acts as a natural leavening agent when combined with baking soda.
Stop the sticking.
Gluten-free baked goods can stick to baking pans more easily than regular baked goods. Using a non-stick baking spray or parchment paper to line your tins can help to prevent your baked goods from sticking. Spray or paper will also make it much easier to remove items from the pans once they're baked.
How much longer do you bake with gluten-free flour? ›
Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.
What happens if you add too much xanthan gum to gluten-free flour? ›
If not enough xanthan gum is used, your baked goods will be crumbly and lack moisture. If too much is used, the dough/batter will become overly sticky, making it hard to mix and spread.
How do you thicken gluten free dough? ›
So, if you are baking gluten-free, you need an added ingredient to do the job of the gluten. Luckily, there are a few natural choices, such as xanthan gum and guar gum. Other gluten-free thickening alternatives are gelatin and agar.
What happens when you add yeast to gluten-free flour? ›
In fact, baker's yeast reacts well with gluten-free all-purpose flour and other gluten-free flours like rice flour for baking gluten-free bread recipes and pastries. It's not so much the yeast you have to worry about when sticking to a gluten-free diet.
What is the biggest challenge of making gluten-free bread? ›
One of the challenges is that when gluten-free dough is thickened with additives like starches and gums, it becomes sticky. Some bakers dust sticky dough with flour, but that's problematic with gluten-free formulations.
What makes gluten-free bread better? ›
They are rich in fiber
Since it is impossible to make gluten-free bread from commercially bleached wheat that is of low quality, other ingredients should be used to give the same texture and flavour. Therefore, ingredients like whole rice flour, xanthan gum and flaxseed are usually used in making gluten-free bread.
Why add vinegar to gluten-free bread? ›
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.
What gluten-free flour is best for bread? ›
Buckwheat flour has a rich, earthy flavour that works well in quick breads and yeast bread. It does, however, have a crumbly texture so you might want to combine it with other gluten free flours – brown rice flour works well.
