Notes to Help You Succeed as a Gluten-Free Baker–Easy Bread
In your heart you know that baking gluten-free is going to be just a little different. But you also know it is a skill you need to master to live the best possible gluten-free life. Here are a few notes or tips that should help along the way. And remember to have fun!
Gluten-Free flour should always be weighed for recipes to work. Why? The gluten-free flour is a mix of several flours and each has a different texture and different weight. Baking Free Gluten-Free all purpose flour should always be weighed (not scooped) and one cup should equal 124 grams. Using grams for the weight makes it easy to calculate parts of a cup also as it divides by 4 easily. One cup=124 g, 3/4 cup = 93 g, 1/2 cup = 62 g, 1/4 cup = 31 g.
Buy yourself a kitchen scale dedicated to gluten-free baking. There are lots of styles but you don’t need a fancy one. You can find several styles at a kitchen supply department and they are very reasonable–usually under $25 each. Pick one that you feel comfortable with and will fit your kitchen.
Next tip is always use the correct pan for the recipe. Since you are baking gluten-free you should have these dedicated to prevent cross-contamination. So review your recipes and invest in the right size bread pans. A recipe meant for a bread pan 8″X4″ will be very disappointing in a larger pan! And check into specialty pans for things you and your family will enjoy. I have two donut pans so I can bake 12 donuts at a time. This was a surprise as we didn’t like cake donuts until I started baking gluten-free.
Many gluten-free people also have other dietary needs, such as, also being dairy-free. Be flexible with my recipes. I have tried some of my recipes with non-dairy baking sticks or commercial egg replacers or almond milk. Please feel creative and make the necessary adaptations to fit your needs. I even discovered that you can make buttermilk using almond milk! Easy and I can make it when a recipe calls for it. So far I have been very happy with the results.
Your results will be more successful if you start using the scale for measuring your flour. Also start collecting the pans you will need to bake gluten-free. I’ve attached a copy of my Easy Bread recipe–it uses the 8″X4″ bread pan. It really is easy–the hard part is waiting for the dough to rise. But it tastes great so it’s worth it! Happy baking!
- 3 cups Baking Free Gluten-Free all purpose flour (1 cup weighs 124 g ( 3 cups weights 372g))
- ¼ cup sugar
- 1 teaspoon Xanthan gum
- ½ teaspoon baking soda
- 2¼ teaspoons active dry yeast (1 envelope)
- 1 cup warm milk (about 110 degrees F)
- 1 teaspoon salt
- ¼ cup butter, dairy or non-dairy margarine or shortening (melted & cooled to room temperature)
- 2 eggs
- Combine warm milk, sugar and yeast in bowl, set aside for about 10 minutes.
- Combine flour, sugar, Xanthan gum and salt in large stand mixer bowl.
- With mixer on low, gradually add yeast mixture to flour until it combines.
- Add butter and eggs. Beat until well mixed, scraping bowl occasionally.
- Increase speed and beat for about 3 minutes until batter is very smooth.
- Grease 8" X 4" loaf pan. With spoon, stir dough slightly and pour into prepared pan, leveling top.
- Loosely cover with greased plastic wrap and kitchen towel. Let dough rise in a warm place for 45-60 minutes, or until at top edge of pan.
- Heat oven to 350 degrees F.
- Remove plastic covering and towel. Bake 42-50 minutes or until top is golden brown.
- Remove from pan and let cool completely on baking rack.