Hints and tips for successful glutenfree baking!

Glutenfree baking may sound complicated, but in fact, baking your own glutenfree bread can actually be a piece of cake, as long as you slightly re-think the process of bread-making.

If you are  celiac and a lover of things bready, you can be sure that the bread you’ll make at home will be much tastier and more nutritious than any of the store-bought alternatives, whether wheat-based or not.

Glutenfree dough looks more like a fluffy and thick cake batter…

Oftentimes glutenfree bread recipes come with long lists of ingredients and exotic things like guar and xanthan gum, and psyllium seed husks. I do not personally like the gums too much.

Psyllium husk acts as a binder and gives a nice fluffy texture,  but I have come to realise that baking bread without it works just as fine. Most of the time I use broken flaxseed and I recently baked a bread where I added two teaspoons of chia seeds to the batter. That said, you should by all means try them out and see how they work for you! 

A carrot bread scented with cardamome and a round bread with dates, carob syrup and dark chocolate chips.

Here comes a list of hints and tips that may help making your glutenfree baking experience both enjoyable  and successful! 

  1. Do not be deterred by the long list of -sometimes exotic- ingredients; actually you can stick to one kind of flour; buckwheat, which technically  is not a cereal grain, is an excellent base; it contains high quality protein  comprising all eight essential amino acids. Bingo for the vegetarians out there…!  I often combine buckwheat with smaller amounts of chickpea, durra, teff and corn flour; more in the recipes to come. 
  2. Glutenfree bread dough is fluffy, moist and a bit sticky, very similar to a thick cake batter. 
  3. You do not need to get your fingers dirty! Instead of kneeding, you’ll just mix the dough with a hand mixer until even and smooth. Manual power works just as well.
  4. Soak nuts, fruits and whole grains  before using them for baking. They will absorb less moisture from your bread that way. 
  5. The baking liquid can be warm or cold.
  6. Allow the dough to rise for a couple of hours; it will probably not double in size, but do not worry!
  7. You can fill the bread form almost up to the brim, but be careful with the overspill – the bread will rise some more while baking.
  8. Once the bread is out of the oven, place it on a wooden surface, or on a rack and let it cool a bit before you flip it upside down to remove the form; carefully turn it around, cover it with a tea towel and place a plastic bag on top of it to keep it soft and moist.
  9. Preferably slice the bread the day after to make sure it has set.   
  10. I usually place the entire bread in a plastic bag that I keep in the fridge where the bread can stay soft for a couple of weeks. You can also slice it and store it in the freezer.   

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