1. Invest in a digital kitchen scale
It’s worth investing in a small digital kitchen scale. Your bread will turn out better the more accurately you can follow the recipe.
2. Gluten Free doughs won't rise as much
Gluten-free dough will only rise about 20-30 per cent compared to wheat-based bread dough.
3. Give it time to rise
You’ll want to let your gluten-free dough rise for two hours. You can help it rise by covering the bowl with plastic wrap.
4. Don’t knead
Most gluten-free bread dough is not as compact as wheat-based dough so you need to handle the dough gently.
5. Use oil or water when making buns or loafs
The dough is generally stickier than traditional dough. Try greasing your hands with oil or water to make it easier to handle and shape your bread.
6. Bake the bread longer
Gluten-free bread takes longer to bake in the oven. If the crust starts to burn, cover it with foil.
7. Let the bread cool before cutting
Your bread will continue to bake even after you take it out of the oven. Let it cool completely before you cut it.
8. Keep it in the fridge
To store your home made bread, put in an airtight container and store it in the fridge. Alternatively, freeze it for toast.
Don’t be disheartened if you fail. After a few attempts, you will get the hang of it and will have nutritious homemade bread. Your family will love you for it.
These tips and guidelines are supplied courtesy of Oscar Målevik and Pernilla Gunnarsson. Oscar Målevik is a professional baker and the author of Friendly Bread. Pernilla Gunnarsson has published multiple books on how to cook and bake gluten-free.
http://www.glutenfrikost.se/glutenfria-baktips-fran-oscar-malevik-2/
https://nillaskitchen.com/2016/10/04/lyckas-med-glutenfri-bakning-1-basta-tipsen/
