Hey everyone, does anyone know how to make gluten free bread that might be as soft and fluffy as that previously posted Japanese milk bread appears to be?
Hey everyone, does anyone know how to make gluten free bread that might be as soft and fluffy as that previously posted Japanese milk bread appears to be?
Stay away from rice flour and starch heavy GF breads, as they will be drier and go stale quickly.
GF alternative flours tend to have higher hydration requirements than wheat and it seems few GF bread manufacturers have a clue about this. PhD inorganic chemist and cookbook author Katerina Cermelj has a lot to say about that in her book ‘Baked to Perfection.’
There are decent recipes out there, especially ones that include psyllium, which makes it possible to make a gel that can give better texture and hold moisture.
Lol, I appreciate the scientific reference. I had noticed psyllium in a couple of odd gf breads here and there, I’ll look into it a bit more. Thanks!