| The secret of excellent gluten free bread dough is | | | | of the dough mixing cycle. |
| the subtle balance of carefully blended ingredients. | | | | - If the bread batter is too firm, the texture upon |
| Together the ingredients need to impersonate | | | | completing baking will likely be crumpet-like (not |
| gluten. An authentic bread also needs to be 'yeast | | | | desirable). |
| based' which helps give bread its' "bready flavour | | | | - Generally, the longer the tin you plan to bake in, |
| and feel" which of course differs to that of cakes. | | | | the more water is required to achieve the |
| Many gluten-free breads end up failing in delivering | | | | perfect gluten free bread consistency. |
| exactly this. | | | | - Upon the loaf finishing baking you should allow |
| In order to achieve success with your gluten free | | | | the bread to cool for half an hour (minimum) |
| bread the following are some handy tips to | | | | before slicing. |
| consider. | | | | - The tops of your gluten free bread loaves |
| Tips for perfect Gluten Free Bread | | | | generally appear white across the top surface. |
| - It is advisable to use electronic digital scales | | | | This is quite normal and the top is very much an |
| when measuring ingredients to help prevent | | | | edible part of the loaf. |
| inaccurate measuring as this can greatly affect | | | | - Electric knives make slicing gluten free bread |
| your final results. | | | | much easier. |
| - In order to achieve the best possible rise your | | | | - A successful gluten free bread should rise well |
| bread mix should resembles a medium | | | | above tin height and be soft and light. |
| consistency pancake batter during the final parts | | | | |