Mixing gluten-free dough to create moist, tasty baked goods is an art. It’s perfected over time — no one gets a gluten-free baking project perfect on the first try
When you or someone you love has celiac disease or a gluten sensitivity, it’s wonderful when you can still create the delicious baked goods everyone loves, only with a gluten-free twist.
Follow the six tips below when you’re mixing gluten-free dough to help develop your skills for baking wheatless products.
1. Increase Amount of Leavening Ingredients
When you’re converting a recipe to your own personal gluten-free version, you can’t always just switch the type of flour you use and expect it to come out the same. Sometimes you have to adjust the other ingredients as well.
Two of these ingredients are baking soda and baking powder — the leavening agents. Many experts recommend increasing the amount in each recipe by 25 percent.
2. Don’t Use Just One Type of Flour
Because there are so many different types of gluten-free flours, you can end up with many different tastes. To create baked goods that aren’t predominantly of one flavor, it’s best to mix multiple types of gluten-free flour evenly. For example, you could mix one part brown rice flour, one part almond flour and one part amaranth.
3. Beware of Oats
Think twice before adding oats to your gluten-free dry mix. While oats are inherently gluten-free, many brands are processed in facilities that also process wheat. If the package does not say “certified gluten-free,” cross-contamination could affect your final product.
4. Combine All Dry Ingredients Thoroughly
Since different types of flours have different colors, make sure you evenly mix all the dry ingredients until they blend into one color. You can use a wire whisk for even distribution.
5. Mix the Additives in Before the Wet Ingredients
The gluten in traditional flour is what gives dough its stickiness. Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar. If you’re using additives, mix them thoroughly with the dry ingredients before adding the wet.
6. You Can Mix the Dough Longer
Mixing gluten-free dough doesn’t come with the same stress as regular dough. Since there is no gluten, you don’t run the risk of overdeveloping the dough. In fact, with gluten-free baking, longer mixing times are preferred. This gives the flour time to absorb water. Creating a fluffy dough leads to an airier final product.
Find Your Mixer
Dough Tech carries a selection of professional dough mixers that help you expertly create the gluten-free products your loved ones and customers are demanding. Mixing gluten-free dough doesn’t have to be complex, especially not if you have a quality mixer in your kitchen. Contact us today to find out more.
FAQs
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
What is the trick to baking with gluten free flour? ›
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
What are the four critical steps of dough mixing? ›
Hydrate dry ingredients. hom*ogenize the dough by evenly distributing all the ingredients. Knead the dough. Develop the gluten.
What is the biggest challenge of making gluten free bread? ›
One of the challenges is that when gluten-free dough is thickened with additives like starches and gums, it becomes sticky. Some bakers dust sticky dough with flour, but that's problematic with gluten-free formulations.
How to make gluten free dough more elastic? ›
Psyllium husk is the crucial ingredient in gluten free bread baking. It acts as a binder, and it gives gluten free bread dough the elasticity, flexibility and extensibility it needs so you can actually knead and shape it without any problems.
How to make gluten free dough rise? ›
An easy way to create a good environment for gluten-free bread to rise is to turn your oven to 200 F; when it reaches this temperature, turn off the oven and place a shallow baking pan partially filled with hot water on one of the shelves.
Can you over mix gluten-free dough? ›
While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer. If you're worried this will turn your muffins and cakes rubbery, have no fear. Gluten-free recipes need to have more structure.
How to get gluten-free dough to stick together? ›
To much binder can make baked good gummy. If your blend doesn't have a binder a good rule of thumb is to add ¼ teaspoon of xanthan gum for every 1 cup of gluten free flour. This changes depending on the type of recipe you're making so it's simply a guide.
Can you overbeat gluten-free flour? ›
Good news: you can't over-beat a gluten free recipe! The tough texture that results from over-beating normal recipes comes as a result of overworking the gluten. In this case, we suggest beating for several minutes to add as much air as possible.
Can I use gluten free flour blend instead of all-purpose flour? ›
This can be tricky because gluten free flours react differently in pretty much every recipe. But in general, use in place of all purpose or whole wheat flour in a 1:1 ratio. For extra binding (since there is no gluten) you can add a pinch of xanthan gum depending on the recipe, but I don't find it necessary.
Let Your Batters & Doughs Rest
We recommend covering your batters and doughs and letting them rest for at least half an hour. Note: This will also help batters become thicker and doughs to firm up.
Which mixing method is used to develop gluten? ›
(Using an electric mixer or food processor to mix and knead a dough develops gluten faster than hand mixing.) High-hydration bread and noodle doughs are typically kneaded extensively to ensure they develop a strong gluten network to achieve and maintain their desired texture and shape before and after cooking.
How to make gluten-free dough stick together? ›
More importantly, read the ingredient list on the flour blend you are using so you know if there is a binder in it. To much binder can make baked good gummy. If your blend doesn't have a binder a good rule of thumb is to add ¼ teaspoon of xanthan gum for every 1 cup of gluten free flour.
