[How to make fluffy gluten-free bread] My tips for achieving a very fluffy and tender crumb

Sponginess.

This is one of the first qualities that comes to mind when we think about what a delicious bread that we love should have.

But it’s very difficult to get it in gluten-free bread, right?

Well, what happens is that this is one of the main functions of gluten in bread, to make the dough rise and become spongy, so when you do without it, the bread loses sponginess.

But don’t worry because in this article I’m going to tell you how to make fluffy gluten-free bread. 

I will explain to you which ingredients and techniques will help you achieve a crumb as spongy and tender as that of traditional bread (even better).

I’m sure you’ll find these tips very useful, so keep reading and take note of everything.

However, if you are interested in continuing to learn more about how to make your own gluten-free breads, easily, quickly, and VERY DELICIOUSLY, I would like to invite you to the free workshop that I have organized on November 2 at 7:00 p.m. and November 3 at 11:00 a.m.

And now, let’s get started!

👉 How to make fluffy gluten-free bread: Don’t forget to use a binder (my favorite is psyllium) . 

If you try to make gluten-free bread by just mixing gluten-free flour, water, yeast, and salt, it won’t work.

You need a binder that replaces gluten and does its job: creating a dough that is sticky, juicy, and voluminous, i.e. fluffy.

It prevents the bread from becoming rock-hard, dry, or brittle.

You can find many binders on the market (xanthan gum, guar gum, etc.), but my favorite is psyllium, which, in addition to having an effect that I love in bread, is natural and super healthy, does not contain chemical compounds and has many properties for the body.

 

I recommend that you buy it in powder form to make gluten-free breads, because it works better than in flakes (with the shell intact)..

👉 Starch also improves the fluffiness of the crumb, but be careful not to use too much.

Normally, gluten-free breads that you can buy in any supermarket contain a large amount of starch.

It is used to give bread a spongy crumb and a thinner, crispier crust. It also makes the bread have more volume.

This is a problem because starch separated from the rest of the cereal grain, which is how you find it in gluten-free breads, has the same effect as sugar on the body and very little nutritional value. 

That’s why I always recommend bread made with 100% whole grain flour and no starch because they have a higher nutritional value and are healthier.

Yes, of course, it will be, because in whole wheat flour itself, you already find the starch present in the entire grain and that is more than enough.

For example, the bread in the photo above contains no starch, only whole-grain flour, and has a fluffy, tender crumb.

And although it is indeed a little denser, it is just as delicious.

Now, if you miss a bread that is as similar as possible to a gluten bread, more spongy, you can use starch, I use it sometimes, but in a small percentage.

What would be the maximum amount that I recommend using so that your breads remain healthy and do not lose nutritional quality? A maximum of 15%. 

 

The bread in the photo above has that amount of starch and if you compare it to the previous one, you can see that the crumb is less dense.

I always compare this to the chocolate law , which says that although the ideal is to eat chocolate with 100% cocoa, it is not suitable for everyone because it is not sweet at all. So we allow ourselves to eat 85% cocoa, which only contains 15% sugar and the same goes for starch in bread.

Oh! I almost forgot! Another key thing if you’re going to use starch is to choose the healthiest ones. My favorites are cassava, tapioca, potato and arrowroot. On the other hand, you should avoid corn starch, which is the most commonly used and the one with the worst nutritional quality.

👉  How to make fluffy gluten-free bread: add rice and buckwheat flour

Another key to making fluffy gluten-free bread is the type of flour you are going to use.

Both give fluffiness and volume to pieces of bread, although they have nuances that differentiate them from each other,

Buckwheat is my favorite, the most breadable, although it has a very strong flavour and some people are not used to it. I love it now, but the first time I tried it I didn’t like it.

No problem, in order not to do without it, the solution is to mix it with other ingredients and other flour.

For example, you can mix it with brown rice flour, which, as I said before, also adds fluffiness and has a fairly neutral flavor. Also, this flour cannot be the predominant ingredient in bread because it would make it too moist. 

So for me, the ideal is to combine before, using a higher percentage of buckwheat.

👉 The more water you add, the more fluffiness and volume your bread will have.

We have reached a very important part.

When it comes to bread, for me the secret is not in the dough, it’s in the water. I always joke about this, but it’s true.

Gluten-free breads need much more moisture than bread with gluten. And the more water there is, the more volume the bread will have, the more holes the crumb will have, and therefore, the fluffier it will be. 

I think the idea is to take the water to the limit.

In fact, gluten-free bread dough should be sticky, this is the correct texture (as you will see in the photo below), which is why they are not kneaded.

 

👉 Don’t forget to use steam when baking your gluten-free bread if you want it to be fluffy.

The last key to making your gluten-free breads fluffy and tender is to use steam when baking. 

If water vapor is not generated during this process, the dough dries out in the oven and cannot rise, it breaks because it does not have enough moisture.

In addition, this technique also gives the bread a beautiful golden color.

 

👉 What did you think of this article? Do you already know how to make fluffy gluten-free bread?

If you’ve made it this far and read all the tips, you already know how to make fluffy gluten-free bread.

From now on, the crumb of your bread will be much more similar to that of the traditional gluten bread that you miss so much.

They will be much more tender and voluminous.

And if you want to continue learning more about how to make your gluten-free bread easily and quickly, you already know that you can come to the FREE workshop that I have organized on November 2 and 3, reserving your place by clicking on this link.

I will show you my method to make gluten-free pieces of bread as delicious as usual, using 100% healthy ingredients that will make you feel great.

So I hope to see you at the workshop because I’m sure it will help you a lot ❤️.

Eating gluten-free doesn’t mean giving up delicious bread!