Found a simple way to fix dense gluten-free bread that changed my results

I've been baking gluten free for about two years now, trying to get a loaf that doesn't come out like a brick. Last month I was making a batch of sandwich bread and forgot to add the xanthan gum before mixing. I realized my mistake after the dough was already in the bowl sticky and wet. On a whim I let it sit for 20 minutes before baking instead of the usual 10 minute rest. That little extra time let the rice flour and tapioca starch really hydrate and relax. The loaf came out lighter and less crumbly than any batch I'd made before. Now I let every gluten free dough rest for at least 30 minutes before shaping and baking. Has anyone else tried a longer rest period for gluten free dough or found another trick that helps with texture?

2 comments

2 Comments

cameron77027d ago

Did you experiment with different hydration levels after that longer rest, or keep the same liquid ratio? I've heard some bakers say that extra time lets the flours absorb more moisture so you can actually bump up the water a bit without getting a goopy mess. Curious if you noticed the dough behaving differently with the extended rest or if it was just the baking time that mattered.

riverwhite27d ago

Honestly, I think people blow the whole hydration thing way out of proportion. You're talking about bumping up the water a little bit and acting like it's some kind of science experiment, but it's just bread at the end of the day. I've done the longer rest with the same ratio and the dough felt fine, not really different enough to write home about. It's probably one of those things where you can obsess for weeks over 2 percent water or just throw it together and it turns out good either way. Unless you're entering a contest or something, I'd say don't sweat the details so much.