Gluten-Free Meyer Lemon Poppy Seed Bread Recipe (2024)

FAQs

What is the trick to making good gluten-free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.

Apple Cider Vinegar – Superpower your Gluten-Free Kitchen! Apple cider vinegar is often used in baking, but why? It is a great leavening agent, but it also has powerful flavour enhancing properties. I find it adds the perfect amount of depth of flavour, and helps activate baking soda creating a lovely airy texture.

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.

Buckwheat flour has a rich, earthy flavour that works well in quick breads and yeast bread. It does, however, have a crumbly texture so you might want to combine it with other gluten free flours – brown rice flour works well.

Your bread will not rise if your yeast or baking powder has expired. A dense loaf could also be the result of not measuring your ingredients accurately. Weight measurements are best (I have to update my recipes). Otherwise scoop the flour into your measuring cup and level without shaking or packing the flour down.

Simply take 50 ml of the liquid in the recipe (milk/water), heat to lukewarm and pour into a small container, sprinkle the dry yeast on top, then the sugar, put it aside and wait for around 10 to 15 minutes. The yeast will activate. Then carry on with the rest of the recipe.

Ezekiel bread is not consistent with a keto diet. Although Ezekiel bread is technically flourless, it is not a gluten-free product. Those with celiac disease or gluten intolerance shouldn't eat it.

There are a few common reasons why your gluten-free bread may be turning out dense: Insufficient Leavening: Yeast or baking powder creates air pockets in the dough, allowing it to rise and become light. If you don't use enough leavening agents, your bread will not have enough gas bubbles to create that airy texture.

What is the best temperature to bake gluten-free bread? ›

Once preheated, bake at 425 F (218 C) for 45 minutes, then turn the oven down to 375 F (190 C) for 30 minutes. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely before cutting into it.

Without xanthan gum in a gluten-free bread or cake recipe for instance, the dough or batter would be dry and crumbly and would not rise, despite the presence of a leavening agent.

Lemon juice

Some acidic fruit juices also make a good baking replacement for apple cider vinegar. This is because the acid helps your recipes to rise. However, you will need to adjust how much you use based on the acidity of the juice. Lemon juice has a pH between 2 and 3, which is more or less the same as ACV.

The contributing factors to make this type of hole (cavern) are the production of steam, the elasticity of Bakers' Magic Gluten free flour and the ability of the dough to trap gasses.

They are rich in fiber

Since it is impossible to make gluten-free bread from commercially bleached wheat that is of low quality, other ingredients should be used to give the same texture and flavour. Therefore, ingredients like whole rice flour, xanthan gum and flaxseed are usually used in making gluten-free bread.

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.

When making gluten-free breads, flatbreads, etc., Psyllium husk acts similarly to the way gluten would act in traditional wheat bread. It provides the binding properties and elasticity that helps the dough become workable. It gives the structure and support for the bread to rise, as well.