Secrets to Baking Soft, Fluffy Gluten-Free Bread

Rise to the Occasion with Gluten-Free Bread Tips

Gluten provides the elastic network that traps gas bubbles. Without it, we need new strategies to get that loft.

Hydration is Key

Gluten-free dough should be much wetter than traditional dough—more like a thick batter. Don't be tempted to add more flour; moisture is what creates the steam for lift.

The Power of Psyllium Husk

Xanthan gum is common, but psyllium husk powder is the game changer for bread. It creates a gel-like structure that allows the dough to be kneaded and shaped, providing that chewy, bread-like texture.

Longer Proofing

Give your yeast time and warmth. GF flours don't offer food for yeast as readily as wheat, so a warm, humid rising environment is crucial.