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I make gluten free bread in a bread maker, however I can never get it to rise as much as 'regular' bread and is usually a little heavy. What techniques/recipes/substitutions can I try to get my gluten free bread to rise more?

I currently use a recipe that is similar to this one here, but with a bit of tapioca starch instead of buckwheat flour.

Clinton
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  • FYI buckwheat flour is gluten free so you dont need to replace its use. Buck wheat confusingly is not actually a wheat. – Toby Allen Jul 18 '10 at 07:36
  • @Toby Thanks for the tip, however I add tapioca starch for flavor. The gluten free flours appear to taste as though they have less starch than wheat based varieties. – Clinton Jul 18 '10 at 08:11

3 Answers3

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Baking soda comes to mind. Irish soda bread can be gluten-free, and uses baking soda for its rising action. The crumb is fairly loose though, did you want something that would hold together better?

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You need something to make the batter a little more sticky so that bubbles from yeast or baking soda stay trapped as the bread bakes.

I generally use a little bit of xantham gum and a couple of tablespoons of arrowroot flour.

To make sure they're fully hydrated (for optimal sliminess) let the wet batter sit for a couple of minutes before adding baking soda. A little lemon juice or vinegar in the wet ingredients will help too.

Eric Goodwin
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  • +1, I use apple cider vinegar in my baked goods and it really does help, especially with muffins and cupcakes. –  Sep 08 '10 at 11:43
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I have had problems using bread makers myself, and therefor don't use them anymore. I have added my best tip for gluten free yeast baking in the thread Gluten free cooking. At least this works fine for me, and my girlfriend actually envy me for my nice bread, which tastes and looks better then the ones she buy in the store.

Community
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martiert
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