Bread Making Tips for Success

Even with tried & true gluten-free (GF) bread recipes or mixes, & proper equipment (a batter beater (not dough hook) & heavy-duty, stand-up mixer), you need to assess & possibly modify the amount of added liquid each time you prepare the dough.  What worked one time may not work the next since liquid requirements are affected by atmospheric changes, flours, & any ingredient substitutions.  Proper raw dough texture (the guide to determine how much liquid is needed to add) & final success rely on precise amts. liquid.  GF bread dough texture is typically batter-like, yet thicker than cake batter.  When preparing the dough, hold back 1/3-½ cup of the milk/substitute/water used, & blend remaining ingredients well.  Assess the dough texture, & if needed, add one Tbsp at a time of this reserved liquid to the dough, blending well in between, until the proper texture is achieved (even if more than suggested liquid is required).   With bread machines, the time to assess &/or adjust the liquid is midway through the first “knead” cycle.   The paddle will move easily through the dough & circular lines will appear on top when the correct amt. liquid is added.