Are you looking for a gluten-free bread mix? In recent years grain-free and gluten-free diets have been trending for various reasons. There are various reasons why some people want to avoid gluten in grains like wheat, barley, and rye. Some of the reasons are a low-carb diet, health conditions, and because of “lectin” proteins. Regardless of a person’s reason for going gluten-free, there are now many alternatives in terms of flour including coconut, almond, and buckwheat. These ingredients can provide similar results without wheat and other gluten grains.
There are various issues to take up when doing no-gluten baking. These involve ones related to ingredient weighing, baking temperatures, and air bubbles. These are issues that you also have to deal with when making gluten bread. However, you’ll have to tweak some things when doing gluten-free baking. So it’s important to know what changes to the mixing and baking process. This will help to produce the best results whether you’re making low-carb Cloud Bread or other options. It’s all about knowing what changes to make to get the best results. The good news is there are many helpful resources to help you out.
What Exactly Is Gluten?
This is a big question to take up if you’re considering gluten-free mixes for bread. Traditionally bread is made with grains like wheat and barley. These have “gluten, “which is a 2-protein substance found in certain grains.
In some cases, people don’t eat gluten for ideological reasons. For example, all grains are swapped out for people on the Paleo Diet. That’s because the diet doesn’t allow foods that became popular after the birth of agriculture. That includes grains like wheat, barley, and rye.
However, other people have to avoid gluten for other reasons. For example, in some cases, people have a food allergy to wheat and/or gluten. In those cases, it could cause unwanted health issues like digestion problems if they consume gluten. That’s a situation they’ll certainly want to avoid.
Other people have serious immune system diseases like celiac disease. This is another key reason to avoid gluten. If you have such conditions then eating foods with gluten could cause very serious side-effects and they could be quite dangerous. So it’s better for people with such conditions to avoid gluten.
In recent years Keto and Atkins are among the popular low-carb diets available. Many people are following these diets. They require people to consume low-carb foods. For this reason, they’re not allowed to eat any grains, since they’re all high-carb. That includes all gluten grains.
There’s some debate about whether or not gluten is unhealthy or not. However, if you have a condition that can trigger side-effects then you should consider avoiding the stuff.
The good news is there are now many products on the market that include gluten-free flours. This includes several bread mixes. It allows you to make your favorite bread without wheat flour, for example. You can get similar results as wheat flour and avoid a lot of possible issues.
Gluten-Free Bread Mix: Ways To Baking It Right
1. Make sure to bake by weight
It’s important to take this step instead of baking by volume. The reason is that this can be the difference between good and bad bread. It’s highly recommended that you invest in a decent scale. This gives you the ability to measure accurately when using a gluten-free bread mix.
Make sure to avoid checking if measuring cups you own match up in terms of volume versus weight measurements. The reason is there are a lot of factors when dealing with different measuring tools including cups/spoons. This could result in a mistake that could ruin the whole bread batch.
2. Add gluten substitutes
Keep in mind that gluten is a binder, so you’ll want to add a gluten substitute when making bread with the stuff. One option is xanthan gum. Gluten normally works by helping the bread bake surrounding any air pockets. It’s important to add a substitute ingredient that will “hold” rising bread.
3. Mix the dough thoroughly
When mixing the dough using a gluten-free bread mix, make sure that you combine the dough completely. There are various methods but a stand mixer is easily the best option. If you don’t own one you can do hand mixing. Besides having tasty bread to eat you’ll also get in a good workout.
4. Don’t use substitutions
It’s important to avoid using any substitutions and especially if it’s your first time using a gluten-free bread mix. In that situation, it’s especially critical to make sure you follow the recipe to a tee.
5. Don’t make double batches
This is a common practice when making baked goods. If you’re making a standard wheat flour bread then this is more practical. However, it could be a problem when making gluten-free bread. When making a better-style bread you should avoid doubling the recipe.
Best Substitutes for Gluten Flours
This is a good option for options like Cloud Bread, which has a light texture. Coconut flour not only is non-gluten but also low-carb. It’s been trending in recent years along with almond flour for low-carb baking. Coconut flour is produced from the fruit’s meat, which is high in healthy fats. That includes an omega-3 fatty acid called MCT. If you’re making a heartier bread then almond flour is a better option.
Quinoa has been trending as a superfood in recent years, but it’s been a staple food in the Americas for thousands of years. It’s also a “complete protein” like soybeans. Quinoa is often called the healthiest grain on Earth. This is a good non-gluten option if you’re vegan/vegetarian in particular since it’s a high-protein food.
This option has some pros and cons. One of the main benefits is as its name suggests you won’t have to do any mixing/matching of different flours. However, this flour works better with certain recipes than others. That includes quick bread but not regular bread/rolls.
Coconut and almond flours are some of the go-to options for low-carb baking. While coconut flour is ideal for a lighter bread, almond flour is better for heartier ones. If you want more texture/fiber then go with “almond meal.” This is flour made with ground-up almonds and their skins.
Almonds are high in various nutrients. They include protein, healthy fat, vitamins/minerals, and fiber. The fiber content is high, which makes the net carbs low.
This is ironically not wheat. They’re in two different plant families. This gives buckwheat a thumbs-up if you’re looking for a gluten flour substitute. It’s super-healthy and provides many benefits starting with the nutty flavor. Studies show that it might provide various benefits like lower blood pressure as a gluten-free bread mix.