Essential Ingredients for Perfect Soft Bread
Best Gluten-Free Flour Blends
The flour mix is the cornerstone of gluten-free baking. Choose a mix with quality flours like rice, tapioca, and almond. These flours give structure and make the bread soft and tender.
The Role of Moisture and Fats
Keeping the bread moist is key to its softness. The ideal dough is neither too moist nor too dry. Adding healthy fats like olive or avocado oil makes the bread tender and keeps it fresh longer.
With the right gluten-free flours, binding agents, and moisture, you can make soft, tasty gluten-free bread. It will be equally delicious as bread made with wheat.
Ingredients :
6- Tablespoons vegetable oil
1- Teaspoon vinegar 7 or 9%
2- Tablespoons sugar
500 gr of gluten-free flour (I have universal garnets)
2- Teaspoons fast acting yeast
400 ml -Water
1- Tsp – salt
Method :
Combine the egg whites, 3 tbsp. vegetable oil, vinegar, sugar and a pinch of salt – beat with a whisk until a slight foam forms (so that bubbles appear on the surface)
Mix flour and yeast separately
Add 400 ml of water. Using a spatula, mix all the ingredients until the lumps go away
Add the remaining vegetable oil and stir
Divide the dough into two parts and put them into two loaf pans. Leave to rise for 1 hour in a warm place, under cling film greased with vegetable oil (to make it easier to remove it from the risen dough)
The dough should rise twice as much (make sure that the dough does not rise above the edges of the pan, or better yet, does not reach them by 1 cm; it will rise even more in the oven when it flows out)
Bake for 1 hour 20 minutes at 170 C.
Let cool completely! It is delicious and hot, but does not cut at all