How does a gluten-free bread machine work?


Quick Answer

Bread-making machines designed for gluten-free bread let the dough rise once instead of twice, and they mix the ingredients thoroughly and knead the dough less than is done for bread containing gluten. Gluten-free dough needs more thorough mixing than gluten dough, which is thicker and more elastic.

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Full Answer

Gluten bread gets tougher and more elastic with kneading. Because of this, gluten bread machines let the dough rise twice, then knead the dough again. Gluten-free dough does not need to rise twice and it doesn't respond well to over-kneading. If gluten-free bread rises too much, it may collapse after baking.

Features to look for in a gluten-free bread machine include a gluten-free setting, a pause feature to allow the baker to remove a paddle after the mixing phase, and a bake-only mode. This feature allows bakers to stop the kneading and bake the gluten-free bread, avoiding the risk of the over-kneading. A rapid-bake mode is suitable for gluten-free bread because it reduces the rise time needed. Double paddles are also suitable for gluten-free bread machines because they ensure the ingredients are mixed thoroughly.

Gluten is a protein found in many grains used to make bread, especially wheat. It binds the ingredients and gives the dough its stretchy quality.

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