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Archive for June, 2015

Great Tip for Baking Gluten-Free Bread

Tuesday, June 23rd, 2015

Since we all have jobs, time is a precious commodity so here is a great Tip that will save you time and energy when baking GF bread and rolls found in “Comfort Cooking Without Grains and Refined Sugars.”

DAY ONE

Mix dough following the recipe in the cookbook.  Wrap dough in plastic wrap and chill overnight.

(I’ve found that mixing the dough the night before and then baking it on the following night is very convenient.)

DAY TWO

Prepare baking pan.  Remove dough from refrigerator—chilling makes it easy to handle the dough. Unwrap dough; shape it to fit *pan or shape rolls as your specific recipe directs.  Bake.

*This Tip replaces steps 3 or 4 for shaping dough in the original bread recipe.

Gluten free breads should cool 20 minutes before removing from the pan.  Once out of the pan, they can be eaten immediately or frozen to preserve them.  Most gluten free bread, rolls  and muffins taste better if they have been warmed or toasted before eating.