Understanding the importance of each ingredient in our recipes can help us produce superior baked goods.
The success of a gluten-free bread depends on these essential baking elements:
- the correct ratio of salt, yeast, and sugar to flour
- the correct ratio of binder to liquid and flours
- accurate measurements, including temperature
and the most important thing is:
- a substantial amount of acid in the mix.
Its about the ratios of salt and sugar to yeast and the role of acid in bread making.
Yeast likes an acidic environment. Although the fermentation process naturally creates an acidic environment, slightly increasing the dough's acidity by adding a small amount of vinegar to the liquids, will stimulate the yeast making the it more active and will greatly increase the rise of gluten free bread. Be careful not to add too much vinegar as an over acidic environment can inhibit the yeast.
Acid gives the yeast a real boost and makes the dough springier and elastic. The acid not only gives bread more volume but it also acts as a dough conditioner to give the bread a sturdy yet flexible structure and improves the texture of the final baked good as well as a better crust.
Using a dash of vinegar will predominantly cause a higher rise in your gluten free bread!
Adding 4 teaspoons of vinegar to every 450 grams of flour makes the bread rise faster and gives the bread some of the characteristics of sourdough. Usually recipes will call for apple cider vinegar because of special enzymes this vinegar has, but any vinegar will do, to add the acidity needed for the extra lift.
All vinegars should be stored tightly closed in a cool, dark place. They will last for about a year after opening; after that time, the flavors will diminish. Purchase expensive vinegars in very small quantities and be sure to use them within one year.