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TGNG2G's avatar

On tips for a good gluten free bread, the key is to not do anything to it after it rises. Don't punch it down (that's to elasticize the gluten, but it doesn't have any). I like to rise my own in the oven, so I don't have to even move it after rising.

I have a really good egg-free base recipe (I have to see if I can find it online so I can share the link) and I use the following resource to mix and match my flours- https://glutenfreeandmore.com/substitutions (you can google about whether to substitute 1:1 or at a different ratio or it's often listed on the back on the Bob's Redmill packages). The flour mixes at the end of that page were also very helpful.

Keep in mind that unlike wheat, gluten free flours in the US are not enriched, so make sure you are getting your B vitamins some other way. Mixing and matching flours can help with getting in a bit more vitamins than sticking with just rice and corn based flours and starches.

I use Psyllium Husk Powder instead of Xanthan gum, that make such a difference for us.

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