Will Gluten Free Flour Rise With Yeast?

Over the past few years, the world of gluten-free yeast baking has seen a significant transformation that has both improved and puzzled bakers. To make a loaf of bread, you no longer need to manually blend eight different flours and starches. Phew! But now, especially when baking with yeast, you must pick the appropriate gluten-free flour to use in your recipe.

Why is yeast baking without gluten more difficult? Because gluten is crucial to the construction of yeast bread.

Gluten in dough formed with normal wheat flour absorbs the carbon dioxide that yeast releases, causing the dough to rise. Without gluten, something else is required to produce the extensible yet sturdy structure needed for bread to rise, which is crucial for making a nice loaf of bread.

Do not worry! The tastiest gluten-free bread and other yeasted baked items are now easily made.

The key component? Our All-Purpose Flour without Gluten. It is especially designed to produce items like yeast, airy pizza crust, and tender sandwich bread. If you’re doing any type of gluten-free yeast baking, it’s the option to choose.

Learn why gluten-free all-purpose flour is unique and how to make the most of it when you bake using gluten-free yeast at home.

Meet Frank (again)

Frank Tegethoff may have been introduced to you in our essay on flour slicking. You may read about Frank, King Arthur’s top flour cop, in our blog post if you’re wondering what the heck flour slicking is.

Frank, a member of our innovation team, uses traditional wheat flour in our test kitchen, including all-purpose flour, bread flour, and similar products. But he also frequently works with gluten-free flour.

We consult Frank, who is an authority on all things flour, to reaffirm the truth (and dispel any myths) about our gluten-free all-purpose flour and how it functions in gluten-free yeast baking.

Why is Gluten-Free All-Purpose Flour the preferred choice for gluten-free yeast baking?

What makes our gluten-free all-purpose flour the best option for yeast baking, then? Is it because you can decide how much xanthan gum to use to any given recipe because our gluten-free all-purpose flour doesn’t include xanthan gum? (For those of you who are unfamiliar with baking without gluten, xanthan gum is a stabiliser that gives gluten-free baked goods shape.)

Frank affirms that this is a factor in why this flour is the prefered choice for yeast baking. The absence of xanthan gum in our gluten-free all-purpose flour is exactly what meticulous bakers require. This gives you more control over the finished product by allowing you to add your own xanthan gum.

According to Frank, different baked items call for different amounts of xanthan gum. Compared to muffins, cake, or cookies, bread requires a higher proportion of a stabiliser (such xanthan gum) to flour. According to Frank, the added xanthan gum gives the gluten-free yeasted dough more structure. “It must be capable of reforming following bulk fermentation.

Frank is referring to the two normal rises that bread dough experiences. In addition to making gluten-free dough slightly stretchier, the extra xanthan gum also enables it to absorb carbon dioxide bubbles during bulk fermentation (the initial rise).

The xanthan structure disintegrates once the dough is transferred to a bread pan and deflated. There might not be enough stabiliser if you use gluten-free flour that already has xanthan gum added to provide the dough strength for a second rise. You are left with bread that rises slowly and is dense.

Our gluten-free all-purpose flour is excellent for yeast baking for a variety of reasons, not the least of which is the ability to regulate the amount of xanthan gum added.

How is this flour different than other gluten-free flours, aside from having no added xanthan gum?

According to Frank, this flour was intended to be a multipurpose flour from the outset. The Innovation Team set out to develop a gluten-free flour that would enable them to produce both delicious sandwich bread and colossal layer cakes (and more).

Our gluten-free all-purpose flour is created from refined starches such white rice flour, tapioca starch, and potato starch to offer the optimum texture in all gluten-free baking. None of the grit or weight that can be present in unprocessed flours is present. The fact that these grains have a bland flavour profile is an added benefit. It is quite adaptive. According to Frank, it doesn’t overpower the tastes you intend to add. (Or even on it!)

These characteristics set these gluten-free flours apart from others on the market, many of which rely heavily on whole grains like sorghum. In general, whole grains have a richer flavour that can range from earthy to astringent. In addition to flavour, it is challenging to produce sandwich bread with unprocessed flour that has the same soft feel.

What’s the best way to use Gluten-Free All-Purpose Flour?

In conclusion, because you can regulate the amount of xanthan gum in your recipe and because the combination of refined starches offers a variety of texture options, gluten-free all-purpose flour is perfect for yeast baking.

What is the ideal application for this flour, then? Can you use it in place of wheat flour?

Any recipe that calls for gluten-free flour can be used with our gluten-free all-purpose flour. A stabiliser like xanthan gum is also called for in the majority of recipes. (If you’re searching for a place to start, our website has a number of recipes featuring this flour.)

Even if you add xanthan gum, Frank advises against trying to use Gluten-Free All-Purpose Flour as a replacement for the flour in typical recipes. According to him, the hydration of gluten-free recipes varies greatly depending on what you are baking. In addition, you frequently need more eggs and oil.

Follow Frank’s suggestion and use our gluten-free all-purpose flour only in recipes that specifically call for it, unless you want to experiment and learn by trial and error.

Are there any 1:1 replacement options for gluten-free baking?

Our gluten-free measure for measure flour can be used as a 1:1 substitution for all-purpose flour in traditional, non-yeasted recipes. It can be used to make non-yeasted recipes like cookies, cakes, muffins, and other baked goods gluten-free. The only component that has to be changed is a simple flour exchange. (It is simply incredible.)

On the other hand, gluten-free all-purpose flour is created especially for gluten-free recipes. Use Gluten-Free All-Purpose Flour in one of our gluten-free bread recipes for delicate, highly rising yeast bread. Frank adores our gluten-free dinner rolls and sandwich bread (above, right). You can rely on Frank’s advice because he has experience working with King Arthur Flour’s test kitchen crew!

Gluten-Free All-Purpose Flour for yeast baking

Don’t let the abundance of options in the gluten-free flour area overwhelm you. Any recipe that asks for gluten-free flour plus an additional stabiliser (such as xanthan gum), including yeasted breads, will work with our gluten-free all-purpose flour.

Bottom line: Use gluten-free all-purpose flour to create soft, high-rising baked goods when a recipe calls for yeast and an additional stabiliser.

Try out one of Frank’s favourite yeasted recipes, such as gluten-free sandwich bread or dinner rolls, or my personal favourite, gluten-free cinnamon rolls, using our gluten-free all-purpose flour. By giving the recipes a rating or expressing your opinions in the comments section below, you can let us know what you think.

Our blog post, How to choose which gluten-free flour to use, leads you through the decision-making process if you’re unsure which gluten-free flour to use when you’re not baking with yeast.

We appreciate Frank Tegethoff sharing his expertise and enthusiasm about our gluten-free all-purpose flour.

Can yeast be added to flour made without gluten?

Yeast is used to make the majority of gluten-free bread because it mixes well with most gluten-free flours. However, it’s crucial to keep in mind that not all baker’s yeasts are gluten-free when you’re using yeast to make your own gluten-free bread. To prevent the unfortunate occurrence of gluten in your gluten-free bread, double-check the box to make sure it is gluten-free.

While some gluten-free bread recipes call for fresh yeast, the majority utilise dry yeast. Dry yeast is the best option because it is so easily accessible—you can buy it in almost every grocery shop. Additionally, even if you don’t anticipate baking frequently, you may still keep it on hand for longer lengths of time—for example, up to 6 months if kept in the freezer or roughly 4 months in the pantry.

How can gluten-free dough be made to rise?

Turning your oven to 200 degrees Fahrenheit, turning it off after it reaches that temperature, and setting a shallow baking pan partially filled with hot water on one of the shelves are simple ways to help gluten-free bread rise. When the dough has barely risen to the top of the loaf pan, lightly cover it with a moist towel and bake for 20 to 30 minutes. The time it takes for gluten-free bread to rise is actually sped up using this technique. Just be sure to keep a close eye on the procedure to prevent your bread from rising too much before baking.

You can also try using a lidded Pullman loaf pan, commonly known as a pan de mie, to bake gluten-free bread. The cover of these pans slips on top of the pan. The enclosed baking environment promotes consistent baking, great shape, texture, and moisture retention in the loaves.

Why isn’t my bread made without gluten rising?

I don’t consider myself an expert. Here, though, is my frank opinion on how to make gluten-free bread rise.

Must Haves: I’ve discovered that certain ingredients can make the difference between soft, fluffy bread and dry, crumbly bread.

One is Xanthan gum. It’s a must in many gluten-free baked foods, but I believe breads benefit the most from it. The use of xanthan gum can make the difference between a sandwich that crumbles and one that holds together (for once). You only need approximately a teaspoon of xanthan gum for the majority of recipes, so a little goes a long way. You’ll often need to use two teaspoons for breads.

Xanthan gum binds things together and can replace gluten, which is exactly what it does. Because it holds and fosters the growth of yeast bubbles, gluten makes bread rise. The same effect can be accomplished by using xanthan gum in place of gluten.

Guar gum and flaxseed are potential xanthan gum alternatives. Neither of these approaches has worked for me, but from what I’ve heard and read, they do help keep things together. Many claim that they don’t function quite as effectively as xanthan gum, though.

2. Yeast. Well, of course. Yeast is required if you want to produce yeast bread. To do its job, yeast releases carbon dioxide (the bubbles). Yeast must be raised with sugar because the sugar “feeds the yeast, which—yes—is alive and produces the carbon dioxide as a result. Because heat causes the yeast to get highly excited and enables rapid production of carbon dioxide, you raise bread in a warm environment. The bread stops rising when the oven is at its highest temperature and you start cooking it because the high temperature prevents the carbon dioxide from rising. You might even notice a slight slump in the bread towards the conclusion of baking. Because butter and salt make it harder for the yeast to create carbon dioxide, they are rarely used in yeast breads. Additionally, very little salt is normally used.

An average bread recipe calls for one to two tablespoons of yeast to make one loaf of bread. Using too much yeast will result in odd, sour bread “beer taste. If there is insufficient carbon dioxide produced, the bread won’t rise as well as it could.

3. A healthy ratio of starches to “gritty” flours like oat or rice flour. The most often used gf flour, rice flour, is a rather heavy flour and is not a great choice baking bread on its own. But when combined with rice flour, starches create a well-balanced mixture. A lot of starch would make the bread quite dry and rather bland “brick-like in texture. I often mix rice flour and starch in a 1:3 ratio. Here is my complete article on gluten-free flours and how to use them for more information on this topic.

Typical Myths About Gluten-Free Bread: Baking bread with gluten is different from making bread with gluten. Admit it.

Hello, I tried. I made several attempts. But soon I had to admit: Yes, gluten bread has to be worked. No, gluten-free bread. Although I firmly believe that stirring the dough to stoke the yeast, I stopped kneading bread a very long time ago. Why? Because I understood that the following myth regarding bread (gluten-free bread, at least) was false.

Yes, gluten-free bread dough. You frequently see people spinning pizzas through the air on television (I always imagined how amazing it would feel to casually toss your pizza dough in the air, didn’t you?). However, gluten-free bread simply lacks it. Despite xanthan gum, it lacks the gluten necessary to keep itself together. I’ve tried for years to make bread that is dry enough to knead, as I mentioned above. I’ve finally come to understand the magic of a moist bread dough. The flours made without gluten are thick and dense. You will have too much weight and density if you add enough gluten-free flour to generate a dry bread dough. Not rising is the bread. Instead, I made bread dough that resembles the image below.

Although you cannot knead that bread dough, you may notice tiny bubbles. I enjoy seeing things like that. Why don’t you try to see that bread rising?

As I previously stated, I have no problem with the dough being moved around to activate the yeast. Observe the image. A look at the electric mixer

What I do is blend the dry ingredients for approximately a minute after adding the liquid, let them sit for a minute, then blend again, and so on. I repeat that procedure four or five times. Following that, the yeast ought to be rather well activated.

Now that we’ve established that the dough is very moist, you’re probably wondering how it will be feasible to create items like cinnamon raisin breads, rolls, and even miniature doughnuts.

A good query. My approach: I add extra flour and starch following the fourth mix-for-one-minute-rest-for-one-minute cycle. not excessively. 5 cups of dough to 1 1/2 cups, roughly. I mix in the new flour and starch until barely incorporated, leaving some of it to swirl around unblended. Then I either roll out my doughnuts or my cinnamon-raisin bread dough. Since I’ve already done the kneading, I try to deal with the dough as little as possible during this period because if I do, I’ll damage the wonderful rise that I’ve worked so hard to produce. These air bubbles are mine, and I’m keeping them.

Some “To Go” Advice:

One is breadmakers. They are amazing. How come they’re cool? Since they perform the entire stinking “For you, knead process! They function similarly to an electric mixer, but they work continuously for an hour and a half to give you the most rise. I suggest that you give one a shot. If mine hadn’t malfunctioned, I’d still be using one.