Gluten Free Breads continued
Flours
• A blend of flours will give a better result and assist in browning.
• When using only rice flour you will get a pale crust on top, regardless of the cooking time.
• Both fine and course white rice flour works well.
• If using rice flour only you may find your bread will go stale quicker when compared to using
a blend of flours. The addition of oil will help keep the bread fresh for longer.
Consistency
• The dough should resemble a thick cake mix. Check 10-15 minutes into kneading and if
the consistency is too thick add a little water - 1 tablespoon at a time.
• Environmental factors can have a large effect on the consistency of the dough. A change in
atmospheric conditions can affect the reaction of the yeast. For example if baking bread on
a wet, humid day, you may need to reduce the water by 10-20mls to achieve the desired
consistency for the dough.
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