Your videos are so great ! I enjoy them very much and your recipes are the best . Thank you so much for your dedication to teach and show how to bake gluten free.
Do you have any suggestions for high altitude gf bread making? We are at 5,370 ft. My bread is failing miserably. My dough is either runny or it is as hard as a rock. Last time I baked my bread for almost 2 1/2 hours and the inner temp never got to temp. I am new to GF baking. Thanks for any advice.
My best advice would be to start with way less water. It is always easier to add more liquid then it is flour when gluten free bread baking. That way your ratio of the different flours will stay accurate and you can add in splashes of water at a time to get the right consistency. Even where I am at, I always start with about 1/4 cup less liquid in any recipe I am trying to form a dough to shape. In your case, I would start with even less than that!
Vinegar is going to improve your texture and structure of your gluten free bread. It reacts with the leavening to create carbon dioxide which helps the bread to be light and increase the rise. It also helps to break down the starches which will improve gluten free bread, this will ensure your dough is not super dense and heavy. While both vinegars are fine, apple cider vinegar has proven to be superior when it comes to gluten free baking. Hope this helps!
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
Great video! I love your gluten free whole grain mix! We use it for bread. Im excited to expand it!
So glad you like it, I hope you love as a pizza dough just as much as we do!
Your videos are so great ! I enjoy them very much and your recipes are the best . Thank you so much for your dedication to teach and show how to bake gluten free.
Thank you so much!
Do you have any suggestions for high altitude gf bread making? We are at 5,370 ft. My bread is failing miserably. My dough is either runny or it is as hard as a rock. Last time I baked my bread for almost 2 1/2 hours and the inner temp never got to temp. I am new to GF baking. Thanks for any advice.
My best advice would be to start with way less water. It is always easier to add more liquid then it is flour when gluten free bread baking. That way your ratio of the different flours will stay accurate and you can add in splashes of water at a time to get the right consistency. Even where I am at, I always start with about 1/4 cup less liquid in any recipe I am trying to form a dough to shape. In your case, I would start with even less than that!
What does the vinegar do?
Vinegar is going to improve your texture and structure of your gluten free bread. It reacts with the leavening to create carbon dioxide which helps the bread to be light and increase the rise. It also helps to break down the starches which will improve gluten free bread, this will ensure your dough is not super dense and heavy. While both vinegars are fine, apple cider vinegar has proven to be superior when it comes to gluten free baking. Hope this helps!