Gluten is the “glue” that binds bread ingredients together.  It’s what gives bread its elasticity and makes it fluffy and soft and a good source of protein.  Without it, you might not be getting the daily amounts of protein your body needs.  You might also be thinking that without gluten, you’ll never enjoy bread products again.

Not true!  Here at Wheatless Wonders, we’re dedicated not only to bringing you the best gluten-free products available, but also giving you the tips you need to make your own gluten-free breads at home.

1. Use “Ancient Grains” High in Protein.  In ancient civilizations, our ancestors used gluten-free grains that were high in protein like amaranth, buckwheat, chia, millet, quinoa, sorghum, and teff.  These grains are not only high in protein, but have other valuable nutritional properties as well.

2. Your Gluten-Free Dough Won’t Look Like Regular Dough.  If you’ve ever made homemade bread before, you have an idea of what your bread dough should look like.  So when you make your first gluten-free loaf, you may be surprised to see that your dough looks like this.  This is how it’s supposed to look, so don’t mess with it!  When it’s done rising, it will look like what you’re used to.

3. Measure Your Flour Exactly.  When measuring flour, we tend to scoop first and ask questions later.  But later might be too late when your overly starchy bread is already in the oven!  Follow the steps listed here to ensure you’re not adding more flour than your recipe calls for.

4. Moisture Is Key.  Gluten-free baking can come out drier than we’re used to.  Compensate by adding honey, applesauce, or other pureed fruits to your baked goods.  Be careful that your dough gets neither too dry nor too moist–either one can have disastrous results.

5. Use Xanthan Gum as a Gluten Substitute.  While some gluten-free bakers prefer to avoid Xanthan Gum, it can be a useful thickening agent in baking and keep your gluten-free baked goods from turning to crumbs.

Have more tips to share?  Let us know in the comments!

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