Gluten free bread

Some general rules

Measure your dry ingredients by weight, not volume
Make sure all ingredients are thoroughly blended
- you can try using a food processor fitted with the steel blade. stand mixer is ideal
Gluten substitutes are vital for making gluten free bread that holds together like xanthan gum
Don’t bake gluten free bread without an oven thermometer.
Use the right gluten free flour blend to bake gluten free bread
Yeast bread rises slower in cool, dry environments
Make sure your bread dough doesn’t dry out
Set your yeast up for success.
Don’t let a boxed gluten free bread mix discourage you

And don’t worry about over-mixing. There’s no gluten to ‘overwork.’ If your end result has a really tight crumb and seems crumbly, it’s not that you overworked the dough. Your hydration level was likely too low

When yeast gives off carbon dioxide during the baking process, gluten acts like a cloak and suspends the bubbles.

I don’t bother having the oven calibrated, since it will just drift out of calibration again. Instead, I use a simple analog oven thermometer that’s easy, cheap, essential. I just replace it at least twice a year, and never worry whether my oven temperature is accurate.

most often bake my gluten free bread with Better Batter’s classic gluten free flour blend. It’s such a versatile blend, and it’s always worked beautifully for any recipe that’s called for an all purpose gf flour.

But surviving is different from thriving. Yeast in bread dough needs a few conditions to thrive:

Enough moisture (without enough moisture, or if your raw dough loses too much moisture, the yeast won’t be active)
Enough time (yeast will rise more slowly at lower temperatures, but it will rise given enough time)
Freshness (check the date on your yeast and don’t use anything past its freshness date)

There are a few conditions that will inhibit the growth of your yeast:

Too much salt (don’t add yeast and salt in at the same time, and don’t overmeasure your salt, which inhibits yeast growth)
Too much sugar (which will absorb liquid in the dough; a proper sweet yeast bread recipe will already have accounted for that by adding more yeast)
Too much heat (I do not recommend setting your bread dough to rise in an oven that’s on, even if you’re certain it’s only set to 100°F; most ovens won’t retain a temperature setting that low and your yeast will probably die)

http://glutenfreeonashoestring.com/arise-fair-gluten-free-bread/

Flour to use for most recipes Better Batter Original All Purpose Flour Blend

Judee’s Expandex Modified Tapioca Starch Powder

Isopure Unflavored Protein

Bread flour recipe: