(photo by Stephen Scott Gross)
(video by Sarah Kieffer)
Many of the folks who are baking from Gluten-Free Bread in Five Minutes a Day have asked:
- What’s the dough supposed to look like?
- How do you handle such unstructured dough?
- What’s it look like when baked?
Click on the “play” button in the video image above to see Zoe showing all that, using the Master Recipe from the book (the egg-white version, though you can make a version without egg). About stand mixers: We’ve had best results with our gluten-free recipes when we’ve used a stand mixer. Hand-mixing works too, but you really have to go a long time to make it nice and smooth. We have lots of experience with the 5-quart KitchenAid stand mixer. You can use the 6-quart or larger capacity, but we’ve found that those large models have a harder time mixing gluten-free dough.
You’ll notice that Zoe used Red Star Quick-Rise yeast, which is gluten-free (so is their Active Dry Yeast product). Gluten-free bakers can’t use the Red Star Platinum product, which has dough conditioners derived indirectly from a wheat protein–so it has a trace of gluten.