To get perfect gluten free bread crumbs, the bread has to be baked to perfection. Baking gluten free bread is quite challenging but not impossible. As gluten is what makes baked goodies soft, moist and well risen, there is no substitute that can take its place. What works well is a combo of gluten free flours, starches, and gum and protein additives to replace gluten. Beginners may find it daunting to get the exact texture, but preparedness for a few trials and errors will definitely be rewarding. Anyway fallen loaves of bread are what you need to make bread crumbs.
1. Use high protein flour
Use grains like millet, amaranth, sorghum or oatmeal for the flour instead of rice flour. Rice flour makes gives the bread a coarse and sandy texture whereas the high protein content in other grains gives the bread a proper structure and flavor.
2. Measure correctly
This may raise a few eyebrows, but it is important to first empty your bag of flour into a big bowl as flour tends to cake up. Scoop out with a measuring cup or spoon to get the exact measure.
3. Use carbonated water or beer instead of plain water
That’s right. Gluten free beer or carbonated water trap bubbles of carbon- di-oxide that improves the structure of the bread as gluten free flour does not rise much.
As yeasts are active in warm temperatures it would be a good idea to keep the refrigerated flour out, the day before. Perishables like eggs and milk can be set out about two hours before mixing the dough. Yeast grows better in warm temperatures and this leavens and makes the dough rise better and the bread softer.
5. Choose recipes which use eggs
Eggs help the flour rise and also leaven the bread. It gives the perfect mix of moisture that makes bread deliciously soft and tasty.
6. Vegetable gums
Vegetable gums are great for gluten free recipes as they imitate the properties of gluten. It is used extensively by bakers as they help the flour expand and trap the gases to hold the bread together. Use Xanthar or Guar gum.
7. Mayonnaise, Ascorbic acid and Olive oil
Add 1/8 teaspoon of ascorbic acid as yeasts thrive in an acidic environment. Mayonnaise and Olive oil soften and hold the dough together.
8. Fruit pectin
Pectin extracted from fruits like apples is used a lot in jellies and jams. It is available in health stores and can be added to the flour.
This is another derivative from tapioca starch used to add volume to gluten free dough. Available in all health stores, it can be added directly to the flour like all bakers do.
Mix 11/2 cups of sorghum flour, 1/2 cup millet flour, 2 tsp Xanthum gum, salt, 1 pckt dry yeast and 1 cup tapioca starch with 11/4 cups warm water, 3 tbsp olive oil, 1/2 spoon ascorbic acid, 1 tbsp Ener or Egg Replacer frothed up with 4 tbsp of warm water and bake at 350d F for baking a crusty bread for breadcrumbs.
Don’t despair if your first attempt is not satisfactory. Use gluten free toasted waffles or crackers. They are a great substitute.
About The Author: Brianne Walter is a self-employed designer, illustrator & blogger. She loves writing, along with travelling. Blogging is her passion.