Gluten-Free on a Shoestring Bakes Bread lays out author Nicole Hunn’s tried-and-true methods for serious gluten-free bread, from sourdough to bagels to pumpernickel. In this excerpt, you’ll find sandwich breads, hoagie rolls, and a foolproof flour mixture. The book is available now on Amazon and at your local bookstore.
Gluten-free bread dough of yore (and by “yore,” I mean just yesterday) was always heavy and slick with moisture, and almost always enriched with some combination of eggs, fats, sugars, butter, and yogurt. There really wasn’t any sort of gluten-free bread that rightly could be described as “lean,” meaning bread without most of those enrichments. The extra moisture was required because many of the gluten-free flours absorbed extra moisture, and the ever-present enrichments added structure, mouthfeel, taste, and, in some cases, more moisture. If you have ever heard gluten-free bread dough described as being similar to cookie dough, then you know exactly what I’m talking about. Can I get an Amen?