Bran-free bread baking is a healthy new food method that has emerged in the United States in recent years. In fact, the first purpose of the gluten-free diet is to treat a diet that is allergic to gluten. Later, people found gluten-free products. The low starch content, so slowly being popularized by weight-loss people, has become a situation in which the US consumer food production line market is dominated by gluten-free products.
Berry-free baking is also increasingly loved by bakers, but because the ingredients are gluten-free, and no bran means no gluten to support the structure of the baked goods, so at first, even families with many years of baking experience Baking people love and hate gluten-free baking. In order to improve the level of gluten-free baking.
Half-baked bread: If your toast is not fully cooked, the easiest remedy is to separate the dough in two small baking trays next time. If your bread is still mushy, the usual reason may be the temperature of the oven.
Gluten-free products usually need to be baked at lower temperatures for a longer period of time. If you lower the temperature of the oven by 25 degrees, this problem may be solved. If the bread starts to darken, cover the bread frame with aluminum foil and continue to bake. Do not use black baking trays, they may cause the bread to be completely cooked and the bottom to be charred.
Fragile bread: If your bread looks good and smells good, but when you cut it, it drops a lot of breadcrumbs. At this time, don't throw away the breadcrumbs. It can be reused, dried bread crumbs and then seasonings, then a delicious rusk is finished.
