Gluten-Free FAQs
Gluten-Free FAQs (Frequently Asked Questions)
We wrote Gluten-Free Artisan Bread in Five Minutes a Day because readers asked for it, here on the website. So we expect no shortage of gluten-free questions. Click on any of them below– these are the ones that seem to be on a lot of gluten-free bakers’ minds. If you’re having a problem with one of our recipes, breeze through these FAQs first. If you can’t find an answer in the FAQs, click on any “Comments” or “Reply” field (doesn’t have to be related to the content underneath). Please tell us which book you’re working from, and which recipe and page number:
- Dense or gummy interior, or inadequate rising. What am I doing wrong?
- Gluten: What is it? And what grains contain gluten?
- Nutritional information: How can I calculate it?
- Substitutions for ingredients in our gluten-free recipes
- Videos: Where can I view videos so I can see what your gluten-free dough’s supposed to look like?
- Whole grains in gluten-free baking: how can I get more of them into the flour mixtures?
I recently purchased the GF artisan bread cookbook. I have been using Bob’s red mill products as advised and weighung with a scale for accuracy. I just mixed up a container of the pizza/fatbread dough and it seemd like a thicker dryer dough than any other I had tried so i went back over the recipe and realized I had used bob’s red mill corn flour NOT corn meal. How will this affect my dough? Should I mix in more water. Not sure if you will see this in time to help. I hope I didn’t ruin this …the flours are so expensive.
Hi Lisa,
Yes, you can add a bit more water to the dough. Because you are using it as a flat bread it will be more forgiving. It may be too dense as a loaf of bread, but as a pizza you will probably be just fine. Roll it thin if you find it is denser than you’d hoped.
Thanks, Zoë
I ended up adding 1/4 c more water. I made a thicker crusted pizza last night and it was good but then tonight I used oiled parchment paper on top to roll it super thin, (1/8 th inch aprox). It was super crunchy on edges and tasted really good. Everyone was raving over it. I am very pleased with the recipes in this book. I am looking forward to trying more but I fear I may need to buy bigger clothes.
Hi Lisa,
I am so glad to hear this. Enjoy all the pizza!
Cheers, Zoë
I have the original artisan bread in 5 minutes a day, and then when my daughter was diagnosed with grain allergies we bought the gluten free book. It is our favourite, and we have made so many recipes. We especially enjoy the doughnuts as here in the UK a decent gluten free doughnut is the holy grail. At the moment I’m making them ring shaped as per directions. Would they work cut out with a round cutter, so I could put jam or creme patisserie or similar inside after cooking – a bit like a certain market leader in the doughnut world!! How long should I fry for at what temperature? I guess I could trial and error but the dough is so expensive to make, I can’t afford too many mistakes. Many thanks Liz.
Hi Liz,
Yes, you can cut them into circles, fry them and fill them. I would test one to see the proper timing, the oil should be 360-370°F. The timing will depend on how thick and how large the circles are.
I am so thrilled you are enjoying all of the bread!
Cheers, Zoë
I have a question, but it’s aimed more towards other bakers. Has anyone figured out how to use other flour blends successfully for any of the GF recipes? I don’t use Bob’s flours because they are gritty to me. I prefer other brands. I’ve tried making the sandwich bread using mix #1 twice, but both times ended up with dough that didn’t rise and was quite gummy after baking.
First time Baker: can I use a “heavy duty” hand held “wand” mixer to mix up original dough? Can not afford to buy standing mixer right now, and even. No I used the Danish dough mixer I’m not satisfied that I mixed it up enough… it’s still a bit “lumpy” after much stirring, Have not even tried to bake it!
Hi LisaJo,
Does the wand mixer have an attachment other than a blade? I’m not sure it will be strong enough, but maybe give it a try and if it sounds like it is struggling, you should stop. If you try it, please let me know how it goes.
Thanks, Zoë
Is Bob’s Red Mill Gluten Free All Purpose Baking Flour suitable for your recipes contained in your book.. “Gluten-Free Artisan Bread in Five Minutes A Day” ? Replacing the listed flours in your Master Recipe with a ratio 1:1 with Bob’s Red Mill Gluten Free All Purpose Baking Flour and adding Xanthum Gum also to the recipe.
Thank you for your help.
Hi Shawn,
I didn’t test the recipes with that flour blend, since it wasn’t available at the time when we are writing the book. You can give it a try, but I would start with a small batch to make sure you like the texture and flavor. I have had good luck with Better Batter flour blend.
Thanks, Zoë
Can I half any of your Gluten free flour mixture>
Sure!
I have been attempting to make the boule from GF in 5 minutes with Mixture #1 (I substituted white for brown rice and used psyllium instead of Xanthan)p.64 and 60 I bake it in my french cast-iron pot. The bread comes out with a crust so hard we can’t cut it! It looks like bread until we try to touch it … and it is definitely very dense. 🙁
Help! I want to love my bread! Also I use my stand mixer and I do not overly mix it. This time I tried the tip from the “no rest no rise just bake” box. It was worst than the other times. Thanks for helping!
Audrey: Have you tested your oven temp? Is the loaf taking much longer to bake than what we say? How is the rise before you refrigerate? Any chance your yeast is old?