Why does my Gluten Free Bread have a Gummy Texture? Story

Why does my Gluten Free Bread have a Gummy Texture?

By Christine Learn More!

Gummy, undercooked, doughy – all words used to describe the same thing – gluten free bread that has this very unappealing look and taste.

Gumminess is an issue that makes gluten free breads almost impossible to eat.

It can happen to any bread - rolls, muffins, loafs, scones, even pancakes. It’s that terrible gummy texture that you don’t notice till you go to take a bite or tear into that roll.

Why does it happen?

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The Solution

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So starting with the recipe…

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If the recipe you are following is more than 50% starches, you are going to have a very gummy loaf of bread.

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Think of it this way, the total flour / starch combination in your recipe is 100%. There should be no more than 20% - 25% of each type of starch in a recipe.

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SWIPE UP TO LEARN MORE WHY DOES MY GLUTEN FREE BRAD HAVE A GUMMY TEXTURE?

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VISIT US TO GET MORE BAKING RECIPES

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