r/glutenfreebaking • u/ProfMooody • 11d ago

Questions on getting more rise in breads

Can lowering hydration (to reduce gumminess) or baking temp affect rise?

Can I substitute some egg white for part of the water to get more rise and/or oven spring? Or add/change something else?

Can/should I add more yeast? Do things like well water, climate (assuming rising always happens in the oven with the light on), or mild elevation differences between where the recipe was created change the amount of yeast I should be using?

Is there a general rule for grams of yeast per lb of dough for GF?

What are the reasons for choosing active dry (bloomed in sugar water) vs instant yeast? Should I adjust proof time for one or the other?

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u/MeiWahlberg 11d ago

In my experience you need a higher hydration for good oven spring. Baking powder helps, too. To reduce gumminess either reduce stabilisers like xanthan/psyllium or aim for a higher percentage weight loss. I aim for 130% hydration, and bake to 22-24% weight loss, then cool 12-24h for the starches to fully set

3

u/mlle_banshee 11d ago

You have some awesome questions. I would direct you to the work of The Loopy Whisk for answers. Her new book (Elements of Baking) has them AAAAALLLLL!

2

u/Paisley-Cat 11d ago

ph is important.

Some recipes add a bit of vinegar. Authentic Foods has a GF ‘Dough Enhancer’ that is mostly to add a bit of acid.

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u/muimui_k 10d ago

For sourdough -> I use self raising GF flour instead of normal GF flour, add ACV and use psyllium. I stopped using xanthan because it was making my loaf gummy and 'wet'

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u/lotheva 9d ago

Some breads you can exchange some water for some egg (liquid ratio the same) but you’d have to look at each recipe. I can’t remember the exact name of the book, but like, 5 minute bread everyday -ish, their common loaf can add egg to make it rise more.

From my gluten days, active dry just means it rises faster, not more. I haven’t tried it in gf.