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Apr 3, 2011 01:43 PM

Gluten-Free Breads: Yeast or Baking Powder?

In gluten free breads, does it matter if they're leavened with yeast or baking powder? I've thought that the taste and texture of regular bread was because of the interaction of yeast with the wheat gluten. Is there an advantage to yeast over baking powder in gluten free doughs?

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  1. I cooked non-gluten for a while and used yeast in breads but used baking powder in quick breads. I was not able to make an equal to wheat product with the non-gluten flours that I tried. After much trial and error, I finally bought non-gluten breads at the health food store to make sandwiches.

    For quick breads, waffles and pancakes, Bob's Red Mill All Purpose Baking Flour worked great.

    Hopefully, someone else will be of more help with a good home-made non-gluten bread recipe. :)

    8 Replies
    1. re: eatswjoy

      Thanks eatswjoy.

      >I finally bought non-gluten breads at the health food store to make sandwiches.

      How much do you pay for a loaf?

      1. re: icecone

        Oh my, they are terribly expensive! For only about 10 slices, they're $4 to $5.

        1. re: eatswjoy

          Ours are $7.99 per loaf!! So, I make my own...

          This recipe is very good - you may need to do some converting.

          I also like these:

 (my favourite


          1. re: chefathome

            chefathome, thx for the links. Are these doughs thinner than regular bread dough, more like batters?

            1. re: icecone

              Yes, they are, unfortunately. I have yet to find a bread even remotely like the real thing but at least these are good for gluten free. Spreading bread batter into a pan and then with wet fingers takes some getting used to, that is for sure. Thankfully I have had great success with other things such as cakes, cookies, cupcakes, quick breads, brownies and so on. Am still trying to find the best fresh pasta, pizza dough and pastry recipes. I'm on a mission!!

              1. re: chefathome

                I've not baked these GF recipes, but I'm inclined to trust King Arthur Flour.

                1. re: stilton

                  I don't get KA flour in Alberta, unfortunately, but have used some of the recipes with my own AP mixes.

      2. re: eatswjoy

        One comment. I use a lot of Bob's Red Mill products; many of them are excellent. BUT Bob's Red Mill All Purpose Baking Flour and many of their mixes contain bean flour which, in the opinion of some people including myself, tastes just plain nasty. UDI Bread isn't bad but like most gluten-free bread is very expensive. Truthfully, I have yet to find many really satisfactory recipes for gluten free baking. I'm still trying. It is darn hard to find real replacements for wheat flour.

      3. Kinnickinnik has come out with a soft white bread that is the best commercial GF bread I have had. It truly does stay soft, as do the dinner olls. Have you tried Schar ciabatta rolls that are par-baked but must be finished in the oven? They are my new favourite. Having said the above, I am still trying to find that elusive really good bread recipe that I can fall in love with.

        8 Replies
        1. re: chefathome

          No, but I just checked and Whole Foods here carries them so I'll definitely give them a try. I have tried dozens of recipes and combinations of flours and some are almost passable but that's about the best I can say.

          Thanks for the suggestions!

          1. re: JRTomlin

            Don't get me wrong - they are not wonderful ot spectacular - but they are decent as far as GF goes. I absolutely detest Schar bread but yet these ciabatta buns are indeed edible.

            Most recipes I've made have been alright but I have yet to exclaim, "WOW!" which is what I would love to be able to do some day... This gluten-free bread quest certainly is not easy.

            1. re: chefathome

              Believe me, I know exactly what you mean! Edible is an improvement over many GF products. I've had a good GF day when I don't spit the bread out. LOL

              1. re: JRTomlin

                When you think about it, it is very sad, especially for those of us who adore food so much! It is difficult having to settle. Thankfully I make good focaccia bread and pizza crust but that darned bread! Oh, yes. I have an awesome recipe for challah around here somewhere.

                1. re: chefathome

                  Yes, pizza and focaccia works better than most breads. I should make focaccia more but it would be nice to have bread for sandwiches. In my case, it's karma. I always secretly sneered at people who went around complaining about allergies, so I get celiac disease. LOL

                  1. re: chefathome

                    ooh, challah recipe, please! My SO was diagnosed with gluten intolerance a few months ago and I've decided that learning the ropes of GF baking would be an excellent winter project.

                    1. re: mcgeary

                      Sure! I'm away from home for a week but will make note to pass it along. Just so you know, most bread recipes require you to spread the "batter" into pans. It is sad and pathetic, I know. My favourite recipes are those you can form which is quite rare. The first time I made GF bread I cried. Just prepare yourself! However, this challah bread really is good. You can actually form it into a braid.

                      GF baking certainly is a great winter project! Keep an open mind, experiment with various flours and starches and remember that it will never be possible to replicate gluten bread. What I do is tell myself it is another thing entirely so I do not compare them. It helps mentally. :-)

                      1. re: chefathome

                        My problem is that I haven't quite convinced myself of that. It's what I need to do.