Anyone who has baked gluten-free knows the problem: the dough crumbles, the loaf won't rise, and the slices fall apart. It isn't your fault – it's chemistry. Here is what gluten actually does in a dough, what replaces it in our Bake-Free flour mixtures, and how to get the best loaf out of your oven.
What gluten does in a dough
Gluten is formed when two groups of wheat proteins, gliadins and glutenins, meet water and are kneaded. Together they build a stretchy, elastic network – a bit like a web of tiny rubber bands. That network traps the gas produced during rising and baking, which is why wheat bread is airy, chewy and holds together when sliced.
Gluten-free flours such as millet, quinoa and sorghum are nutritious and full of flavour, but they simply don't contain these proteins. On their own they produce a dough that is short and crumbly. That's why many commercial gluten-free breads rely on gums, emulsifiers, stabilisers or eggs to hold everything together.
Our approach: let natural fibres do the work
In our Bake-Free mixes we use no stabilisers. Instead, the structure comes from a few carefully balanced natural ingredients:
- Psyllium husk – the outer husk of Plantago ovata seeds. It is rich in soluble fibre that forms a soft, elastic gel when it meets water. This gel behaves surprisingly like gluten: it binds the dough, makes it shapeable and helps hold the gas so the loaf can rise. Research on gluten-free bread has shown that psyllium improves dough handling, loaf volume and crumb structure.
- Bamboo fibre – an insoluble fibre that adds body and helps the loaf keep its shape, while making the bread rich in fibre.
- Tapioca starch – gives a lighter crumb and a pleasant, slightly crisp crust.
- Golden flaxseed, apple fibre or pea protein – in some of our mixes, for extra structure, flavour, fibre or protein.
The result: breads, rolls, doughnuts, sponge cakes and noodles made from millet, quinoa or sorghum, with nothing you don't need – and every mix is free from gluten, dairy, eggs, soy, corn, potato and rice.
Why our recipes ask for lukewarm water and a short rest
Psyllium needs a little time and warmth to absorb water and form its gel. That's why our recipes use lukewarm water (around 37–40 °C) and ask you to let the dough rest for 5–15 minutes before shaping. Skip the rest, and the dough will feel sticky and hard to shape; give it those few minutes, and it becomes smooth and easy to handle.
Five tips for a perfect gluten-free loaf
- Weigh, don't measure by cups – gluten-free doughs are sensitive to the ratio of water to flour. A kitchen scale is your best friend.
- Expect a softer dough – gluten-free dough is wetter than wheat dough. Wet hands or a silicone mat make shaping easier.
- Bake it fully – our loaves need a long bake (often around 70 minutes at 190 °C) to set the inside properly.
- Let it cool completely on a rack – the crumb continues to set as it cools. Cut it warm and it will feel gummy; wait, and you'll get clean slices.
- Freeze in slices – gluten-free bread is best fresh. Freeze it sliced, and toast or defrost portions as you need them. Curious why gluten-free bread goes stale so fast? Read our article on retrogradation.
Fibre: a welcome bonus
Because the structure comes from fibre rather than additives, most of our Bake-Free mixes are naturally high in fibre. Most adults in Europe eat less fibre than the 25 g a day that the European Food Safety Authority considers adequate – so every fibre-rich slice is a small step in the right direction.
Ready to bake?
From home-made bread and soft sport bread to doughnuts, sponge cakes and noodles, explore our Bake-Free gluten-free flour mixtures and find your favourite.
This article is for general information only and is not medical or dietary advice.
Sources
- Wieser H. Chemistry of gluten proteins. Food Microbiol. 2007;24(2):115–119.
- Zandonadi RP, Botelho RBA, Araújo WMC. Psyllium as a substitute for gluten in bread. J Am Diet Assoc. 2009;109(10):1781–1784.
- Mancebo CM, San Miguel MÁ, Martínez MM, Gómez M. Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water. J Cereal Sci. 2015;61:8–15.
- Fratelli C, Muniz DG, Santos FG, Capriles VD. Modelling the effects of psyllium and water in gluten-free bread: an approach to improve the bread quality and glycemic response. J Funct Foods. 2018;42:339–345.
- EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA). Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fibre. EFSA Journal. 2010;8(3):1462.
