When you are finished beating your gluten-free bread batter it should look like the picture above. It should be thick and will cling to your mixer paddle without dripping off. However, it will not form a dough ball like wheat bread doughs do.
How to Make Gluten-Free Bread - A Step by Step Guide
By Teri Gruss, MS, About.com Guide
Here's What Your Gluten-Free Bread Batter Should Look Like
Best Gluten-Free Bread Batter Consistency
Photo 2011 © Teri Lee Gruss
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- Gather Gluten-Free Ingredients
- Use Both Xanthan Gum and Guar Gum in This Recipe for Gluten-Free Bread
- Tools For Making Consistently Good Gluten-Free Bread
- For Best Results Use a Kitchen Scale to Weigh Dry Ingredients
- Liquid Ingredients for New Gluten-Free Bread
- Here's What Your Gluten-Free Bread Batter Should Look Like
- Use a Thin "Spreader" Spatula to Transfer Gluten-Free Bread Batter to Loaf Pan
- Gluten-Free Bread Batter Ready to Rise
- Gluten-Free Bread Loaf is Ready to Bake!
- Use a Digital "Instant Read" Thermometer to Know When Bread is Done!
- New Gluten-Free Bread Sliced and Ready to Eat!
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