A gluten-free diet constantly forces you to learn more and try some new recipes. Bread and all other pastries are the biggest challenges when it comes to gluten-free cuisine. No matter how much experience and knowledge you have, some things can always go wrong. I always thought that the only important thing is that the dough just grows and grows in order to be as tasty as possible, and now I am increasingly realizing that there are many other parameters that must be met in order for that one bun to be perfect.<\/p>\n
First of all, it is important to know how your gluten-free flour behaves when making the dough because not all flours are the same, especially the gluten-free ones. I have been using Schar Mix B<\/a> flour for years and although Schar offers 5 more different types of flour, still none of them has managed to take the number one place – Mix B leads convincingly.<\/p>\n I recently started making the pastries with vegetable milk before baking and what I noticed is that the crust becomes soft and does not separate from the rest of the bread. In translation, there is less chance of a hole in the bread. This is exactly the biggest difference in relation to classic pastries – the use of milk. I put the milk in the dough and on top, and thus I get the proven softness of the inside, but also the crust. See how the recipe goes in detail below, and through a short video, you can get a sense of what the phases of the dough are, what density and structure are needed for one loaf or in this case a bun to be as successful as possible.<\/p>\n\n