gluten free diet
mary

By Mary Frances Pickett

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Do I Have To Proof My Yeast When I’m Making Bread Using a Gluten Free Bread Mix?

May 17, 2012

Hi Mary:

I just read your post making my own gluten free bread mix. I’m a little confused. You say that we can put the 2.5 c of flour mix in a qt size bag. Then you say we add the xanthum gum, sugar and yeast to the flour. So, my question is how does the bread do by adding these dry ingredients in total to the flour and mixing with wet ingredients at one time versus mixing the sugar, yeast and water together first and then adding it to the flour as directed in your gluten free bread recipe?

Unless you are including the sugar and yeast in separate packaging with the 2.5 c. of flour for the freezer. I’m just a little confused as to why I need to mix the warm water, yeast and sugar together first originally but don’t have to do that if I freeze the bread mix.

Sorry to be confused but thanks for your help!!

E

Hi E,

That’s a great question. Mixing all of the ingredients separately is the “proper” way to do it, and it’s the way that it should be done, especially when you’re learning how to make bread. However, if you know that you have good yeast and you’re confident in your ability to add the right temperature of water, then you can skip some of the mixing steps if you need to for convenience sake. That’s what a bread machine does, right?

That being said, unless I’m using a mix, I generally follow the instructions as I’ve written them in the original recipe. Why? Because I have accidentally killed my yeast before and at least if I’m following the “proper” procedure all that is lost is the yeast,sugar, and water – not the entire loaf of bread.

I hope that clears it up, but if not, ask away!

Mary Frances

 

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