A heavy-duty mixer is necessary for mixing the softer, stickier gluten-free dough. Bread machines also work well.
Smaller items, such as muffins and rolls, bake up taller and lighter than bread loaves.
Gluten-free products tend to dry out faster than wheat products, so store them tightly wrapped in the freezer or refrigerator.
Consider adding eggs, dry milk, cottage cheese, or other cheeses to increase both flavor and nutritional value.
In yeast products 1 teaspoon gluten-free vinegar or 1/4 teaspoon ascorbic acid per 4 cups gluten-free flour helps with flavor and rise.
Buy gluten-free flours from a store that has a rapid turnover or from a specialty mail-order company. Store them in the freezer so they will not become rancid. For frequent use, store gluten-free flours in canisters with tight-fitting lids to protect them from pests.
Avoid buying gluten-free grains from bulk bins as there is a risk of contamination from gluten-containing grains stored nearby or previously stored in the same container.
Note that bread machine yeast contains ascorbic acid, so omit any ascorbic acid called for in the recipe if using this type of yeast.
