Wondering which process to use for gluten-free bread? Our bakery specialists Helle and Thomas compare kneadable and batter dough systems and highlight what to look out for.
Our bakery team evaluates a series of good-quality, gluten-free breads from European markets – and finds noticeable differences.
In gluten-free batter dough, water is key to volume, softness and structure. Bakery specialists Helle and Thomas demonstrate why fine-tuning the water content is so important.