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Question for those of you who bake gluten-free
- This topic has 3 replies, 4 voices, and was last updated 10 years, 10 months ago by
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I was reading about salt’s function in baking, and I read this:
2) Strengthen gluten strands!
Salt naturally helps gluten strands become nice ‘n’ strong to create a solid structure for your baked good. This is key especially in French-type breads. Forgot your salt when you are baking bread? The dough will become very “slack” and “wet.”So, I am wondering if those of you who make gluten-free baked goods, do you sometimes leave out the salt? I know that salt can tweak the flavor of chocolate and other ingredients, and I’ve also read that it helps in browning things, but sometimes I’d just like to leave out salt. Opinions/experiences? Thanks.
Hmm. I only bake gluten-free stuff (5 people in my family, including me, are celiacs). I always use salt. Leaving out salt would affect the flavor; not sure if it would affect the texture in gluten-free baking because you’d be using other agents to take the place of gluten — like xanthan or guar gum. Leaving salt out of regular baking would not make it gluten-free, although it might make the gluten less potent, I suppose. We are sensitive to even miniscule amounts of gluten, so I don’t even bring the stuff into our house!
I always leave the salt in. Usually I feel like it is a minimal amount and I think it helps boost the flavor…which is sometimes missing in gf foods.
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