GF Gas Retention
Just as in regular bread, fermentation occurs in GF dough as microorganisms consume sugars and produce carbon dioxide gas. The problem we encounter with GF bread is that GF flours lack the requisite elastomer qualities of glutenous wheat protein flour and are therefor incapable of gas retention (i.e. they cannot hold the little bubbles inside the dough). If too much gas escapes the dough, then the finished loaf will resemble a clay brick in density and texture. Thankfully, we have a solution. Basically any starchy seed, bean or grain can be ground up and turned into bread when incorporated with a small percentage of gum powder. I prefer xanthan gum or guar gum, but have also used psyllium fibre and ground chia and flax seeds with moderate success.