There are some significant differences in the production of gluten-free bread and rolls compared to the production of baked goods made from wheat. This mainly relates to mixing, processing and dough method as well as the baking process.
In most cases, the production of gluten-free confectionery baked goods made from batters is comparable to the production from wheat flours.
Most gluten-free doughs have a plastic short dough texture, comparable to a dough made from rye flour, in which the pentosans absorb the water. Depending on the raw materials used, such as starches and hydrocolloids, the quantities of water added must be adjusted individually. This results in very different dough firmness, from firm doughs to flowing soft doughs. The dough yields are generally much higher than with wheat doughs for comparable final baked goods.
