The baking process for gluten-free baked goods is largely comparable to baking dough pieces made from wheat dough. They are baked at similar baking temperatures and the steam quantities are comparable. There are differences in the baking times, though, as the gluten-free doughs contain more water and take longer to stabilise during the baking phase. A gluten-free bread with a weight of 0.500 kg is baked for 40 – 45 minutes, whereas a wheat bread with the same weight only needs 30 minutes baking time.
In the case of gluten-free doughs with high dough yields, an excessively hot baking phase can lead to increased steam formation and thus to hollow spaces in the baked goods. In this case, we recommend reducing the baking temperature and selecting a lower air circulation level when baking in convection ovens.
The longer baking times are needed to stabilise the baked goods crust so that the gluten-free baked goods retain their shape after baking. Baking only at core temperature (e.g. 96° C) is not sufficient.
If baking times are too short, gluten-free tin bread in particular tends to key-holing. To prevent the sides from collapsing, the loaves should be removed from form quickly after baking and should not be placed too close together when cooling.
Vacuum conditioning is ideal for cooling and stabilising gluten-free baked goods after baking. It is important to reduce the baking time and set a suitable final pressure for the baked goods. Depending on the finished product, final pressures of 100 – 200 mbar have proven to be useful. Depending on the type of baked goods, the baking time should be reduced by 25 – 35 %. At the same time, the temperature must be increased in the middle baking phase in order to achieve the desired degree of browning despite the reduced baking time. Furthermore, a core temperature of at least 96° C must be achieved during the reduced baking time, as well.
Thanks to the high dough yields, gluten-free baked goods, especially bread loaves, have a moist crumb and good freshkeeping. Gluten-free bread, just like bread with a high rye content, are sometimes still too fresh to eat on the day they are made and should therefore only be cut and eaten the day after.