Just wanted to share the latest updates on my gluten-free recipe R&D over the past two years.
But from the start, I’ve always said,
Day by day, I’ve proven my words true, until I finally cracked the code to achieving a gluten-free bread texture that rivals wheat bread, even without gluten.
Since 2022, I’ve been doing R&D on gluten-free bread. I’ve created and tested many recipes throughout this journey.
The first time I successfully made soft gluten-free bread, I was beyond excited! At that time, I only used one type of binder (xanthan gum).
Using that binder, my gluten-free bread could hold together when squeezed, but it was still dry and crumbly once cooled.
From there, I started experimenting with different binders until I discovered a combination of two powerful ones for gluten-free recipes (xanthan + psyllium husk).
The number of gluten-free bread experiments I’ve done is countless!
I’ve tested well over a hundred bread recipes, trying out various ratios of flour, binders, liquids, and other ingredients.
Finally, I managed to create and refine a recipe that looks and feels just like wheat bread—but completely gluten-free.
I included this masterpiece recipe in my online class because the ratio I developed is incredibly versatile—even if you use wheat flour, it still works.
The result is super soft when using gluten-free flour, and you can even pull the bread apart just like regular bread!
If anyone says gluten-free dough can’t be stretched and folded or can’t achieve a windowpane effect, they’re completely wrong.
I successfully mastered both techniques a while ago.
I found the right ratio back in 2023.
I could see the windowpane texture and stretch the dough.
The only thing is, gluten-free dough won’t be elastic because it doesn’t contain gluten.
And the advantage of gluten-free dough is that you don’t need to wait for it to become elastic like wheat dough to achieve super soft gluten-free bread. Only a few seconds to minutes is enough.
After I completed the R&D for the Masteroti recipe, I reviewed it again.
It turns out the ratio is really powerful and actually quite close to a wheat-based recipe, the only real difference is the hydration level.
If I were to explain everything, it would be way too much.
Right now, I’ve already launched 2 gluten-free classes, 1 Masteroti book, and soon there will be a dedicated gluten-free baking studio.
I’ve successfully broken a world record in the gluten-free space by creating a gluten-free bread formula that rivals wheat bread!
The crumb is light as cotton and stays soft for a long time, with a thin crust. The ingredients I use in the recipe are very minimal, all beneficial for the body.
Many people say that gluten-free bread is naturally hard.
But from the start, I’ve always said,
"It’s not supposed to be hard, you just haven’t found the right ratio yet."
Day by day, I’ve proven my words true, until I finally cracked the code to achieving a gluten-free bread texture that rivals wheat bread, even without gluten.
The first time I successfully made soft gluten-free bread, I was beyond excited! At that time, I only used one type of binder (xanthan gum).
Using that binder, my gluten-free bread could hold together when squeezed, but it was still dry and crumbly once cooled.
From there, I started experimenting with different binders until I discovered a combination of two powerful ones for gluten-free recipes (xanthan + psyllium husk).
The number of gluten-free bread experiments I’ve done is countless!
I’ve tested well over a hundred bread recipes, trying out various ratios of flour, binders, liquids, and other ingredients.
Finally, I managed to create and refine a recipe that looks and feels just like wheat bread—but completely gluten-free.
The result is super soft when using gluten-free flour, and you can even pull the bread apart just like regular bread!
If anyone says gluten-free dough can’t be stretched and folded or can’t achieve a windowpane effect, they’re completely wrong.
I successfully mastered both techniques a while ago.
I found the right ratio back in 2023.
I could see the windowpane texture and stretch the dough.
The only thing is, gluten-free dough won’t be elastic because it doesn’t contain gluten.
And the advantage of gluten-free dough is that you don’t need to wait for it to become elastic like wheat dough to achieve super soft gluten-free bread. Only a few seconds to minutes is enough.
After I completed the R&D for the Masteroti recipe, I reviewed it again.
It turns out the ratio is really powerful and actually quite close to a wheat-based recipe, the only real difference is the hydration level.
If I were to explain everything, it would be way too much.
Right now, I’ve already launched 2 gluten-free classes, 1 Masteroti book, and soon there will be a dedicated gluten-free baking studio.
- Masterclass ( Full ratios of cake/bread/cookies flours and 40+ recipe Gluten Free Sourdough)
- Masteroti (Masterpiece formula for Softest Gluten Free Bread)
I’ve successfully broken a world record in the gluten-free space by creating a gluten-free bread formula that rivals wheat bread!
There’s no baking powder, no strong egg smell, no artificial colorants, no ovalet, no bread improver, and no white sugar.
Tags:
Gluten Free