Kneading

In traditional bread baking, kneading is done to activate the gluten protein in the dough. Since gluten-free baking is, obviously, free of gluten, you might wonder why kneading is necessary. When I first started experimenting with gluten-free breads, the dough crumbled apart like clumps of dirt when the proofing started. The expanding yeast was breaking the dough instead of pushing it outward like a balloon. I quickly realized that I didn’t properly knead the dough in the bowl before proofing.

Doughs made with the Bread & Pizza Blend are kneaded as the dough is being made, and sometimes a second time after cold proofing.