As many people strive to live longer and healthier lives, some have opted to decrease and even completely eliminate gluten in their diet. Research shows that gluten can have some serious adverse effects on one’s digestive system and intestines. This can lead to many illness and unwanted health conditions. One way that some are decreasing their gluten intake is by eating gluten free multigrain breads. This bread can be bought at the store or can be made at home. Although it is healthy, there are often complaints that it is too dry. For those who decide to make their own, it is worth it to know a few secrets on how to add moisture.
One can use mayonnaise to add moisture to recipes. Cake bakers often use mayonnaise to add moisture and the same could be done for breads. A tablespoon added to the recipe should do the trick for producing a smooth and moist taste.
Another ingredient that has been known to add moisture to foods is olive oil. Either the lite or regular version of the oil can be used. Most people already have some form of this oil in their kitchen cabinets but if not, a quick trip to the grocery store can handle that problem.
One of the more obvious ways to keep gluten free multigrain breads from getting too dry is to not overcook it. When anything is cooked too long the moisture is sucked right out of it. This problem can easily be remedied by using a digital thermometer. It will help with determining the inside temperature of the loaf.
Making a moist loaf of gluten free multigrain bread can be tricky. If one is not aware of a few ingredients that can make it moist, they can end up with a dry and unsatisfying loaf. Using olive, mayonnaise and a digital thermometer can help save the day.