The truth about gluten-free bread – why it often goes wrong (and how to save it)
"I always hated baking gluten-free bread at first." - so many of our customers say!
No joke. Anyone who's ever baked gluten-free bread knows what I'm talking about:
The kitchen looks like a crime scene, the bread collapses when it cools – and you're left with a compact brick that calls itself "healthy" but is only good as a doorstop at best.
But hey – it's not your fault.
Gluten-free bread is a whole different beast. And the good thing is: if you understand why it behaves that way , you can tame it.
1️⃣ It is too dry (or too liquid)
Gluten-free doughs require a delicate touch.
If the dough is too firm, it cannot rise – if it is too runny, it will collapse after baking.
👉 Remember: Better a little too soft than too dry.
Organic magic flour binds liquid evenly, so: stir the dough, let it stand for 10 minutes , then judge it.
2️⃣ You baked it too hot (or too cold).
Too low a temperature → greasy crumb.
Too hot → black on the outside, raw on the inside.
💡 Start with 200°C top/bottom heat. Every oven is different, but this is a safe starting point.
3️⃣ The bread wasn't allowed to rest long enough
Going gluten-free takes patience.
If you cut it while it's warm, the structure evaporates – and everything becomes rubbery.
➡️ Let it cool for at least 1-2 hours (yes, really).
It sounds annoying, but it's a game changer.
4️⃣ The propellant was overloaded
Baking powder, yeast, cream of tartar – all good, as long as you don't overdose and use water that's too hot!
If there's too much of it, the dough will first explode – and then collapse like a balloon.
With organic magic flour , a normal packet of dry yeast or 1 tsp cream of tartar baking powder is perfectly sufficient - just follow the recipe exactly, and it will work!
5️⃣ The baking pan is your best friend
Free-formed bread looks cool – but without gluten, it lacks structure.
Use a loaf pan , preferably lined with baking paper that lies flat against it.
This ensures the bread remains stable and evenly shaped.
Why organic magic flour makes the difference
Most gluten-free flours consist of starch – your bread will hold together, but it will hardly nourish you.
Our organic magic flour contains chickpea (fiber & protein) , rice flour (lightness) , tapioca (binding) and turmeric (natural freshness) .
This results in doughs that rise, stay moist , and truly fill you up and satisfy you.
Top tip:
If you want your bread to be airier, mix 1 teaspoon of apple cider vinegar into the dough.
This activates the leavening agents better – completely without chemicals.
💛 Feeling inspired to try your hand at magic?
Our organic magic flour is the basis for everything – from fluffy Kaiserschmarrn to the perfect bread.
Get your packet of magic right here:
👉 Order organic magic flour
