If your gluten free dough won’t rise, there are a few things to check. The first thing to check is whether your yeast is good/fresh. Did you proof the yeast? All you have to do is to soak the yeast in liquid for about 10 minutes. If the yeast mixture becomes foamy on top, it is fresh.
When adding liquid to yeast or vice versa, be certain that the liquid is not too hot. Anything over about 120 degrees F may kill yeast. Also, did you use the correct rising temperature? Anything causing the yeast to reach over 120 degrees F, even a very hot oven during the rising period, can kill it.
Ideal rising temperature for an average gluten free dough is 80 degrees F. Use this temperature if your dough is a combination of gluten free flour, starches, gum or gum substitute. When using whole grains or all gluten free flour versus some flour and starch, your dough may benefit from a higher rising temperature. Instead of 80 degrees F, try 84 or even 86 degrees F.
I use the Brod & Taylor Folding Proofer/Slow Cooker for proofing (final rising of) dough. It’s great because you can set the temperature to whatever your dough requires. I like it because it contains a metal tray to place underneath the rack which creates a little steam to keep the top of the dough moist. You can achieve the same thing in your oven (place a tray of water on the oven floor), but unfortunately, an oven’s temp cannot be regulated. I highly recommend a proofer of some sort, but you certainly can make due with what you can afford.
If your yeast is fresh, one thing to ask yourself is, “Is the dough heavy in fat and/or sugar?” due to their weight, butter and sugar take longer to proof/rise. All of that fat and sugar weighs down the other ingredients. To give heavy sweet dough a boost, consider using SAF Gold Instant Yeast.
If you use too much salt, it can also retard rising because salt controls yeast action.
In addition to the above, if you add too much gum or psyllium husk, it does not allow the dough to stretch and rise easily. It is similar to adding too much dry cement to water. There is such a thing as too much structure. You have to have the correct balance of structure (gum or other binder) and liquid. To troubleshoot gluten free dough with too much binder, add more water or other liquid and allow it to rise again.
If your dough doesn’t rise enough, you can also add additional yeast the next time you make it. Of course, it will create more holes. If you add way too much, you risk your dough collapsing upon cooking, or worse, during baking.
Lastly, yeast-risen dough requires patience. Allow the dough to slowly rise, as long as needed. The perfect texture that time creates is worth the wait.
We love tastings from wine to chocolate, but it was also fun to taste the newest recipe of PACHA bread! If you haven’t read our review yet, go to PACHA Bread Review. There, you will not only read my gluten-eating husband’s and my feedback on these healthy gluten free breads, but also discover their ingredients, nutritional facts, and why buckwheat is so very healthy for your gut and more. Meanwhile, PACHA is giving away a prize to one lucky winner. It’s simple to enter!
This giveaway has ended. For the winner please, scroll to the bottom of this post
We were really excited to taste the new Gluten Free Yonutz! If you haven’t read our review yet, go to Yonutz Gluten Free Donuts Review. There, you will not only read my gluten-eating husband’s and my feedback on these gluten free donuts, but also discover which original shark from the Shark Tank television show is backing Yonutz; a list of their ingredients, and more. Meanwhile, Yonutz is giving away four prizes to four lucky winners. It’s easy to enter!
THIS GIVEAWAY HAS ENDED. See the bottom of this article for a list of winners.
The excitement generated by Yonutz stores has been phenomenal to say the least. With over 3 million combined TikTok and Instagram followers over several channels, and backed by Kevin Harrington of The Shark Tank television show, the logical next step was to supply their customers with gluten free donuts. On November 28, 2022, they made that dream a reality! Enter the Yonutz Gluten Free Giveaway through January 14, 2023.
While Yonutz are not certified gluten free, they are made in a facility that produces gluten free certified food to be under 10 ppm (parts per million) gluten. The FDA requires gluten free labeled food to be under 20 ppm.
“The Gluten-Free Certification Organization (GFCO) is a program of the Gluten Intolerance Group (GIG), a 501c3 non-profit empowering the gluten-free community since 1974. Unlike other certifications which only audit record-keeping, GFCO reviews the manufacturer’s products and ingredients, and individually tailors testing requirements based on risk.
“Our products are made exclusively in this [type of] facility and I imagine in the future we will likely certify our product[s].”
Yonutz Gluten Free Donuts Allergen Status:
Yonutz gluten free donuts are made safely, free from gluten, dairy, soy, peanut, and tree nuts. They ship them fresh, directly from a gluten free facility. They include all of flavor and fun as their traditional Yonutz without the worries.
Total Carb – 48g (includes 28g sugars, 28g added sugars)
Fiber – 1g
Protein – 3g
“I have been 100% gluten free for over 12 years and a gluten free baker since 2005. I can tell you that Yonutz Gluten Free Donuts taste amazing! The flavors in their glazes are the key, along with the moisture in the donut base. The sweetness is well balanced, as well. They have the texture and weight similar to traditional cake donuts, but are moister. That’s what the combination of sugar and palm oil creates. They make baked and fried goods moist and creamy, similar to butter.
Upon their arrival, I homed in on their sugar-cinnamon flavor. Cinnamon, while super healthy for you, as it helps fight inflammation, I’m allergic to it as it is high in histamine. I thought I’d take one bite as it was almost time for my anti-histamine anyway. Big mistake! Why? Not because of any negative reaction, but because I couldn’t stop at one bite. The moisture, texture, and flavors were spot on!
The glaze on the Marble version was incredible! I kept trying to figure out what the flavor was. I could only guess maple, but it’s not even an ingredient, as you can see above in the ingredients list.
I next homed in on the chocolate-glazed donut, which did not have as much chocolate as I would have liked, but just as moist and just as balanced in sweetness as the others. I thought it was going to be a chocolate donut, but is a vanilla donut with chocolate glaze.
Both the classic glaze and birthday cake are similar. If you’re a classic glaze donut fan or love the fun colors and crunchy birthday jimmies, you’ll love these as well.
The strawberry had me guessing…Is it strawberry? It tastes like strawberry, but has a little tartness to it like raspberry. Nope! It’s not raspberry! It’s strawberry!
Overall, taste and texture aside, it was a wonderful and fun-filled experience much like wine-tasting, but tastier!
Steve, my gluten-eating, sweet-toothed husband,
“They’re really good. So far, the strawberry is my favorite. They’re heavier than regular donuts but I love them just the same. I only wish they had a devil’s food donut. I can see myself eating these anytime! – all the time!”
He loved them enough to polish off the rest of the box! Lol!
Go directly to yonutzglutenfree.com to purchase any of the above gluten free donut products. They all include free shipping. Orders placed through Monday, December 19, 2022 should arrive by Christmas.
What’s coming next for Yonutz Gluten Free Donuts?
Yonutz plans on releasing a gluten-free “friendly” version in their stores that will NOT be free of gluten cross-contamination, but will contain only gluten free ingredients. Then, they hope to follow that with a gluten free version of their famous Smash Donut, which is a warm pressed donut filled with cold ice cream and covered with various delicious and colorful toppings. The different textures, flavors, and temperatures create an explosion for your palate!
This review is sponsored by Yonutz and contains our honest opinions.
No matter which liquid you choose to use in this recipe, the end product is the same… crunchy, golden, gluten free onion rings. They are flavorful and will be the hit of your party or family gathering, enjoyed by everyone. Serve as an appetizer, snack, or side dish.
I know that many of you try to substitute other flour blends in some recipes. That’s fine if you wish to experiment, but know the texture of the dough you wish to achieve. In this short video, learn the texture of the dough for the gluten free chocolate cake donut recipe. Watch below…
Miss donuts? These gluten free chocolate cake donuts were a huge hit with my gluten-eating husband! I even substituted full-fat coconut cream for heavy cream in the chocolate glaze. He really loved them. They truly are a donut that you can serve everyone.
Finally, a rice free gluten free all-purpose flour! Use Carla’s sorghum flour blend in place of other gluten free flour blends, weight for weight or as listed for cup for cup. This blend is ideal for cakes, cupcakes, pancakes, and more. However, just by adjusting the gum amount, you can make bread and even crunchy cookies.
Learn how to use xanthan gum from my over 13 years of gluten free recipe development for manufacturers as well as the general public. View the chart showing how much xanthan gum to use in different types of gluten free recipes. Many people who are just beginning a gluten free diet wish to know what xanthan gum is and if it contains any allergens. Learn all of the above as well as how it effects your digestive tract.
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