Make your own dough enhancer and bread conditioner. It’s easy!
Dough enhancers and bread conditioners are ingredients used in bread making to improve the quality of the dough and the final product. They can help create a better texture, taste, and appearance of the bread, and can also extend the shelf life of the bread. This can be even more important when using gluten-free flour.
What are dough enhancers and bread conditioners?
Dough enhancers and bread conditioners are ingredients added to bread dough to improve the texture, rise, and overall quality of the finished product. They typically include enzymes, ascorbic acid (vitamin C), and emulsifiers. Most dough enhancers are formulated to work with wheat flour that contains gluten. This dough enhancer is for gluten-free baking.
This blend of ingredients is created specifically for use in gluten-free dough and bread.
Nutritional yeast is a deactivated form of yeast often used in vegan and plant-based cooking. It’s a rich source of vitamins, minerals, and protein, and has a savory, cheesy flavor that makes it a delicious ingredient in vegan cheeses. Nutritional yeast is NOT the kind of yeast used to make bread rise.
In gluten-free and vegan baking, nutritional yeast adds just a hint of umami-like flavor, which can be missing at times in gluten-free items. It can also add some texture and stretchability to the dough.
Psyllium husk powder can be used in gluten-free breadmaking as a binding agent. It also gives some bite and stretchiness to the dough often lacking in gluten-free bread. Psyllium husk is a natural product made from the seeds of the Plantago ovata plant, and it contains soluble fiber that can absorb water and help create a gel-like texture.
When used in bread making, psyllium husk can help bind the ingredients together, provide structure, and improve the overall texture of the bread. It can also help increase the fiber content of the bread, which can be beneficial for digestive health.
Gluten-free and vegan bread may use psyllium husk as a substitute for traditional binding agents such as gluten or eggs. Lactic acid is added to further enhance the mix and keep the psyllium husk from turning the bread purple, which can happen.
Soy Lecithin Powder
Soy lecithin is an emulsifier that helps to mix oil and water-based ingredients, creating a smooth and consistent texture. It can also help prevent any separation or clumping of ingredients in food products. Soy lecithin is often added to baked goods to improve the texture and structure of the dough. It can help the dough to rise more evenly and can create a finer crumb structure in the finished product. The powder form is ideal for this mix.
Soy Milk Powder
Soy milk powder is made by dehydrating liquid soy milk into a powder. It is a convenient, shelf-stable ad plant-based alternative to dairy milk and is often used in cooking, baked goods, and as a dairy substitute in beverages. It is rich in protein, calcium, and vitamins, and is a popular choice for those who are vegan or avoid dairy for other reasons.
Lactic Acid or Ascorbic Acid
Lactic or ascorbic acid is going to prevent the psyllium husk from turning dough a purplish hue. Food-grade lactic acid is a natural, plant-derived acid. Ascorbic acid is a naturally occurring organic compound and a form of vitamin C. It is commonly used as a food additive. Both are commonly used as food additives to enhance the flavor, texture, and preservation of food products
Dough Enhancer and Bread Conditioner Recipe for Gluten-Free Baking
If mixing for each use, to each cup of flour add:
- 1/4 teaspoon nutritional yeast
- 1/4 teaspoon psyllium husk powder
- 1/4 teaspoon soy lecithin powder
- 1/4 teaspoon soy milk powder
- 1/16 teaspoon lactic acid OR 1/16 teaspoon ascorbic acid
For a large batch to make ahead of time and store, mix the following ingredients together very well then use 1 teaspoon for each cup of flour. Store this mix in a cool dry place in a jar or other suitable container.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.