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So after 20+ years of pastries, I'm doing something new and working in a vegan restaurant. I've been there for about 6 months, and learning a lot about baking without dairy, without eggs, etc.... pretty cool, actually.

But there is also a high request for gluten-free products among this clientele... I've managed to come up with a few neat things, but one thing we're having problems with is the bread... sometimes we get huge air pockets even though we're doing things consistently. We can't blame the gluten not being kneaded properly as there isn't any (we're starting to wonder if it's tied to the weather but that'll take time to figure out)... I'm not a big expert on breads.. hoping someone may have some ideas?