Gluten free flours tend to clump together. By using a whisk, you ensure everything is nicely mixed together and that the yeast & sugar are mixed well enough to give you a nice rise.
2. Use warm loaf tins
As with glutinous bread making. Cold is the enemy. If you are baking loaves, after mixing, add the batter directly to a pre-warmed loaf tin (not hot) and then cover and leave to prove.
3. Do knock back
If you are making loaves and you have proved your batter in the tin, the temptation is to ignore the knocking back. If you do, you will get holes in your bread.
I use a chopstick to gently stir the batter mix in my loaf tin and that way, I don’t knock all the rise out.
4. Bake for an hour at 180 – 200 degrees
It is usually at this stage things go wrong. The temptation is to take it out of the oven too soon, especially as the crust starts to brown after around 20 minutes. The base would also knock (like glutinous bread making) after about 45 minutes. However, if you take the bread out too soon, it will collapse on the cooling rack. This is because there isn’t any gluten proteins that have solidified. In gluten free bread baking, you need to gently drive off as much of the moisture as you can. My recommendation is to bake for 1 hour at 180 degree (fan oven), 200 degree (non-fan oven). If the crust looks to be burning, turn the heat down a little but leave in.