Should I follow the order to add in ingredients for gluten-free bread as the wheat bread?

[chueh]

When making wheat bread dough, we wait the dough forming a ball or come together in order to add fat and salt.

1. Do we need to wait to add fat until the dough forms a ball for gluten-free bread??? It's so VERY sticky with gluten-free ingredients. The mixer has to work much harder and longer time. I had to finish up everything by hand mixing by adding the fat.

2. Also I always made pre-ferment dough to make wheat bread. I still do it with gluten-free bread dough. However, found that the pre-ferment gluten dough doesn't rise as much as the wheat pre-ferment in the fridge. The gluten free pre-ferment doesn't seem to create little bubbles or become airy in the fridge. Thus, does this step help or not??? I'm pretty much using my regular wheat bread recipe but only convert it to gluten free by replacing the ingredients. I mean the gluten free bread is still nice and fluffy but the process is more difficult due to the stickiness; it's harder to handle

 

[dragnlaw]

You've completely lost me on this one.
I don't think I've ever had a dough form a ball before adding the next ingredients (gluten-free or otherwise).

 

[chueh]

dragnlaw, most recipes say to add the oil or fat for the last or the second the the last step, for fat interfere with gluten development. At the beginning of mixing, ingredients are all over the place in the mixing bowl. When the dough is almost done, it would all come together almost like a ball. Same as anything you mix with your hands even when making a pie crust; at first the ingredients are crumbly, and after a while all would come together and you can form the dough in your hand like a ball, which won;t fall apart

 

[dragnlaw]

Other than my bread machine - I don't think very many of my recipes call for butter or fat. Yes, maybe a few but not generally. Give me a chance to go back and check them out.

 

[HeyItsSara]

in a bread machine? i've never done that. i add salt at the end so as not to kill the yeast. but that's the only concession i've made.

 

[Sir_Loin_of_Beef]

As a technical publication professional for over 45 years, we had two sayings: "RTFM (read the friggin' manual!)", and "When all else fails, follow the instructions"!

 

[dragnlaw]

My bread machine calls for the salt, sugar, butter, hot water. Then add the flour and sprinkle the yeast on top. In other words, all the wets, then all the dry.

I also checked a few of my regular bread recipes and a few of my gluten-free recipes. They all work the same routine.
Fats are processed as a liquid ingredient. If you have eggs, honey anything like that - is also when the fats are added.

I've never had (to the best of my knowledge) a dough recipe where you add the fats last after all the mixing.