Mastering the Rise
Baking the perfect loaf of bread is an art, but when you’re living at 3,000 feet (900 meters) or higher, it becomes a science experiment. If you’ve ever had a beautiful loaf collapse in the oven or turn out dry and crumbly, the altitude is likely the culprit.
At our gluten free online store, we want to ensure your baking is successful no matter where you live. Whether you are using a pre-made gluten free bread mix or your own recipe with a gluten free flour blend, a few simple adjustments can make all the difference.
Why Altitude Matters for Gluten-Free Baking
As elevation increases, air pressure decreases. This affects your baking in two primary ways:
- Faster Leavening: Lower air pressure means yeast and baking powder produce gases more quickly. This can cause the bread to rise too fast and collapse before the structure is set.
- Faster Evaporation: Water evaporates at a lower temperature in high altitudes. This can lead to a dry loaf or a "sticky" dough that hasn't hydrated properly.
High-Altitude Conversion Table
When using a gluten free mix from our gluten free store, use the following guidelines to adjust your recipe.
Pro Tip: Start with the smallest adjustment first. Every kitchen and oven is different!
Adjustment
Liquid (Water/Milk)
Flour/Mix
Sugar/Sweetener
Yeast/Baking Powder
Baking Temp
3,000 – 5,000 ft
Add 1–2 tbsp per cup
Add 1 tbsp per cup
Reduce by 1 tbsp
Reduce by 1/8 tsp
Increase by 15°F
5,000 – 7,000 ft
Add 2–4 tbsp per cup
Add 2 tbsp per cup
Reduce by 2 tbsp
Reduce by 1/4 tsp
Increase by 15–20°F
7,000+ ft
Add 3–5 tbsp per cup
Add 2–3 tbsp per cup
Reduce by 2–3 tbsp
Reduce by 1/2 tsp
Increase by 20–25°F