Following a gluten-free diet is not only about choosing gluten-free ingredients but also about creating a safe kitchen environment that helps prevent cross-contamination. Even small traces of gluten can contaminate food, so using dedicated tools and equipment is recommended whenever possible.
If you would like to prepare your dough a day ahead of baking, you should use cold water and only half of the yeast quantity - regardless of whether you use dry or fresh yeast.
If you wish to put bread or rolls into the freezer, we recommend removing them from the oven five minutes earlier, freeze them while still warm, and only bag them once they are frozen.
