Homemade gluten-free bread is flatter, denser, and chewier than regular bread due to the lack of gluten. Carbonated water can help you achieve a lighter texture.

The carbon dioxide in carbonated water will add bubbles to your dough, creating much-needed structure, airiness, and lift in your bread.

Another helpful tip to produce light gluten-free bread is to let the ingredients reach room temperature before using them, as cold temperatures stunt yeast growth.

If your recipe calls for butter, try whipping it before incorporating it into the dough. This will further increase the lift and airiness of the batter.

Finally, use carbonated water, or a gluten-free beer for some extra flavor, to nail the texture and create a lighter, bubbly batter.

Once baked, make sure to eat your gluten-free bread quickly before it spoils. You can also store it in the fridge for a few days or in the freezer for up to two months.