How should gluten development be handled in quick breads?

In the preparation of quick breads, minimizing gluten development is crucial to achieving the desired texture. Quick breads are typically leavened with baking powder or baking soda rather than yeast, which means they rely on chemical leavening rather than fermentation. If gluten is developed too much during mixing, it can lead to a dense and tough final product instead of the light and tender texture that is characteristic of quick breads.

By minimizing gluten formation, you prevent the dough from becoming excessively elastic and chewy, which is important since the goal of quick breads is to have a soft crumb. Using techniques such as mixing just until the ingredients are combined and avoiding excessive kneading helps control gluten development, ensuring that the quick bread remains tender and fluffy after baking. This is particularly important since the speed of preparation in quick breads leaves little time for gluten to relax, making mindful handling of gluten even more essential.