Hi! I am determined to make a yeast-free, chewy loaf of bread. My impression is that yeast-free breads typically get their rise from baking powder. Now, is it possible to do this while still keeping the loaf chewy? I typically add some vital wheat gluten, which helps with the chewiness, but it seems to become more dense that way. Is there some kind of medium where I can make it rise well with baking powder, but still use all that extra gluten to make it chewy?
Please give me your thoughts and opinions! Thank you.