Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and oat flours add texture, which works well in ...
As there is no gluten in the flour, no kneading is required! Don't be concerned that your dough has a wetter consistency – it may be more like batter than traditional dough.
Combining gluten-free flours, starches and binding agents will improve elasticity and structure, Fiesel said, and incorporating fats or oils may help enhance the pliability and mouthfeel of flour ...
There are significant challenges to creating gluten free food ... our producers simply replaced wheat with nut flour or rice, oat and buckwheat flour.” Italy, with its high wheat and semolina ...