![]() ![]() The sharp granules can slice through protein chains, and make bread doughs crumbly, rather than elastic and chewy. When baking my whole grain gluten free sourdough breads I use a ratio of 70% medium density flours, 10% high density, heavier, coarse flours and 20% low density with softer, finer texture.ĭepending on the grind, gluten free flours can also be very coarse or fine. So mixing different types of fours will give you the best results. ![]() When making bread I like to use a combination of gluten free flours because using just one is not going to give you the right texture, they all have different density, taste and smell. I do not use psyllium because it I found that it irritates my stomach.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
December 2022
Categories |