“Can you make this gluten-free?” has become one of those dreaded questions every recipe developer and food writer must face. We dread it because we’ve accepted the discomfiting truth: There ...
Those with food sensitivities or intolerances will love the new swath of gluten-free flour blends that have hit the market. Not all gluten-free flours work as a 1:1 swap for all-purpose flour ...
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 ...