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 ...
Woman can't eat bread and grain products because ... alternatives to gluten-containing versions. "There is a common misconception that gluten-free means healthy," she said. "This is incorrect ...
It's gluten that gives bread its elasticity and cakes their lightness. Gluten-free flour is now available ... of getting used to cooking with them. As there is no gluten in the flour, no kneading ...