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Spelt flour is not gluten-free. Light spelt flour has less protein (gluten is a protein) than regular spelt or strong bread flour, but it's still there (5-8% from what I've seen), so if you need gluten free you need to pick another ingredient. To answer your question, there are limitations to what you can do with low or gluten free doughs. Bread made with ...


I'll admit I've never used these in particular, but as others have mentioned, some options include: Locust bean gum, Psyllium husk, Cellulose gum(carboxymethyl cellulose), Flaxseed meal, Chia seed All of these are thickeners and emulsifiers and can help make a gluten-free dough more elastic(what gluten usually does). If you wanted to, you could make ...


You need to start (and maybe stay) from low temperature. This way the moisture will leave the cookie. If you start with high temperature you making a firm skin that won't let the moisture leave.

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