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With gluten free flour blends, it's best to reduce cooking liquids by about a third to get baked products of the correct texture, but each flour blend is a little bit different in terms of how much water it needs. Also, they need to be allowed to cool all the way down, as gluten free flours tend to stay very moist when fresh baked, but lose moisture very ...


This recipe is way too low in gluten, or even gluten free. You need wheat flour (or flour of other very closely related species such as spelt) to get a batter which can rise and bake normally. Any flour which does not contain gluten is not capable of trapping the bubbles created by the baking powder, and the moisture of the batter cannot escape the dough ...

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