Timeline for How best to use gluten free all purpose flour?
Current License: CC BY-SA 4.0
5 events
| when toggle format | what | by | license | comment | |
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| Nov 24, 2022 at 17:58 | history | edited | rumtscho♦ | CC BY-SA 4.0 |
updated about cake usage
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| Apr 2, 2020 at 19:27 | comment | added | AndyB | Another case where lowering gluten content is desirable is baking biscuits: high gluten makes them tough, low gluten makes them tender. | |
| Apr 2, 2020 at 13:47 | history | edited | myklbykl | CC BY-SA 4.0 |
Clarify initial sentence.
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| Apr 2, 2020 at 11:19 | comment | added | Chris H | I think your third and fourth points are the key ones; in particular recipes designed for this flour can come out very well even if the texture is a little different to what you're used to. Thickening and flouring are unlikely to consume much of it. If you really want bread of some form, look for gluten-free flatbread recipes. Many are very nice | |
| Apr 2, 2020 at 6:30 | history | answered | rumtscho♦ | CC BY-SA 4.0 |