I am working on a recipe that uses gluten-free flour and cauliflower flour. I am having trouble getting the bread to be like a bread and not an edible brick. Any suggestions on proofing and baking temperature? I can not use any baking soda/powder or xanthan gum. The combined flour weight is 3 lbs, and water is 2 lbs.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Browse other questions tagged or ask your own question.