- Always sift the flour!
- Always measure out the flour in grams. (As much as I hate it, measuring by cups and oz is out the window at this point.
- Treat each recipe as an adventure.
- The results during the process will not guarantee the outcome. (I cannot rely on kneading dough anymore, or springy texture.....it's just not there.)
- Be prepared to throw away. (So far I have not had any mishaps to the point I had to throw something out, but I am working on trying to stay calm if I have "throw money down the drain" or garbage in this instance.)
Wednesday, February 12, 2014
5 Lessons when Dealing with gluten-free flour
These are my personal experiences over the past few weeks of dealing with flours that contain no gluten.
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Disclaimer: this blog is not written from a professional medical standpoint. Any and all information is to be read and adapted at your own risk