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Thanks! I would recommend trying. It really wasn't as difficult as I thought it would be. It's one if those things where what you need most is patience. As for the flour, it was Bob's Red Mill, which is a mixture of many types of flour. I'm no expert on the stuff. My wife has celiac, which means I usually just avoid flour altogether. This stuff worked great for pastry, but pastry is the kind of thing where you're not working the dough a lot to really develop the glutens, so I don't know how it would fair in more traditional baking. There's a brand called Cup-for-Cup that I've been meaning to try. Heard wonderful things, but I haven't used it yet.