I have one here which is a mix of rice, tapioca, potato with vege gum (415).To use this when making biscuits do I replace this flour gram for gram with wheat flour! Is this kind of flour suitable for bread making.!
geldof,
Jan 7, 4:42am
Try gram for gram.Sometimes the recipes need adjusting. I have had good results using the 'macro' brand flours as a straight substitute.
Bread and Pastry usually require a different blend.
stanish,
Jan 7, 5:04am
It depends on the ratio but making bread requires a runny mix as it will go like a rock if you try to make a dough like normal bread. I find that with all gluten free flours you need a little more to get the consistency right another thing I do is put a greenish banana in to help the moist and soft and egg to help it hold together as the bread can be very crumbly. Do be careful which type of yeast you use as some are not gluten free. Healtheries make a pre mixed bag that makes two loaves, works out about half price of a pre made one, lovely straight out of the oven next day good for toast. Hope this helps.
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