<<Disclaimer: Verify this information before applying it to your situation.>>
Hello,
There's been a lot of posts about making good GF breads at home. I've tried a
few with some degree of success.
I have never, though achieved a bread that, especially in terms of
_consistency_, was as good as the ones that I've bought. (They tend to be too
crumbly, too dense, too dry or something).
What do the professional GF bakeries do (process-wise) or use
(ingredient-wise) that a home baker might not have access to?
Or, do I just need to keep trying?
Brian