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A question for the bakers --
I've bought the GF cookbooks and made the Bette Hagman GF "flour" and am
trying it in my old faviorite recipes. The rice flour is gritty though. I
was wondering what/how/how much it will take to retrofit these recipes. I'm
starting with the cookies and the fruit/nut breads. I've seen the
recomendation that increasing protein (and using xantham) will help, but I'm
wondering if anyone can share more specific advice.
TIA - lynn :)
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"Ask and it will be given to you; seek, and you will find;
knock and it will be opened to you. "
Matthew 7:7
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