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We want to do an experiment where we measure the size of raindrops.
To do this we are supposed to fill a baking dish with flour, place it
outside in the rain for a few minutes and then bake it.  when the
baking process is over you  sift through the flour and you have
little hard "rain drops" left over.

Do you think this experiment would work with a GF flour?  Do I need
to add anything to the GF flour?  I haven't educated myself on the
properties of gluten containing flour and don't know if gluten plays
a role in forming the "raindrops".

any help will be appreciated.

Thanks

Shez

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *