Hi again!
So, I recently made my butterscotch brownies again for my colleagues at work. Turns out, the gluten-free version of them was more thick and fudgy. It seems like this kind of flour absorbs more liquid than normal flour.
It also kinda happened with the focaccia bread I made a few days before. The loaf was less spongy and more humid, it looked like it didn't rise either. Perhaps I should add more baking flour to the bread instead, and do more research on gluten-free flour.
I will keep y'all updated!
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