I Am Gluten Free
Gluten free college recipes, family meals, and tips from a teenage girl.
February 22, 2013
PHYLLIS C HAKE says
December 23, 2016 at 10:32 pm
That is the key…moist dough and just “enough” kneading. I just made yeast cinnamon rolls with a bean, sorghum flour mix and I am delighted. I forced myself to let the dough stay moist and rolled it between the saran wrap that was oiled. It is a wonderful finished product. I also used a bread machine “dough” menu to get the right amount of blending and watched for air to incorporate into the dough as it began to raise. It worked very well. You simply cannot over dry the dough and over knead the dough. It has to be moist and rather gooey to work properly for a great finished product. I am new at the gf yeast breads process but this is my 6th attempt with many failed pizza dough end results that I now believe I can remedy just by measuring, moisture control, less working of dough.
December 26, 2016 at 9:16 pm
Thanks for all the tips, Phyllis! I can’t agree more! I recently discovered the saran wrap trick and have found how much cleaner and simpler it makes things. Oiling it is a great idea, though! Looking forward to giving that a go. 🙂
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