There are a lot of ready-to-use mixtures of glutenfree flour available to use for baking and I tried a couple of those, but am not a big fan. Instead, I decided to create my own blends and the base for that is usually rice flour. Currently I am mixing 50/50 of the coarse flour by BioKorn and the very fine flour from the Asia grocery store for this glutenfree pizza dough recipe. Sometimes I choose the flour from Bauckhof, but it´s the more pricy option of these brands.
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