Having got the right flour, you need to spend enough time kneading the dough to make sure it is the right texture — with as much gluten broken down as possible. (london-unattached.com)
But I can definitely see the value in a detailed and well thought - out GF baking book that focuses on the right flour blends to bring about certain textures in baked goods. (jenncuisine.com)
It is nothing like 00 flour that we try to use for bread making and that I thought was the right flour for pasta. (london-unattached.com)