Use hands to mix
as the dough thickens.
Add the flour one cup at a time, beating after each addition, graduating to kneading with hands
as dough thickens.
Not exact matches
Let sit at room temperature at least 30 minutes to hydrate flour;
dough will be very loose but will
thicken as it sits.
Dough will look very loose at first, but will
thicken as it sits.
They are used liberally in gluten - free baking
as texture enhancers to replace the elastic properties typically provided by wheat gluten,
as their ability to
thicken and stabilize
doughs helps improve the consistency and moisture of notoriously dense and crumbly gluten - free goods.