It is crumblier to
handle than flour containing gluten, but easy to make into pastry, filling and more dense than lighter flours.
Not exact matches
This is because white
flour is much easier to
handle than whole wheat, which reduces the learning curve dramatically.
First, I'm not sure what
flour blend you're using, but although nearly any blend should be possible if the method is right (since most of the success of puff pastry is architecture more
than chemistry), lower starch / higher protein blends will be harder to
handle for the baker.
But rather
than using only all - purpose gluten - free
flour, I used a combination of
flour and masa harina corn
flour, since I like the weight and chewiness of the masa but the
flour makes the dough a bit easier to
handle.
The Wonder Junior produces more
flour per
handle revolution
than the Country Living Grain Mill, and for half the price too.
I love your baked goods recipes, but can't
handle almond
flour more
than VERY occasionally and in small quantities.
Since one person doesn't
handle oats well, I made the recipe with brown rice
flour and sorghum in place of the oats and it turned out better
than the original.
The mesh is extra-fine, making it more suitable for dusting icing sugar
than heavier bread
flour, plus the
handle is dinky enough to be slotted into a nook in a busy cupboard.
I made these today and they were better and easier to
handle than the tortilla recipe listed on the back of the bag of Otto's Cassava
Flour.