Not exact matches
Shepard cautions people that her flour is designed to work on a 1 - to - 1 exchange with wheat flour in «
normal» recipes and that substituting her blend in recipes calling for other gluten - free flours might not yield good results
since many recipes compensate for the bad taste of the gluten - free flour by adding extra sugar and
butter.
In
normal case if I need to proof the croissant it is very diffcult
since sourdough starter need to take longer time for proofing and if I put it into the oven and add a little heat the
butter will melt due the heat.
A
normal peanut
butter sandwich is good for health but
since the breads are highly refined, you can replace it with fruits like apple!
The dairy used in
normal desserts poses its own problems, especially
since most baked goods call for at least one stick of
butter.