You have to use
the same types of flour for the recipe to work.
Not exact matches
I've tried 4 or 5 different
types of flours (always in the
same bread pan), but the crust always turns out hard and almost stale - feeling.
I also won't use two
types of flours in the
same recipe, as many other gluten - free recipes do, and in this book I've avoided using any special thickeners, like arrowroot or tapioca starch.
Flours are not subject to the
same type of spoilage and can be kept at room temperature.
If so, what
type (s)
of flour did you use and did you use the
same measurement?
I do the
same thing with the
types of flour I use for baking.