Gluten free dough is very different from
a traditional wheat dough, it's really a thick batter consistency.
Not exact matches
Once cooked the
dough spread just the right amount I would expect with any
traditional wheat flour recipe.
Even still
dough will be a bit softer than a
traditional wheat crust, due to the nature of the ingredients.
Gluten - free
dough is very batter like and not like
traditional wheat - based
doughs.
These are made with yeasted, whole
wheat dough similar to that used in my spinach fatayer recipe — it doesn't use
traditional samosa maida flour or empanada lard, but becomes wonderfully fluffy while remaining sturdy enough to hold in all those fillings.
The kids will love them because they're chocolate sugar - cookie
dough, but I like them because they have whole
wheat flour and are lower in fat than a
traditional sugar cookie.