Gluten-Free bread has been the biggest challenge to master. I’ve finally found three flours that work the best: ATK All Purpose Gluten Free Flour blend from “The How Can It Be Gluten Free Cookbook”, King Arthur Flour, and Bob’s Red Mill 1 to 1 Baking Flour.
In our family, we typically give a recipe the name of the person who shared it with us. This recipe is from my niece, Ebba. 2/3 cup (1 1/2 dl) King Arthur gluten-free flour 1/4 cup (1/2 dl) Buckwheat flour … Continue reading Ebba’s Crackers: GF/DF
2.5 cups (6 dl) King Arthur GF flour and 1/2 cup (1 dl) Buckweat flour 1 1/4 cup (3 dl) finger warm water 1/2 cup (1 1/4 dl) oil (I use olive oil) 1 t salt 1 T honey 1 … Continue reading Honey Loaf: GF/DF
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