Hey everyone, does anyone know how to make gluten free bread that might be as soft and fluffy as that previously posted Japanese milk bread appears to be?
Hey everyone, does anyone know how to make gluten free bread that might be as soft and fluffy as that previously posted Japanese milk bread appears to be?
King Arthur’s uses ‘cleaned’ wheat starch, supposed to be <20 ppm gluten.
This isn’t ok for many with wheat allergy or gluten intolerance that is not celiac.
Whoa, that wouldn’t work for me. I’m using this stuff: https://shop.kingarthurbaking.com/items/gluten-free-all-purpose-flour