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used strong bread flour,measured every thing exactly ,so will go with suggestion of less yeast.thanks.
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Does anyone know of a good book for gluten free baking ? (By hand or machine, I can't afford to be fussy !
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I've been "experimenting" with gluten free baking for years now, as often as three times a week (more if I get the mixture wrong !
) and although I think I have it pretty sussed, I have not the faintest idea why the different mixed I use work.
I'll tell you what though, that gluten stuffie they use in baking nowadays is the best thing since sliced bread !
There's no point reading history if you don't use the lessons it teaches.
Head-hunted member of the Nutter's Club - can I get my cranium back please ?Comment
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