My gluten-intolerant baking friend tells me that oat flour or similar mixed with a starch (corn starch, potato starch) works well, as does barley or spelt. Unfortunately her comment re: ratio was "Just mix some. 3 to 2 flour to starch? Ish. Depends on the dough." HELPFUL, haha.
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branchandroot
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Date: 2012-08-11 04:48 pm (UTC)