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arcane1

First Try W/bread, Need Suggestions

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My sister is unable to consume gluten products, and I am attempting to make crescent rolls that my grandmother used to make before she passed away. I tried for the first time today, having never used gluten free flour before. I know from making the rolls with wheat flower that they tend to rise rather well and are light and rather airy. With the gluten free flour I ended up with rather thick lumps of bread lacking most any taste. I knew it was a long shot to utilize the same recipe and just substitute a different type of flour. I was able to maintain elasticity using another compound I picked up at a gluten free store. Any suggestions on a flour that isn't as thick, or am I just dreaming?

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Guest nini

I've had pretty good luck using Orgran's Self Rising Gluten Free Flour in substituting in traditional recipes. I've found it at my local Health Food Store but you can surely find it online as well

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I find that gluten-free baking is similar to making quick breads, not typical wheat flour breads. I don't know if this makes any sense. I have had no problem with muffins, loaves, pancakes and that sort of thing, but I have not been completely satisfied with other baking from scratch.

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Guest CD_Surviver
My sister is unable to consume gluten products, and I am attempting to make crescent rolls that my grandmother used to make before she passed away.  I tried for the first time today, having never used gluten free flour before.  I know from making the rolls with wheat flower that they tend to rise rather well and are light and rather airy.  With the gluten free flour I ended up with rather thick lumps of bread lacking most any taste.  I knew it was a long shot to utilize the same recipe and just substitute a different type of flour.  I was able to maintain elasticity using another compound I picked up at a gluten free store.  Any suggestions on a flour that isn't as thick, or am I just dreaming?

<{POST_SNAPBACK}>

Try using some xanthum gum with the recipe it helps our cookies to rise a little and makes them a little bit more chewy. and for any recipe that is gluten-free i would lower the temp of the oven by maybe 50-100 degrees depending on the type of oven you have.

lauren

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