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jstaib

Baking Help

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It is most likely because there was too much liquid. I find that is where most gluten free recipes go wrong. For example if you're making bread decrease the amount of liquid and then add additional flour until the dough forms a ball. For cookies I always add much more flour than the recipe calls for, but others put the dough in the freezer or refrigerator to make it cold before baking.


Jenny

Son 6 yrs old, Positive blood work, Outstanding dietary response, no biopsy.

Household mostly gluten free since 3/07

Me: HLA-DQ 02 & 0302 (DQ 08), which I ran & analyzed myself!Currently gluten lite, negative tTG, asymptomatic

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