I'm wondering if you guys have any suggestions for fluffing up all-purpose, gluten-free flour. More yeast & time to rise, perhaps??

Hello! We've made this a couple time using Bob's Red Mill's all-purpose gluten-free flour, & while it is delicious as is (my family gobbled it up in about 5 mins), it's definitely more biscuit-like. Thoughts??

• Posted by: Heather Hellweg
• April 25, 2020

• 304 views
• 0 Comments

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