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Quick grumble [Feb. 5th, 2010|04:36 pm]
[mood |annoyedannoyed]

Is it unreasonable of me to be annoyed at the many gluten-free recipes that basically substitute a commercially bought 'gluten-free' flour for regular flour, with no other changes? I can bloody figure that one out for myself thanks. I prefer making things from scratch, and that includes using or combining various things like potato and rice flours in place of the regular variety.

Before someone asks, was looking up gluten-free pizza bases so I can make some for tonight. Found a recipe that seems worth trying, happy to have any recommendations for others though.

[User Picture]From: tikiwanderer
2010-02-05 08:12 am (UTC)
There might be other changes included in the recipe that aren't obvious, such as (as Lisa said) increasing the amount of water, or the amount of rising agent (baking powder or vinegar/baking soda or whatever they're using). But if there aren't, then yes, it's kinda dumb. Be annoyed at the stupid people. There are many, so it's like shooting fish in a barrel.
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