Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Heather Porrill says
January 19, 2012 at 11:12 am
I love flax seed, I am going to have to try this bread. This looks fabulous!
January 20, 2012 at 12:16 pm
When a recipe calls for rice flour, is that the same as white rice flour? I have brown rice and sweet rice flour on hand but no regular rice flour. I know they have very different textures though, so I just wanted to make sure I was using the right one.
January 20, 2012 at 1:27 pm
It didn’t specify in the recipe, but I used a superfine brown rice flour. Worked just fine.
InTolerant Chef says
January 23, 2012 at 3:07 pm
It sounds lovely. I certainly understand the need for different flour blends, and it certainly makes a difference to the finished product, but I find it puts a lot of people off. Probably a good book for already hardened gfree cooks.
February 9, 2012 at 9:14 am
I would totally agree with you. 🙂 I see the need, but find it a hassle if I have to have 3 or 4 different blends (bad enough having 4 kinds of flours!).
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