Flours...and other mindless drivel
I am new to the GFCF thing and was wondering a few things.... 1. What are the flours best for? With so many on the market and available, which ones are the most suitable for what use? 2. What should the consistency of the bread dough/batter be? I have sucessfully made some objects that are currently holding large ships at anchor. I suspect that the dough is too dry, but who knows... 3. Has anyone successfully placed their entire family on the diet? How hard was it? My son is old enough to make it impossible to segregate his diet from everyone elses. He would know he was "missing out" when everyone else is scarfing down the pizza! 4. Is there any chese substitue without casein that doesn't taste like the sole of a shoe? Any information would be greatly appreciated
Our whole family is GFCF and everyone has benefited to some degree or other. We are, however, on it because our daughter is a Celiac and our eldest son is allergic to a huge list of things. We tried separate foods for those who needed it and making everyone's meal look similar, but with 6 people in the house it was just easiest to make all for one. Bread should be the consistency of cake batter. Gina has a good article on themestream about this and maybe she will post the link for you. I have it somewhere but have a busy day scheduled. BL ****************************** * v'col netivotcha shalom * ******************************