Gluten-free flours are often drier and more absorbent than regular flour. Baked goods: Gluten-free flour can sometimes result in denser baked goods, but you can adjust the recipe's liquid levels to create lighter, softer baked goods. Gluten-free recipes often call for more liquid and leavening, like baking powder, to create looser batters and lighter textures. Gluten-free batters can also benefit from overmixing. Baked goods made with gluten-free flour may also take a few minutes longer to bake.
Blessings K from sunny Chicago. I used your recipe measurements to make my tomato cheese bread. Our uptown farmers market venders imspired the recipe. I use Not your Nonna's Calabrian sauce as my liquid. I use Stamper cheese's Violet Bella cheese. It is a hit. Thank you so much.❤❤
I made this bread today, in my Zojirushi bread machine, on the quick setting. I want to say, it came out excellent. I was surprised how fluffy it is. I did add some sun dried tomatoes and powdered milk. Thank you!
