The Baker's Hotline August 20, 2015 at 12:33pm In reply to Hi---I want to make fresh pasta for a gluten-intolerant friend… by Norma (not verified) I would still use the xanthan gum, Norma. It will allow your dough to roll more easily and it will help with the mouth feel. Jon@KAF Reply
August 20, 2015 at 12:33pm
In reply to Hi---I want to make fresh pasta for a gluten-intolerant friend… by Norma (not verified)