I was diagnosed type 2 diabetic 3 weeks ago. I am a big sweet eater as well loved my Dr Peppers, well life sucks right now we’re learning and I’ll never get used to the crappy after taste of coke or Dr Pepper Zero. Here’s my problem, hv wasted 4 bowls 4-cup fulls of gluten free flour. This stuff is expensive wife is upset I’m wasting it but gotta figure out how to make my flour rise and to make a semi dough type m. All 4 times my dough won’t rise. Tried almond flour, king Authur gluten free flour(it’s white and looks and feels like real deal), I followed recipe to a tee. But my mix just never mixed into what our bread dough used to look like, felt like wet sand kinda, try and fold it over it crumbled, never made a dough and waited 3 hours and no rise.
If I mixed in 1tsp if Xanthan Gum powder to 4 cups of my flour(recipe calls for 4 cups), I guess that’s called a binder agent, who knows what binder agent is, any ways how the heck do I get my mix to get dough like and how do I get it to rise,
Oh, one more question:
When I add my dry yeast to 1/4-1/2c of 95-105degree water, add 1-Tsp of sugar, do I pour it into mix them or wait 10-15 mnts let it foam up them add it to mix? I thought if it foamed up it’s done, pour it out start over? If it foams up then pour it into my mix it will still make mix rise? I won’t put into mix dry yeast by itself I like to put in warm water and make sure it foams. So after it foams up them scrape it into my mix? Thanks fir anyone’s help dont know how to see if I get any responses? Thanks Steve Q

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