Chris

December 18, 2016 at 3:51pm

Hey - I'm trying my own gingerbread recipe (made for years with regular flour) with gf flour - why the buttermilk? Is that to compensate for gf flour dryness? I'm trying my second batch (first didn't rise at a 1-1 ratio) with 1/2 t more baking soda and an additional egg white. Also more beating. We'll see...
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.