The Baker's Hotline

January 4, 2016 at 9:09am

That's one variation we haven't tried yet. Gluten in wheat gives a bit of snap and chew to the dough and helps hold the crispy pockets of air generated by the steam in the dough. GF flour doesn't have that same snap and won't keep the same texture, but you can certainly experiment to see if it works for you. Happy testing! Laurie@KAF
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