Mercedes

October 24, 2021 at 2:22pm

Hi! I have been making this recipe for years now. It is truly a masterpiece. However, a couple of years ago my husband was diagnosed with EOE and wheat is one of his triggers, so now we have to use Maninis Gluten free flour and the dough will not rise as beautifully as it use to with your flour. I have had a bit of success with feeding the yeast with sugar and 100 degree H2O first. Any suggestions?

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