Great question, Roxana! While there obviously won't be any effect on gluten development during an autolyse of gluten-free flour and water, it's possible this sort of pause could be beneficial in other ways. This is pretty uncharted territory as far as I can tell. I would guess, however, that any autolyse should include the xanthan gum, along with the water and gluten-free flour, to assure that this ingredient hydrates properly. Barb

• Reply