I am brand new to gluten-free cooking due to stomach issues. Tonight, I tried to use the GF Measure for Measure in place of the all-purpose flour called for to thicken the roux I was making for my Chicken and Biscuits recipe. I'm not sure how to describe how the flour reacted except that it didn't react like regular flour at all. Instead, it formed small clumps that almost resembled rice and would not change no matter how much I whisked. I had to toss it and start over using my regular KA gluten flour. What did I do wrong? My regular gluten flour blended beautifully as usual.
August 24, 2024 at 8:26pm
I am brand new to gluten-free cooking due to stomach issues. Tonight, I tried to use the GF Measure for Measure in place of the all-purpose flour called for to thicken the roux I was making for my Chicken and Biscuits recipe. I'm not sure how to describe how the flour reacted except that it didn't react like regular flour at all. Instead, it formed small clumps that almost resembled rice and would not change no matter how much I whisked. I had to toss it and start over using my regular KA gluten flour. What did I do wrong? My regular gluten flour blended beautifully as usual.