For that loaf I used cornflour, Robin Hood GF Flour, and coconut flour so tried five tablespoons.
It went well.
The next day I tried out the new pan swapping the cornflour for almond flour. It is very good. It wasn't quite as dry a dough as the first, but still worked really well.
As you can see it grew a bit and drooped over a pan edge.
I don't care.
I have a proper French bread pan and for it I am grateful.
The photo is of that very first batch of French bread from the new pan.
3 comments:
Having the right pan is so satisfying. I have never made baguettes and never will--a dedicated roll person--but I know the feeling.
Mary Anne in Kentucky
The right pan makes everything easier, and your loaves look delicious.
It sure is, Mary Anne.
That's exactly it, Messymimi. And they are. I am so pleased I found a good gf flour.
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