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Ralph Onesti

Anything to do with yeasted doughs: First off...Please do not include sensitive material and please do not set your question to "private". answers may benefit someone else with the same problem. Breads: sourdough, levain, rye, brioche, laminated doughs, French doughs, straight dough, enriched doughs, danish, etc.

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2016-10-23 Mix:

Hi James:    Yes it is different from wheat flour in that it has no gluten forming structure.    In this mix are things like rice flour etc that have no gluten.    Read the instructions and use it like

2016-09-21 Breading:

Hi James:    gluten free is not my area...but I did find these for you:    The best book on Gluten Free cooking is the following:

2016-09-01 Glutton:

Hi James:    Gluten is form as soon as moisture hits the flour.    It adds expandability and elasticity.    With no gluten, it is difficult to hold the product together.    Gluten free formulas are carefully

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