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originally posted by: FyreByrd
a reply to: baglady333
LOL - depression food. I like them too.
When substituting wheat flour with gluten-free flour, you'll usually get best results with recipes which have only a small percentage of flour in them. Your health food shop -- or perhaps even your supermarket -- will sell gluten-free flour.
Gluten free flours will generally absorb more water than "normal" flours and will also lack the robust structure and "tolerance" typical of gluten containing flours.
Generally speaking, where a biscuit, cookie, sponge, swiss roll or other recipe that bakes in a thin layer contains flour, sugar, butter/margarine and eggs, gluten free flour, plain or self raising, can be substituted directly for wheat flour. However, once you come to adding the dry gluten free flour to the wet ingredients, care needs to be taken in the mixing, which needs to be as gentle and for as short a duration as possible to avoid knocking the carbon dioxide and oxygen from the more fragile gluten free structure, especially in the case of sponges and swiss rolls. The biscuit, sponge or whatever should then be put in the oven as quickly as possible to ensure the maximum possible rise.