Gluten-free flour has different properties to normal flour and therefore special recipes with different amounts of ingredients are needed.
- Clean the work surface carefully to avoid contamination.
– Only use the types of flour and the amounts of ingredients stated in the recipe.
- More water is needed for gluten-free dough than for dough that is prepared in the usual way. Follow the instructions in the gluten-free recipe exactly.
– Gluten-free dough sticks to hands and utensils more than normal dough. It is therefore recommended to always line cake tins with baking parchment and to grease or flour the hands while working the dough. When working with shortcrust pastry, it is advisable to roll the dough out between two layers of baking parchment.