— June Ball

You know, when it comes to making gluten-free, uh, you know, flour, uh, uh, substitutions, uh, my recommendation is to go to the store and buy an already formulated product from a company like Bob's Red Mill. There are others. Um, and give it a try. Uh, these companies, especially the larger companies, um, will often have more than one formula to choose from. Uh, one that might be better for pizza dough, one that might be better for cookies or, or something else. And, uh, so try to find something that, uh, fits, uh, you know, the, the product that you intend to make. But that's gonna be the best place to start, because they've already done the testing, they've done the tinkering in their kitchen and come up with something, um, that, uh, apparently works well enough that they're selling it right on some regional, uh, national or international basis. And, um, it's probably fair that you give that a try and, um, you see how you like it. Again, you don't have to like it, right? It's all up to you. But, um, you're not gonna know until you give it a try. Uh, you know, otherwise, designing your own gluten-free flower blend, uh, can take some time. It, uh, can take some experimentation, call it trial and error. Um, you know, because, uh, there are going to be multiple ingredients that come together to replace that single wheat flour, um, that you're trying to get rid of. And, uh, you know, you might have brown rice flour, you might have tapioca starch, you might have go gura gum, you know, among other things that finally get you to the point, you know, that, uh, that you've got textures and, and a crumb, you know, and these other aspects of, um, um, you know, the baked good that satisfies, um, you know, uh, you know, your, your requirement or, or comes close to the original, okay? You know, keep in mind that depending on what you're making, um, the results can be very close, you know, to the original with the wheat flour. And other times it's much more challenging, um, to replicate the, um, the function of the gluten and, and how that package works with the original wheat flour. Okay? You know, so for example, something like cookies, pretty forgiving. You can make, you know, changes in, in ingredients left and right with cookies and, uh, come up with something that still tastes good, um, that something that might look similar to the original, even if it's, you know, a little different. Um, but something like, um, uh, a baguette, you know, or a loaf bread can be a little more challenging. So be prepared to shift your expectations a little bit, or, you know, approach this with an open mind. Okay? Um, you know, if something like, um, you know, gluten-free, uh, products are a requirement for you. Okay. Thank you. All right.