Knowledge Base > Fran Costigan - Exploring Ingredient Substitutions
Fran Costigan - Exploring Ingredient Substitutions
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Tuesday, December 17, 2024 at 1:00 pm Pacific, 4:00 pm Eastern
One of the most frequent questions we get at Rouxbe is “what can I swap for X ingredient?” For example, How do arrowroot, corn, and tapioca compare? Are all these starches are a 1:1 … Read More.
Question:
Which kind of flour to use for gluten free bread baking?
— Diane Salvatore
Answer:
There probably are, excuse me, gluten-free bread flour on the market. But I love this flour. So Bob's Red Mill, one-to-one.
