Replies (13)

Good luck, sir. Quite a challenge. Apart from incorporating protein, you are making gluten free? I had some success making gluten free dough soft using fat and spongy with a bit of psyllium, although it was the gelatine kind of sponginess, but better then rock hard crumbs. Hehe. Also, how do you fluff it up? Yeast? Sodium bicarb?
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