Caputo Gluten Free Flour Recipes. Carefully shape the dough by gently forming a ball with floured hand on a floured surface. 2 ¼ teaspoons instant, rapid rise, or breadmachine yeast 1 teaspoon kosher salt
Just takes five minutes of your time. Flour suitable for long rising, elastic suitable for various types of dough:pastries, artisan bakery and pizzeria also. There is no need to bring to room temperature.
(yes, that's 22 pounds of flour.
Developing a new technique takes work, and i’m so grateful to find your blog. I’ve tried the recipe three times so far, twice with a sourdough starter i converted over to gf, and one of those times i tried 0.25% lecithin as an emulsifier, though the benefit was not as clearcut as i. Just takes five minutes of your time. Remove your dough balls from the refrigerator and dust with rice flour or caputo gluten free flour.