this morning i found out that you can take everything you thought you knew about the science of baking and throw it out the _________ window. chemical reactions are entirely different. if not for the addition of xanthan gum, your baked goods are very dry. the all-purpose flour from bobs red mill is not pleasing to my taste as it contains bean flours, so there goes a dz. muffins and 2 quiche shells.
never mind that w/o gluten pie dough really is a different thing.
trying to access that article through my public library. thanks mike - i really don't know much about this disease, but i feel like i'm on a real fast learning curve.
kathee