1:1 flour/baking question

Sorry if this is in the wrong sub. I’m newly gluten free (and already feeling much better)! I bake a lot, it’s my stress reliever and I’m very passionate about it. Anyways, I’ve seen a lot about the King Arthur 1:1 flour. I’m just wondering if in normal recipes you just use that instead of the regular flour or if you have to find a specific gf recipe to use the flour with.

Thanks for all your help!


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