I have baked so many cakes and crusts for GF guests (Though not Alison's 'Only Pie Crust') with Bob's 1:1 Baking Flour (not to be confused with Bob's 1:1 All Purpose Flour - which is better for yeasted recipes) without any need for adjustment. I honestly believe that is all you need to substitute with the recommended amount of Xanthan Gu…
For your security, we need to re-authenticate you.
Click the link we sent to , or click here to sign in.
Share this comment
I have baked so many cakes and crusts for GF guests (Though not Alison's 'Only Pie Crust') with Bob's 1:1 Baking Flour (not to be confused with Bob's 1:1 All Purpose Flour - which is better for yeasted recipes) without any need for adjustment. I honestly believe that is all you need to substitute with the recommended amount of Xanthan Gu…
Keep reading with a 7-day free trial