Thursday, May 28th, 2009...12:29 am

Gluten-Free Dough

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Gluten-free dough is much softer than their standard counter-part.  Always follow the recipe.  Flour the hard surface well – I usually use maize cornflour.  Flour your hands well, and as required through out the kneading or preparing.  Add extra cornflour to the dough as required to stop it sticking to the surface and to form a firm enough dough for use.  

I clean down my floured surface with the scraper on the back of my pot scrub before wiping down.

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