Welcome to the next installment of of the gluten free substitutions series here on Jenn Cuisine! We’re currently in the process of investigating various GF baking ingredients, and why they may or may not be useful. Last week I did a post about starches and why they can be important in baking, and previously I had discussed various binding agents to use. So this week we are pressing on to the flours!
Truth be told, at the moment I’m not feeling so awesome about my abilities to discuss gluten free flours with you . I had a bit of a baking flop this weekend. I mean a real flop. I attempted puff pastry. Maybe I was being too ambitious? I don’t think so, after all there is more than one very successful looking gluten free puff pastry recipe out on the web, namely by Jeanne of Four Chickens and Helene of Tartelette. My last gluten free puff pastry attempt unfortunately didn’t puff. Yesterday, neither did this attempt. After talking to the Twitterverse I don’t think it was all from my flour combo, instead I am thinking it is also my lack of decent puff pastry skills. But I did use some less starchy flours, and maybe that also contributed to its downfall.