Here is a list of people we know or use regularly. However, the form of flour can be made from various dry ingredients. You can check here for gluten-free products https://healtheries.co.nz/product/gluten-free-rice-flour to make something new!
1. Weigh the flour
Measure your flour-based on weight, not cup or teaspoon. Some flour is fine, while others are very thick, which means that the recipe can be very different than you think.
2. Play your food
You can learn a lot about how certain types of flour work by just taking a few teaspoons, adding a few drops of water, and making the dough. Some flour does not become elastic because this is caused by changes in the shape of protein molecules (gluten) during mixing.
Try adding a little bi-carbohydrate soda or a little gluten-free yeast and see what happens. This simple experiment gives you a physical idea of how each flour works and is a great way to learn how to work with it.
3. Deeper pans
Gluten-free bread and cakes don't usually rise or maintain their shape either. Therefore, you should use a deeper pan to avoid major chaos, especially with cakes, muffins, bread, and cupcakes.
4. Acting exercises
Don't just look at gluten-free recipes. Check various recipes and think about what flour or ingredients you can use as a substitute. Most supermarkets sell a variety of flour mixed with gluten such as "self-reproducing flour" or "ordinary flour" which can be used as a substitute for flour that grows on its own.
