Gluten-Free loaf
Molly | November 30, 2009or so) toasted. Although not bad on its own, cold. Use a sharp knife to cut it. Also, different sorts of gluten-free flours produce slightly different textures. Rice flour produces quite a ‘cakey’ mix that is better untoasted than one made with pre-prepared, shop-bought gluten-free ‘bread’flour (which tends to end up with a harder, more bready loaf that almost certainly needs toasting). Experiment. … cranberry gluten free flour loaf cake recipe bread food cooking cookery eliseharris elise …





