It’s time to get serious about gluten-fearing and gluten-dieting, and it starts with using King Arthur Flour.
In this recipe, you can get gluten-resistant flours like King Arthur flour, which have been developed to be more versatile and easy to use.
King Arthur flour is also one of the most versatile flours around, so you’ll be able to use it for bread, cakes, pastries, crackers, muffins, pastas, muffin tarts, waffles, and even pasta dishes.
King Arthur flours also can be used to make all sorts of breads, pasties, pancakes, cakes and more, including a gluten-baked variety.
This recipe is a keeper, even if you don’t eat gluten, and I recommend you try it out.
Here’s a breakdown of how to make King Arthur’s gluten-flour flour.1.
Mix up a doughnut pan with the flours, add a tablespoon of the King Arthur mix to each cup of flour, then fold it into the batter.
This step is optional, but a good way to keep the doughnuts from sticking together.2.
Place the doughnut pans in a preheated 375°F oven.
For this recipe you’ll need to make sure you have the baking sheets ready.
You’ll want to spread the flors on the baking pans and then flip them to get a nice even layer.3.
Bake the dough for about 45 minutes, until golden brown and a toothpick inserted into the center comes out clean.4.
Cool the dough on a cooling rack before removing the flores from the pans.
When cooled, use a spatula to flip the florets and sprinkle them with salt.
After baking, remove the flored pieces from the baking sheet.
While the florings are baking, cut the dough into 8 equal pieces, then transfer them to a bowl of water and toss well to combine.
Repeat until all the floras are mixed together.