Guest guest Posted August 5, 2011 Report Share Posted August 5, 2011 Hi everyone,I was reading the post on gluten free baking. The Focaccia recipe looks wonderful!When kneading a gluten-free bread by hand, what is the difference in texture? Is it supposed to be wetter or dryer, more or less elastic to the touch than gluten bread? (Although you can technically use the VM for kneading, I really like doing it by hand. With gluten bread, I can feel when it's been kneaded enough to rise but am not sure how to judge, say, the Focaccia recipe by touch.)Thanks! Always enjoy reading the posts and the fabulous advice. I am adding a special Vitamix section to my cooking scrapbook, which will feature all of the neat tips I've accrued from this list -- from recipes to cleaning the machine. :-) You guys are so knowledgeable!Colleen Quote Link to comment Share on other sites More sharing options...
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