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My first attempt at gluten free baking went so-so. I tried to convert Lavender Blackberry Scones using the 40/60 ratio rule for brown flour to starch flour (gluten free flours have to be ‘mixed’). The first batch was waaaayyyyy too sticky. The second batch I added at least a 1/2 cup more of flour and it was still hard to manage and shape!
Anyways, I will still eat both batches. It’s been one week since I started this and it just recently hit me how I miss bread. Just simple bread and crusts.
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