CookingfromTasting Table6 days agoEverything You Need To Know About Strong Flour (And How To Use It) - Tasting TableStrong flour is made from hard wheat with higher gluten content, making it best suited for bread and other yeast-leavened baking.
Everyday cookingfromTasting Table2 months agoOvermixing Your Banana Bread Batter Is A Disaster Waiting To Happen - Tasting TableBanana bread's texture suffers from overmixing, leading to toughness instead of softness.To achieve a cake-like banana bread, follow the golden rule of mixing ingredients.
SF foodfromwww.theguardian.com4 months agoPeople with coeliac disease should not fear kissing gluten-eaters, say scientistsIndividuals with coeliac disease can kiss gluten-eaters without health concerns as only negligible gluten transfer occurs.