Hi Diana, thank you for your article. My daughter has been diagnosed with Celiac Disease. I am finding it very challenging to find which flours, that do not contain gluten, will produce acceptable baked foodstuffs with a good crumb. From what I understand gelatinization of the starch in a flour will affect the crumb and possibly the moisture content of the product. Please do you have any suggestions? Everything I have read seems so “hit and miss”, and not at all technical or logical. Just a case of “make a mixture of different flours for the best result”, and no ratio’s or reasons why. I would be so grateful if you could help me. Thank you
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