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Hamburger Buns: Lovely soft hamburger buns that do what a hamburger bun should do - taste good and hold all your favourite delicious hamburger ingredients!

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Home milling gluten free flour

2/9/2016

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When I started baking gluten free bread I used flour mixes from the supermarket. They were OK, but ...
​Well, really they weren't OK. They worked because they included gums, and they were only mixes of starches, and there was no real flavour. Of course there was little of nutritional value. It meant that I had to add 'body' to the dough to make tasty bread. Gradually I found sources of gluten free flours like buckwheat, millet, brown rice, quinoa, sorghum and amaranth. Teff was not available in those days. Every now and then I would find something new, but there was always a nagging question about how fresh the flour was; sometimes I suspected

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    When I had to go gluten free I was disappointed at the taste and texture of gluten free baked foods that were available. Packet mixes were very disappointing. So I started to develop recipes that are good to eat.
    There was so much to learn along the way. Eventually I made progress with bread that looked, felt, smelled and tasted like real bread!  From there I have been exploring and learning more about basic gluten free ingredients to make a range of bread, pastry and pasta!

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