Lateral thinking is the watchword of the Bread Matters approach to baking without gluten. If gluten-free bread won't stand upright well (without all those weird additives that you find in commercial GF flours and breads), why not make it flat? Wraps baked in the oven and pizza bases made like pancakes were among the eye-opening examples of this approach. Judging the water content of doughs is always important in baking, but getting it wrong with gluten-free flours can result in a brick. And there's no substitute for actually mixing the dough by hand and having expert guidance as to whether it needs more or less liquid. All of which lightens both the mood and the bread.

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