using too much flour, baking for too long, an oven that bakes extra “hot”, or even the lack of humidity in your climate. Make sure you aren’t adding too much flour and/or over-baking to start with!
A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads The loaf specific volume significantly (p<0.05) increased with sourdough inclusion into batters and by increasing the amount of added water. Moreover, ... ...
1 1/2 cups brown rice flour, or spelt flour, or whatever flour you’ve got really – even regular flour (which, I hope I don’t have to spell out to you, will mean these are no longer gluten-free) 1/2 cup sesame seeds, toasted if you have the energy (I didn’t) 2 tablespoon...