Deirdre Hankins

Wow how wonderful that someone has gone todo much scientific trouble to make this amazing recipe- I read the whole thing through! thank you so much for sending, although I believe some of the ingredients may not be available in Australia. thank you Scott:)

Hi Scott thanks do much for your reply- the dough seemed very dry compared to the slow fermentation traditional bread recipe I use, but I didn’t know quite what to expect- I think I may have got a bit mixed up with quantities doing the conversion from US cups to Metric, which is why I hoped someone could tell me what the consistency should be. It d...

Hi I have just joined this group to try and get some help with Carol Fenster’s Breakthrough Gluten free bread. I made it yesterday and tried to bake small loaf today. It was tasty but very flat. And the dough seemed dry when I made it. can anyone please tell me how the uncooked dough should look, so I can have another try. It’s quite expensive and don...