woo hoo - i just got a box of this and am thinking about all the possibilities... i'm now seeing recipes all over the place for using it as a binder in veggie burgers, using it to coat meat for pan-frying, etc...
but the primary use (and why i bought it) is to see if i can't get some more puff to my virtually entirely whole wheat breads, AND to make them higher protein if possible.
my question is, recipes just say "add 1 T per cup of flour". do i need to subtract an equivalent amount of flour so the dry ingredients stay the same? do i need to add more liquid to compensate?
and if you have any interesting tips or ideas for what to do with this seemingly amazing new ingredient, i'd love to hear...
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