Yes, this just happened! And it happened completely randomly when I woke up this morning and decided to try the dreaded recipe I’ve put off for ages … bread. I’d just bought a pack of Dove’s farm gluten free bread flour and it was just nagging me to be used. So I decided to give it two chances : the first with the gluten-intended white bread rolls recipe I had from school (which for the record worked wonders with gluten flour), the second, simply with the recipe on the back of the flour pack. Afterall, that one was probably tried and tested and although it did scare me a little because the recipe was TOTALLY different from regular bread, I told myself that it must be for a reason and might well be the secret to gluten substitution. And it is!
When I went to Isreal last Spring, I found out that there was a big buzz about this young girl who had figured out how to make really good gluten free bread – and what she used was simple : potato starch! Do not know why I never thought of that, anyway, it is genius. Her gluten free flour mix is now sold everywhere in Israel and used to make most gluten free breads and they are DELICIOUS and have an amazing gooey texture.