Quote:
Originally Posted by jccglutenfree
All I know is that extra tapioca flour turns out a softer product in my experience, (especailly for my tortillas). I often "up" that a bit.
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I suspect that's the "chew" factor. If you've ever had Chebe bread/pizza - you'll know what I'm talking about.
Quote:
Originally Posted by jccglutenfree
It really is about experimentation. If at first you don't succeed...try, try again!
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Yup - it's one big science experiment! LOL!!!