Quote:
Originally Posted by ryan stewart
Not much of an update from me other than I just finally converted to using exclusively 00 European flour from soft winter wheat, results in a thinner crust and a little less chewy from the lower gluten and I think I prefer it.
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On a side note, I know folks in the US who are gluten intolerant who can eat flour products in the UK. Must be that lower gluten flour that allows for that. We were there for a conference and had dinner with Wifey's friend who lives in D.C. She can't eat any gluten products in the US. She was almost in tears of joy over there in London because she was able to eat things like meat pies and pastry.