among other ingredients. When it comes to the yeast, although most kinds are gluten-free, it's always best to check the label to be sure. And, if you don't feel like throwing on your baking apron, ...
Add 120ml/4fl oz of the water and 1½ teaspoons of oil. Using your fingers mix the ingredients together. Gradually add the remaining water and oil until all the flour has come away from the sides ...
Most recipes will stand being covered and refrigerated immediately after mixing, before kneading, and left for up to eight hours. Flour: Bread flour is often labelled as 'strong' flour in the UK.
Many popular store-bought crackers are made with refined grains like white flour, lack fiber and protein, and are high in sodium. But even though certain brands are considered unhealthy, there are ...