Could I use ground rice instead of semolina in the lemon griestorte to make it gluten free?
I haven’t tried rice flour, but as it has a similar texture, I think it will work.
Dear Lindsey, (apologies for the previous wrong spelling of your name!)
Thank you very much for your reply. I tried it out for lunch today and it was very much enjoyed by us all, including our friend who is celiac. The texture was a little bit more grainy than my previous effort with the semolina, but definitely a success.
It’s the start of Real Bread Week, and whether you are making it by following our Cookery School Bread for Beginners Term or prefer to use a bread maker, the result is the same, freshly baked bread every day of the week.
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