I am really wanting to veganize/de-glutenize some Swedish saffron rolls this year. I am expecting a very different result from the original (for which I have fond nostalgic memories), but I was wondering if you have made shaped (ie- rolling longish "ropes" of dough then forming into 's' shapes) GF dough before, what kinds of recipes were you using? Do you think there are better or worse flour blends to use? Gums/starches?
Much GF love,
yes! i've been playing around with xgfx yeasted dough and they are definitely shape-able. email me!