Mon 11 Oct, 2021 02:24 am
I have just baked two loaves with my usual gluten free flour mix but this time they have a gritty texture. The only different thing I did was to use Demerara sugar instead of granulated as I’d run out. Could this be the reason or should the sugar have dissolved during the bake?
If you had a food processor or magic bullet type of appliance, you could refine the Demerara to a finer consistency. You can make your own demerara by mixing granulated with molasses. I do that because demerara often goes hard.
Thanks, I’ll try blitzing the Demerara next time & hope that helps as it does taste better.