Guest guest Posted July 29, 2001 Report Share Posted July 29, 2001 Hi Folks, Can someone recommend a dough enhancer to use for making bread? I just got the Bette Hagman book " The Gluten-Free Gourmet Bakes Bread " and many of the recipes use dough enhancer. The book recommends the product sold by Gluten-Free Pantry. But when I checked it out, the ingredients list whey. That is a forbidden ingredient, right? Then I checked Miss Roben's catalog and it lists Asorbic Acid and Soy Lecithin granules as dough enhancers. I don't know anything about these products (Jay?). Anyway, if I could improve my white bread (machine) recipe with a dough enhancer, I would like to give it a try. Any advice is greatly appreciated. Thanks, Charlene Quote Link to comment Share on other sites More sharing options...
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