I have a question. Do you think the measurements would be different if I just use flour. I really don’t wanna go out and buy a gluten-free flower I’d rather use what I have here since I don’t have issues with it.
I use a cup for cup all purpose gluten free flour subbing for all purpose regular flour should behave relatively the same. GF flours absorb more liquid than regular flour so you may need to adjust liquid slightly - I would approach it one of two ways: either add additional flour (about 1-2 tablespoons) OR reduce the liquid (milk), staring at about 1/3 cup and add more liquid as needed and then test it out from there. You are looking for a nice balanced batter - not too thick, not runny. Feel free to let me know if you have any other questions and send me an update on how they come out with changes you make!
I have a question. Do you think the measurements would be different if I just use flour. I really don’t wanna go out and buy a gluten-free flower I’d rather use what I have here since I don’t have issues with it.
I use a cup for cup all purpose gluten free flour subbing for all purpose regular flour should behave relatively the same. GF flours absorb more liquid than regular flour so you may need to adjust liquid slightly - I would approach it one of two ways: either add additional flour (about 1-2 tablespoons) OR reduce the liquid (milk), staring at about 1/3 cup and add more liquid as needed and then test it out from there. You are looking for a nice balanced batter - not too thick, not runny. Feel free to let me know if you have any other questions and send me an update on how they come out with changes you make!