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Clearly you've never had to bake for a gluten intolerant spouse with several other dietary restrictions
Call me Heisenberg, cause at this point I'm a goddamned chemist
lol flour is the only thing I care enough to weigh. Volume is just so insanely inconsistent.
It really is fundamentally different. With wheat flour you add water and develop gluten by hand until it feels good enough. Then you let the yeast work until it's big enough. It doesn't really matter what you put into regular bread because there's just so many ways to fix it along the way.
Every once in a while I'll just make something for me, and it's so easy. GF baking is a pain, but i love my wife, so there it is
I'll be your pinkman!
Actually would be entertaining to learn GF, especially with that kind of motivator.