Water Roux or Tang Zhong method 

Tang Zhong, also called "water roux", consists of creating a "starter" for dough with flour and water, brought to a temperature of around 65/70°. 

Water roux is therefore a pre-dough that allows you to obtain a soft and workable dough, especially for our gluten-free doughs to make savory products.

Download the complete article on how to use and create a Water Roux with our alternative gluten-free flours.

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