Are French dressing and vinaigrette the same thing?
Yes; vinaigrette is simply the French term (in France it is also known as sauce ravigote). Classic recipes recommend one part vinegar to three parts oil, with seasonings to suit.Wine vinegars are ideal, and good quality oil, plus salt, pepper, possibly mustard (which helps hold the dressing together) and a pinch of sugar to round out the flavour. Although it can be prepared ahead, vinaigrette needs a vigorous shake or whisking just before use to re-combine the ingredients.
What is gluten flour, and how do I use it?
Gluten flour is a high-protein flour, made from white flour with most of the starch removed. It is added to other flours when making bread (especially wholemeal) to give added elasticity to the dough; use about two teaspoons of gluten flour per cup of regular flour in the recipe. To avoid lumpiness, it must be thoroughly sifted with the other flour used. You'll find gluten flour in the supermarket alongside bread-making supplies, or in health food stores.
