Allergy-friendly Taste Buds
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Tuesday, March 29, 2016
Xanthan Gum or Guar Gum
I thought this was a great tidbit from livingwithout.com
General Guidelines for Using Xanthan or Guar Gum
Gum (xanthan or guar) is the key to successful gluten-free baking. It provides the binding needed to give the baked product proper elasticity, keeping it from crumbling.
Add 1/2 teaspoon xanthan or guar gum per cup of flour blend to make cakes, cookies, bars, muffins and other quick breads.
Add 1 teaspoon per cup of flour blend to make yeast bread, pizza dough or other baked items that call for yeast.
If you purchase a commercial flour blend, read the ingredient list carefully. Some blends contain salt and xanthan or guar gum. If so, there is no need to add more.
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