Xanthan Gum is my choice of gluten replacer as it is readily available in my local shops.
Xanthan Gum is my choice of gluten replacer as it is readily available in my local shops.
It is a naturally gluten-free binder for recipes as it mimics the action of gluten. It helps bind together gluten-free bread, improves the crumb structure of your cakes (reducing the notorious excessive crumbling of gluten-free baking)and makes pastry easier to roll out and handle.
Recommended quantities of xanthan gum to add to your gluten free flour blend:
Bread ~ mix 2 level teaspoons of xanthan gum to every 500g flour
Cakes ~ mix 1/4 teaspoon xanthan gum to every 200g flour
Pastry ~ mix a pinch of xanthan gum to every 100g flour
It is a naturally gluten-free binder for recipes as it mimics the action of gluten. It helps bind together gluten-free bread, improves the crumb structure of your cakes (reducing the notorious excessive crumbling of gluten-free baking)and makes pastry easier to roll out and handle.
Recommended quantities of xanthan gum to add to your gluten free flour blend:
Bread ~ mix 2 level teaspoons of xanthan gum to every 500g flour
Cakes ~ mix 1/4 teaspoon xanthan gum to every 200g flour
Pastry ~ mix a pinch of xanthan gum to every 100g flour
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