Prep 10 mins
Cook 0 mins
Yes, it's another variation on a theme, but this is the blend I've had the most success with. Any of the recipes I post will be using this blend, so I hope this works as well for you as it has for me. I learned about this blend from my local Celiac Association.
- Blend well and store in an air tight container.
- When converting recipes, substitute equal measurements, and add 1 teaspoons xanthan gum or guar gum per cup of flour in the recipe.
- Yeast containing recipes must use xanthan gum, as guar gum interferes with the action of the yeast.
- Oriental (Thai) rice flour is a finer texture than the flour from health food stores. It is more like cornstarch in texture. It will give better results, without the gritty texture common to gluten free baking. At this time, Thai rice flour is available on amazon.com.
- If you prefer some brown rice in your blend, check out recipe #201072.
It probably is not the fault of the guar gum. There is likely an acid such as vinegar to help the yeast do a better job with the gluten free flours in these recipes. Guar gum does tend to be neutralized with acid, but xanthan gum does a better job of combining starches. They both have their place in various recipes. For more information on these items check out sites such as Bob's Red Mill. They have extensive information on the usage, and amounts of these ingredients. Both guar gum and xanthan gum should be added to the oil part of the recipe to dissolve them. It makes a big difference in the final texture of the product.
Last year I made pumpkin cookies with white chocolate chips in them for Thanksgiving. My mother-in-law loved them and has talked about them throughout this year. The only problem (so I thought) was that the original recipe called for white flour and she has developed a gluten intolerance. She was so disappointed that she wouldn't be able to eat them. Then I found this recipe and followed directions. Made some cookies with the gluten-free blend. They turned out fabulous! Texture, taste, etc. is perfect! Thank you for posting this!
This is the same recipe posted on the back of the box of potato starch. The only thing different is they add the xanthan gum 8 teaspoons into the dry ingredients, which makes it easier to just measure out. I used this blend this morning on my genetti recipe and they turned out with good results.