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Post by kickingfrog on Feb 15, 2011 16:49:09 GMT
Xanthan Gum
Xanthan Gum is a natural carbohydrate produced by fermenting glucose with the appropriate micro organisms (Xanthomonas campestris). It is gluten-free but can be used as a substitute for gluten (the protein which gives wheat flour its structure). Use it along with non-gluten containing flours to make gluten-free baked goods that have a good structure and texture. Add a pinch of Xanthan Gum to your salad dressings for improved suspension of vinegar and oil.
Recommended usage Cake: - 1/4 teaspoon per cup of flour Bread: - 1 teaspoon per cup of flour Pizza Crust: - 2 teaspoons per cup of flour
(1 US Cup flour is 140g or 5oz) ************
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