Cooking Tips #3 (Gluten-Free)

• Xanthan gum can be substituted for guar gum.
• Rice bran can be substituted for rice polish.
• Sweet rice is a rice that is low (10 to 18 percent) in the starch compound called amylose.
• White rice can NOT be substituted for sweet rice (it is not sticky enough ).
• Tapioca flour works roughly the as tapioca starch.
• gluten-free breads should be beaten by hand with a wooden spoon or spatula. A whisk doesnt work - the batter should be a bit too thick for this. The mix master over-beats them and they get too fine a texture and tend to fall. I believe this is what happens in bread machines.
• If you put 1 ½ tsp. of Cream of Tartar and 1 tsp. of baking soda in for two loaves, they do not interfere with the yeast but help the bread to rise and keep it up during baking.
• Limit the use of potato, bean, arrowroot and tapioca flour to about 25 % maximum. If the bread is sticky when baked, cut these flours down further.

Gluten Free All-purpose Flour (mix well):

Celiac.com Sponsor (A12):
4 cups brown rice flour
1 ½ cups Sweet Rice Flour
1 cup Tapioca Starch Flour
1 cup Rice Polish
1 tablespoon Guar Gum