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I Should Know This By Now...

imsohungry

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imsohungry Collaborator
imsohungry
Posted

Hi you guys,

I know that I should know this by now, but I still get confused.

If I am converting a regular recipe to gluten-free using a standard gluten-free flour blend, all I need to do is add xan. gum right?

What if I am using a bread mix...like Kinnik's premixed bread mix? Can I add it to a recipe without adding the xan. gum?

Sorry to ask, but the doc's changed my seizure meds. for my epilepsy and my memory is shot to he**. :rolleyes:

Thanks for any reminders/tips. I will definitely be printing out any tips anyone gives me!

Blessings. -Julie

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gfp Enthusiast
gfp
Posted

If its baking then add the Xanthan gum bit for sauces etc. no need...

A simple rule, if it needs to rise use Xanthan gum but if not don't....

Weird thing best pizza crusts I had (In Italy) were made just using striaght gluten-free flour, salt and water... no yeast no additives... they are kinda thin so you need to choose toppings accordingly.. and the guys at this resto had all sort of recommendations, they told me which worked best when I went through the menu...

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