I found this great reference on the Bob's Red Mill site and am posting it here for any of you who like to convert your favorite gluten-filled recipes to gluten-free ones, like myself.
Part of gluten's job is to hold the flour together and allow it to stretch as the dough rises. Since GF flour obviously doesn't have that, the xanthan gum takes the place of the gluten in that way.
Why does xantham gum need to be used with gluten free recipes?
ReplyDeletePart of gluten's job is to hold the flour together and allow it to stretch as the dough rises. Since GF flour obviously doesn't have that, the xanthan gum takes the place of the gluten in that way.
ReplyDelete