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Gluten Free Baking

HI, I am looking for alternatives to using Xanthan gum or tapioca starch in my baking.  Any ideas what I can use instead?  Thanks.  TK

3/29/2008 4:43 PM
6 Replies to Gluten Free Baking

 try milled flax seed or guar gum found in indian stores.

3/31/2008 5:11 PM

Depending upon what you want to thicken just a reduction works sometimes.  It will not have that heavy feel that you get with starches.  It should work well for some sauces.  If you are trying to thicken a soup or stew mashing potatoes and stirring them into the soup or stew thickens  it a bit.

3/31/2008 5:25 PM

For Xanthan Gum equal amounts of unflavored gelatin like Knox brand or 1/2 the amount of pectin used for making jams and jellies.


Tapioca starch subs corn starch, potato starch, or arrowroot starch (maybe labeled flour, powder or plain arrowroot).

2/19/2009 12:18 AM

I am looking for the new Betty Crocket Gluten Free mixes.


I recently read about this... and am wondring if anyone has seen them in stores yet.


I am celiac and also allergic to wheat...so these products will be a godsend.


I saw the 3 products as GF cake mix, GF cookie Mix and GF brownie mix.


I just dont know when they will be on store shelves and what stores will carry them.


am anxious to try them.


Lin


SA Texas

4/2/2009 3:20 PM

lonestarlin, ask your grocery store manager to order them.  That has worked for me on several occasions for different products.  

4/2/2009 4:11 PM

lonestarlin they won't be on the market until June 1. You'll have to wait a little while longer. And there are 4 mixes- yellow cake, chocolate cake, cookie and brownie.

4/14/2009 12:53 AM

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