Just replace the flours
+ xanthan gum called for with AP flour 1:1.
I would try replacing all the flours, starches
+ xanthan gum 1:1 for 1/3 wheat + 2/3 cake flour — maybe decreasing by 1/4 cup wheat flour or so.
Starch
+ xanthan gum + teff / sorghum flour maybe?
Not exact matches
1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or
xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup
+ 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips
guar gum /
xanthan gum added per cup of mix), and it is delicious — a moist, even crumb and fabulous flavor with the spice blend
+ bourbon!
+ 1/2 cup pancake base *
+ 1 tsp
xanthan gum or baking powder
+ 1 T cinnamon
+ 1 1/2 tsp unsweetened shredded coconut
+ 1 T carob powder or cocoa powder
+ 1 flax egg ** or regular egg
+ 1/2 cup dairy - free milk
+ 2 tsp apple cider vinegar
+ 1 tsp vanilla extract
+ coconut oil for fying
Pudding 5 1/2 tablespoons (48 g)
xanthan gum - free gluten free flour blend (32 grams superfine white rice flour
+ 10 grams potato starch
+ 6 grams tapioca starch / flour)
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup
+ 1 1/2 tablespoons millet flour 1 1/2 teaspoons
xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as needed)
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup
+ 1 1/2 tablespoons millet flour 1 1/2 teaspoons
xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo egg
+ one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon milk
Ingredients 1 cup Brown Rice Flour 1 cup Quinoa Flour 1 cup Arrowroot Flour 1 cup Tapioca Flour / starch 2/3 cup or unflavored protein powder (I use Genuine Health Proteins
+) 3.5 tsp
xanthan gum 1 tsp sea salt 3 Tbs coconut oil 2 Tbs instant yeast granules 4 egg whites (or 1 / 2 cup liquid egg whites) room temp 1.5 cups hot water
Dry 1 cup chickpea flour 1 cup arrowroot flour 2/3 cup
+ 2 tablespoons buckwheat flour, plus more for rolling 1/4 cup evaporated cane sugar 2 teaspoons ground cinnamon 1.5 teaspoons
xanthan gum 1/2 teaspoon sea salt
Since
xanthan gum is finicky, you will probably need 1/4 tsp
+ 1/8 tsp (because 1/2 tsp might be too much).
Sift together the gluten free flour, cocoa powder, salt,
xanthan gum, baking powder and baking soda, and add them to the butter
+ sugar
+ egg mixture.
I am dying to try this out but really don't want to use
xanthan gum for so many reasons... I've read that you can sub it for guar gum or a mixture of guar gum
+ locust bean gum... I've not used either of these ingredients and am wondering if you have any input as I understand the pivotal role the
xanthan gum is playing here.
1 cup (130 grams) raw pumpkinseeds 1 cup
+ 2 1/2 Tbsp (190 grams) teff flour 1/2 cup (60 grams) arrowroot starch / flour 1/2 cup (60 grams) tapioca starch / flour 1 Tbsp coconut flour 1 1/2 tsp baking soda 1 1/4 tsp
xanthan gum or guar gum 1 tsp salt or Herbamare 2 Tbsp apple cider vinegar (substitutions suggestions below recipe) 2 Tbsp finely ground flax seeds 1 1/2 cups water 2 Tbsp olive oil or grapeseed oil
- Broccoli florets, mushrooms, asparagus spears or other vegetables of choice 1/2 cup
+ 2 tablespoons gluten - free all purpose flour blend of choice 1/2 teaspoon
xanthan gum (if not in flour blend)- Salt and pepper, to taste 5 ounces light - bodied gluten - free beer - Oil of choice, for frying
-LSB-...] For the crust (From the Allergen - Free Baker's Handbook)-- 1.5 cups Gluten - free flour mix — 1/4 cup
+ 2 tbsps powdered sugar — 3/4 tsp
xanthan gum — 1/8 tsp salt — 10 tbsp vegetable -LSB-...]
1 cup Earth Balance vegan shortening (or 1/2 cup vegan buttery spread
+ 1/2 cup vegan shortening), cold 2 tablespoons Earth Balance vegan buttery spread (soy free), cold
+ extra for greasing 1 cup white rice flour 1/2 cup potato starch 1/2 cup tapioca 1/3 coconut flour 2 tsp
xanthan gum 1/2 cup organic raw cane sugar 1 tsp sea salt 3/4 cup ice water
3/4 cup white rice flour 1/2 cup sorghum flour 1/2 cup cornstarch or tapioca starch 1/4 cup potato starch (not potato flour) 2 teaspoons
xanthan gum 1
+ 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 cup (1 stick) cold unsalted butter or dairy - free substitute, cut into small pieces 1
+ 1/3 cups very ripe mashed bananas (about 3 large bananas) 1 teaspoon pure vanilla extract 2 large eggs
I had worked with these ingredients separately and in mixes before (rice, sorghum, and tapioca flour plus potato starch
+ psyllium husk /
xanthan gum), so I had a hunch I'd be setting myself up for success, despite the completely different nature of my recipe.
The cookies can be made gluten free by replacing the spelt flour with a gluten free flour blend (I recommend 1/2 cup all purpose
+ 1/2 cup buckwheat), but make sure you add 1/4 teaspoon of
xanthan gum.
Heat Level: Superhot (Rated at INSANE
+ + + on the label) Ingredients: Scorpion peppers, water, salt, acetic acid and
xanthan gum.
I used Bob's Red Mill GF mix (mainly garbanzo flour)
+ 1 1/2 tsp
xanthan gum.
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup
+ 1 1/2 tablespoons millet flour 1 1/2 teaspoons
xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as needed) Wash for Top Crust 2 - 3 tablespoons high - protein milk of choice (soy, almond, hemp) 1 tablespoon sugar
1 cup (130 grams) raw pumpkinseeds 1 cup
+ 2 1/2 Tbsp (190 grams) teff flour 1/2 cup (60 grams) arrowroot starch / flour 1/2 cup (60 grams) tapioca starch / flour 1 Tbsp coconut flour 1 1/2 tsp baking soda 1 1/4 tsp
xanthan gum or guar gum 1 tsp salt or Herbamare 2 Tbsp apple cider vinegar (substitutions suggestions below recipe) 2 Tbsp finely ground flax seeds 1 1/2 cups water 2 Tbsp olive oil or grapeseed oil