I made dinner rolls
for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum
for dense
bread and it brought me here... your article says if
bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and
moist... and good enough that I was able to sell them at a local cafe
for 3.00 a piece and could not
keep up... anyway the xanthem gum measurements
for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as
bread and cake are a bit different... the 1st batch tased great... just won't leave much room
for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?
I've taken my favorite gluten - free, dairy - free banana
bread recipe and one - upped it with some simple recipe adjustments... coconut sugar
for a lower glycemic impact and a more complex flavor, dark chocolate chips to counter the mildly sweet banana, and a secret ingredient to
keep the
bread moist longer.