As I explain in the post, Debbie, you need
a gum free flour blend, and then you just add in a bit of xanthan gum.
Followed your recipe, measured by weight, made
your gum free flour blend and made my first Victoria Sponge.
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
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
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
You do need a quality all purpose gluten
free flour, and a few cups of my basic
gum -
free gluten
free blend.
1/3 cup sifted coconut
flour 2/3 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat 1 teaspoon pure vanilla ex
flour 2/3 cup gluten -
free All - Purpose
Flour Blend 1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat 1 teaspoon pure vanilla ex
Flour Blend 1/2 teaspoon guar
gum or xanthan
gum ⅛ teaspoon salt 1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat 1 teaspoon pure vanilla extract
1 cup gluten -
free All - Purpose
Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for ga
Flour Blend 1/3 cup coconut
flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for ga
flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar
gum or xanthan
gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnish
Add the
gum -
free flour blend, whisk to combine and cook just until the mixture begins to simmer.
Before baking, check the ingredients in your own gluten -
free flour blend and if it doesn't contain xanthan
gum (or another binding ingredient such as guar
gum or psyllium husks), I recommend adding 1/2 teaspoon of xanthan
gum to ensure success.
A basic
gum free gluten
free flour blend.
10 tablespoons (88 g) Basic
Gum Free Gluten
Free Flour Blend (58 g superfine white rice flour + 19 g potato starch + 11 g tapioca starch / f
Flour Blend (58 g superfine white rice
flour + 19 g potato starch + 11 g tapioca starch / f
flour + 19 g potato starch + 11 g tapioca starch /
flourflour)
Ingredients: Fine durum
flour, olive oil, tofutti better than ricotta cheese ® (water, expeller
blend of natural oils: palm fruit, soybean and olive, non-gmo (tofu, soy protein), maltodextrin, dairy
free cheese cultures, dairy
free romano cheese, vegetable lactic acid, natural
blend of
gums: locust bean, guar, cellulose, xanthan and carrageenan, brown rice, agar agar,
gum arabic, organic apple cider vinegar, garlic powder, onion powder, white pepper, tomato flavor, oregano, organic sugar, vegetable mono and diglycerides, citric acid, sea salt.)
In a medium - size shallow bowl or pan, place the basic
gum -
free flour blend.
I used 2C of your basic white gluten
free flour blend and 1 / 2C sweet white rice
flour, water and guar
gum as the options in this recipe.
Ingredients: Water, Van's Gluten -
Free Mix (Brown Rice
Flour, Potato Starch, Rice
Flour, Soy
Flour), Canola Oil, Van's Natural Fruit Juice
Blend (Pineapple, Peach, and Pear Juice Concentrates), Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Rice
Flour, Monocalcium Phosphate), Sea Salt, Soy Lecithin, Guar
Gum.
Finally, my basic, xanthan
gum free gluten
free flour blend, for recipes that do best without any xanthan
gum at all, or a reduced amount:
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)
2 cups gluten -
free High - Protein
Flour Blend or gluten - free flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
Flour Blend or gluten - free flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
Blend or gluten -
free flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
blend of choice 2 teaspoons xanthan
gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vinegar
This mock Better Batter
flour blend is a dairy
free, gluten
free blend made of equal amounts superfine white rice
flour and brown rice
flour (30 % each), equal parts tapioca starch and potato starch (15 % each), less potato
flour (5 %), 3 % xanthan
gum, and finally 2 % pure powdered pectin.
Basic
Gum Free Gluten
Free Flour Blend 8.
You could probably make them gluten -
free with your favorite All - purpose gluten -
free flour blend and a touch of xanthan
gum (1/2 to 1 teaspoon I am guestimating).
I use them interchangeably for all my GF baking projects and whenever a recipe calls for
flour, everything from cookies and cakes to breads and biscuits.If you are converting a recipe to gluten -
free, use 120 grams of the
flour blend for each 1 cup
flour called for in the recipe plus 1/4 tsp xanthan
gum or 1/2 tsp psyllium husk powder.
And, yes, you really do need to use a
gum -
free basic
flour blend, and add just a bit of xanthan
gum or the cake is kind of tough.
Use a gluten -
free, self - raising
flour blend with 1/4 teaspoon xanthan
gum added.
2 cups (280 g) basic
gum -
free gluten
free flour blend (184 g superfine white rice
flour + 62 g potato starch + 34 g tapioca starch /
flour)(yes, you do have to use this
blend!)
And yes — you do have to use a basic
gum -
free gluten
free flour blend.
This question is one I know is coming: if you're adding xanthan
gum to the
gum -
free flour blend, can't you just use Better Batter or another
gum - containing gluten
free flour blend?
I know you're going to want to know if you can just use one of my all purpose gluten
free flour blends since we're using xanthan
gum anyway.
Corn -
free: Just replace the cornstarch for dredging with arrowroot, my
gum -
free gluten
free flour blend or sweet white rice
flour.
3/4 cup (105 g) basic
gum -
free gluten
free flour blend (69 g superfine white rice
flour + 23 g potato starch + 13 g tapioca starch /
flour)
Return about 4 tablespoons of the rendered pork fat to the skillet, add the xanthan
gum -
free flour blend, and mix to combine.
2 c. Gluten -
Free flour blend (mine is in my GF tab) 1 t. baking soda 1 t. xanthan or guar
gum if it is not already included in your GF
flour blend 3/4 t. salt 3/4 c. or 1 and 1/2 sticks of just barely softened butter 1 cup of granulated sugar 1/2 c. light brown sugar 2 eggs 1 t. vanilla extract 1 t. orange extract 1 T. orange zest, grated 1 T. rosemary, finely chopped 1 c. dark chocolate chips
Make corn -
free: In place of cornstarch, try using my
gum -
free gluten
free flour blend or tapioca starch /
flour.
1/3 cup (47 g)
gum -
free gluten
free flour blend (31 grams superfine white rice
flour + 10 grams potato starch + 6 grams tapioca starch /
flour)
5 tablespoons (45 g) basic
gum -
free gluten
free flour blend (30 g superfine white rice
flour + 10 g potato starch + 5 g tapioca starch /
flour)(or replace with an equal amount of superfine sweet white rice
flour)
1/2 c almond meal 3/4 c gluten -
free flour blend 1/4 c sweet rice
flour (white rice will work as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan
gum 1 1/2 sticks (3/4 cup) unsalted butter, softened 1 cup plus 2 tablespoons organic white sugar 1 large egg 1 1/2 tablespoons freshly grated lemon zest (use a microplane for this)
2 cups high - protein, gluten -
free flour blend or gluten -
free flour blend of choice 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon xanthan
gum 1/2 teaspoon salt 1/4 cup gluten -
free oats 1 egg or flax gel * 1 cup buttermilk or milk of choice (rice, hemp, soy, almond)
175g or 1.5 sticks dairy
free margarine (or butter) 200g / 1 cup sugar 2 large eggs 450g / 3 & 1/4 cups all purpose gluten
free flour blend 1 tsp xanthan
gum (omit if included in your
flour blend) 1 teaspoon gluten
free baking powder 1/2 tsp vanilla extract 1/2 tsp almond extract 1 lb bag of hard clear candies (like Jolly Ranchers)
I switched out the all purpose
flour for a gluten
free flour blend, added a little xanthan
gum and some blueberries.
3 tablespoons (27 g) basic
gum -
free gluten
free flour blend (18 g superfine white rice
flour + 6 g potato starch + 3 g tapioca starch)
I had to sub a gluten -
free flour blend so they were safe for us to eat, so I also added 1/2 tsp xanthan
gum.
Since this has become a hot topic over the past couple of years, I thought I would weigh in on my opinion on this issue and answer why I omit xanthan
gum from my homemade gluten -
free flour blend and ultimately from the majority of my current recipes.
Hi, Candice, There are some
blends that don't contain any xanthan
gum, but the ones that I have tried (King Arthur
Flour all purpose and Tom Sawyer gluten free flour) are both very high in starch, and I don't really care for
Flour all purpose and Tom Sawyer gluten
free flour) are both very high in starch, and I don't really care for
flour) are both very high in starch, and I don't really care for them.
- 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
In a medium bowl, whisk together gluten -
free flour, xanthan (unless
flour blend already has xanthan or guar
gum), baking soda and salt.
1 2/3 cups (233 g) basic
gum -
free gluten
free flour blend (superfine white rice
flour + potato starch + tapioca starch /
flour)
Most gluten -
free recipes
blend several types of
flours together with a binding agent such as xanthan
gum or guar
gum to try to re-create the texture of baked goods that contain gluten.
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil 1 teaspoon apple cider vinegar 2 tablespoons honey or agave nectar (omit if using ginger ale) 2 3/4 cups gluten -
free high - fiber
flour blend of choice 2 1/2 teaspoons xanthan
gum (omit if included in your
flour blend) 1/4 cup dry milk powder, or dairy -
free milk powder, almond meal, buck - wheat
flour, or brown rice
flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten -
free ale, sparkling water, club soda or ginger ale, room temperature
So if xanthan
gum is in this
flour blend, it is NOT corn -
free.
A note about the
flour: This recipe calls for my basic
gum -
free gluten
free flour blend, plus the addition of 1/2 teaspoon of xanthan
gum to help hold the muffins together and extend their shelf life.
I have, of course, tested this recipe with my all purpose
gum - containing gluten
free flour blend, and found that the blueberry compote was just too difficult to swirl into the batter.