My splurges are definitely pumpkin pie, mashed potatoes with gravy,
moist bread stuffing, and Pillsbury crescent rolls!
Not exact matches
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'm a
stuffing purist, don't be messing with my
stuffing by adding dried apricots to my perfect,
moist, sage - ified
bread chunks)
The pumpkin
bread recipe as - is was a little too
moist and fragile for a
stuffing, so I modified it to make it firmer and sturdier.
The pumpkin
bread recipe as - is was a little too
moist and fragile for a
stuffing, so I modified it to make it firmer and sturdier.