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?
Chewing
gums and breath mints can contain as much 100 % xylitol
per piece, so a 10 pound dog would only have to eat as little as one
piece of gum to experience a potentially toxic dose!