1/4 tsp
xanthum gum made the egg whites super thick and I had mounds of beautiful peaked egg whites.
Not exact matches
The stickiness from the ground chia seeds and water mixture permitted me to
make these spinach muffins from my homemade gluten - free flour without using any
xanthum gum, guar
gum, or psyllium husk.
I have a packet mix for vegan marshmallows but this looks much easier — though I don't have guar
gum but I have
xanthum — and rather like rice krispie treats so this would be fun to try — I really appreciate hearing some of the science behind it which
makes so much sense
Does the chia /
xanthum gum exchange really
make that much of a difference?
To
make crust: combine flour,
xanthum gum, sugar, salt and coconut in food processor; pulse.
I
made them vegan by replacing the eggs with 125 ml of vanilla soy yogurt, a couple tablespoons of flax meal mixed with some warm water and 1/2 tsp of
xanthum gum.
I
made these successfully gluten free with a combination of 1/2 c. Almond Flour, 1/2 c. Sorghum Flour, 1/2 c. Tapioca Starch, & 3/8 tsp of
Xanthum Gum.
You can
make the dough with 1 1/4 cups of gluten - free all - purpose flour, 1/4 tsp of
xanthum gum, 8 tablespoons of butter, and 4 to 6 tablespoons of iced water.
The only changes I
made were omitting the olives / rosemary and using your flax / chia slurry in place of the
Xanthum Gum.
It is possible for some dogs to be allergic to
xanthum gum if they are allergic to the growth medium that is used to
make the
xanthum, which is often corn, soy, or wheat.