Re: Sorghum in recipe, Heidi and others

[Guest guest]

Sheila,

Butter in the recipe should make the crumb and bind it just fine without

xanthan gum. Its a binder more than for taste. Holds non gluten grains

together for batters. Heidi has said gelatin can replace xanthan gum.

> Hi NTer's,

> I am going to make an apple crisp for company this weekend and I

> want to use sorghum in the topping. Should I add some xanthan to the

> sorghum? The apple crisp recipe at twin valley's doesn't call for it,

> but I'm not sure such an omission is a good idea taste wise.

Wanita

[Guest guest]

>Should I add some xanthan to the

>sorghum? The apple crisp recipe at twin valley's doesn't call for it,

>but I'm not sure such an omission is a good idea taste wise.

>TIA,

>Sheila

I don't think you need it for apple crisp ... xanthan makes baked

goods soft and chewy, and you want crisp to be CRISPY.

-- Heidi Jean

[Guest guest]

Thanks Heidi Jean. I am going to add the grated zest of an orange and

a lemon in with the apples. I am adapting a recipe I saw yesterday on

The Barefoot Contessa on the Food Network. She exudes so much joy and

pleasure about food on her show. She has no fear at all of using

butter.It is a treat to watch her.

Thanks again,

Sheila

>

> >Should I add some xanthan to the

> >sorghum? The apple crisp recipe at twin valley's doesn't call for

it,

> >but I'm not sure such an omission is a good idea taste wise.

> >TIA,

> >Sheila

>

> I don't think you need it for apple crisp ... xanthan makes baked

> goods soft and chewy, and you want crisp to be CRISPY.

>

> -- Heidi Jean

[Guest guest]

Hi Wanita,

I missed the post about exchanging gelatin for xanthan. It seems

gelatin, even the high grade ones, would be less expensive than

xanthan. Thanks for the tip and the explanation.

Sheila

> Sheila,

>

> Butter in the recipe should make the crumb and bind it just fine

without

> xanthan gum. Its a binder more than for taste. Holds non gluten

grains

> together for batters. Heidi has said gelatin can replace xanthan

gum.

>

> > Hi NTer's,

> > I am going to make an apple crisp for company this weekend and I

> > want to use sorghum in the topping. Should I add some xanthan to

the

> > sorghum? The apple crisp recipe at twin valley's doesn't call for

it,

> > but I'm not sure such an omission is a good idea taste wise.

>

>

> Wanita

[Guest guest]

>Hi Wanita,

>I missed the post about exchanging gelatin for xanthan. It seems

>gelatin, even the high grade ones, would be less expensive than

>xanthan. Thanks for the tip and the explanation.

>Sheila

Egg whites work too. Which is even cheaper if you have chickens.

-- Heidi

[Guest guest]

Got the book More from the Gluten Free Gourmet by Bette Hagman at the

library this week. Our librarian is gluten free, getting Dangerous Grains

for library after reading my copy. GFG recipes have quite a bit of egg

replacer substitutions in recipes for egg allergic. Thanks for the egg white

substitution for xanthan gum . Also in yeast bread recipes 1/2 tsp. vinegar

can be substituted for 1 tsp. dough enhancer.

> Egg whites work too. Which is even cheaper if you have chickens.

Wanita