Guest guest Posted September 13, 2000 Report Share Posted September 13, 2000 Seems like I got my answer to bread baking for a yeast free diet as proposed by Dr. Semon. Called Miss Robin's today and received a very thorough answer to my concerns: Guar gum is from a bean and it is not a fermented product. Hooray! Of course, must also use an appropriate sweetener: raw honey, stevia or vegetable glycerin. You use 1 tsp of guar gum per cup of flour mix for bread, and 1/2 tsp for cake. THeresa Quote Link to comment Share on other sites More sharing options...
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