Re:Baking Help

[Guest guest]

You also need to play around with the amount of liquids and flavorings.

I have found that most gluten free flours need much less liquid then

regular flour. I was making a recipe the other day that called for 3/4

cups water. I only used 1/4 to get it the consistence that it would have

with flour. Some flavorings need to be increased a little. Also some

times you need extra baking powder or soda to get it to rise.

Here is a chart for using Xanthum Gum

" Xanthan Gum Guide

Article Posted July 23, 2008 by Shay S Originally Authored by Ener-G

Foods Inc. Share! 0 comments This is a helpful guide I use for changing

a recipe into a gluten free one

to change a recipe for :

add:

Cookies, Cakes, Muffins and Quick Breads - 1/4 teaspoon Xanthum

gum per cup of gf flour

Bread

- 1 to

1 1/2 teaspoons Xanthum gum per cup of gf flour

Pizza - 2

teaspoons Xanthum gum per cup of gf flour

Salad Dressing - 1/8-1/4 teaspoon

Xanthum gum per cup of liquid

Thickener for Sauces- 1 teaspoon Xanthum gum in

place of each tablespoon of original thickener

For example: If you have a recipe for a cake that calls for 2 cups of

flour, you will add 1/2 teaspoon of Xanthum gum. If a recipe calls for

2 1/2 cups flour, you would add 3/4 teaspoons of xanthum gum , and so on. "

Here are some simple guidelines for converting recipes:

http://www.csaceliacs.org/recipes.php

http://bakingdesserts.suite101.com/article.cfm/wheatfree_glutenfree_baking

This one has a lot of ads but has some good advise:

http://www.cookingtf.com/convert.html

Mark