One of the biggest problem in gluten-free cooking is finding something to do Mr. Gluten’s job for him. Gluten is a protein in wheat, barley, and rye products that makes the dough stick together in that fluffy way bread does.
Oftentimes, gluten-free baked goods are flat, dry, and fall apart.
Make sure you add xanthan gum (our favorite) or some other kind of binding agent to get your dough to stick together, thicken, and emulsify (get liquids that don’t normally combine to mix).
Xanthan Gum is made from fermented corn sugar, while Guar Gum (another option) comes from the legume plant. (Guar Gum is high in fiber, but is also said to lead to gastrointestinal problems in some people). Be careful when using both because while too little makes your bread crumbly, too much will get you a gummy, stringy, and slimy texture.
Usually, we find that 1/2 to 1 teaspoon of xanthan gum for every one cup of flour does the trick.
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