You have to use this in breads and cakes etc because gluten is a natural binding agent and obviously without gluten, your bread sand such are crumbly. A good rule of thumb is 1/2 to 1 tsp for most cakes/pancakes and 1-2 tsp for breads. If the batter seems too thick after adding the gum, dilute with water but make sure to taste, as you may need a bit more sugar too.
I have found that for some cookies (1/2 tsp gum), you can use a bit of karo syrup and it does the same thing!
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