when they try to lump all the restrictions into a single product it is almost always disgusting.
I can only imagine. I haven’t gone that deep down the gluten free rabbit hole, but it seemed bleak indeed.
Out of curiosity, do you use a lot of xanthan as a celiac? Seemingly that is the only gluten alternative, but it looked a bit pricey for my testing, so I omitted it.
I was never a huge baker before the diagnosis, so now we mostly stick to quick breads and cookies when it comes to baking. Those types of recipes usually suffice with either baking soda or baking powder if using an all-purpose GF flour like the King Arthur mix. The best tasting GF flour I’ve tried though is Bob’s Red Mill, and they do specifically recommend (and sell separately) xanthan gum for various types of baked goods. Even when I follow their (Bob’s Red Mill) recommendations though, the dough is still typically a bit runny.
I can only imagine. I haven’t gone that deep down the gluten free rabbit hole, but it seemed bleak indeed.
Out of curiosity, do you use a lot of xanthan as a celiac? Seemingly that is the only gluten alternative, but it looked a bit pricey for my testing, so I omitted it.
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Oh this is so surprising. I typically use corn starch to thicken sauces. Have you compared xanthan gum head-to-head with corn starch?
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😄 Sounds like it’s worth the money then.
I was never a huge baker before the diagnosis, so now we mostly stick to quick breads and cookies when it comes to baking. Those types of recipes usually suffice with either baking soda or baking powder if using an all-purpose GF flour like the King Arthur mix. The best tasting GF flour I’ve tried though is Bob’s Red Mill, and they do specifically recommend (and sell separately) xanthan gum for various types of baked goods. Even when I follow their (Bob’s Red Mill) recommendations though, the dough is still typically a bit runny.