Hi there! It really depends on the recipe but xanthan gum or psyllium fiber might work well. You could also try our Gluten Free Vegan Egg Replacer! https://www.bobsredmill.com/product/gluten-free-vegan-egg-replacer
Hi there! It really depends on the recipe but xanthan gum or psyllium fiber might work well. You could also try our Gluten Free Vegan Egg Replacer! https://www.bobsredmill.com/product/gluten-free-vegan-egg-replacer
All of the ratios or amounts of ingredients for our products are proprietary so we are not able to share this information. However, all ingredients are listed in order from greatest to least by weight on the package.
Is there a difference between regular xanathan gum and super fine xanathan gum. Will the super fine change the consistency in my. Gluten-free cakes.
Thanks
Hi Marilyn! Please email customerservice@bobsredmill.com for assistance.
I saw an article for Xanthan Gum Gel, so it’s ready to use (to avoid clumping). I have never worked with this gum, so I have no idea how my braised short ribs will turn out. Going to try 1 T of gel in the braise. Has anyone used it this way? If so, comments are appreciated. If not, here’s to not ruining my meal.
I really found this article fascinating. I've used Zanthum gum when making non dairy ice cream, but I now believe I used too much. Perhaps the next batch will gel better with less.
The tips on substitutions for baking powder caught my eye. In recipes for kidney care, baking powder is discouraged. I will try some for my husband who has kidney disease and loves baked goodies.
Thanks to your team!
Andrea
I just saw an article that said that guar gum is better used in cold products and Xanthum gum is better used in warm products. Maybe that will make a difference for you.
As eggs are so expensive right now, and I actually have an egg white sensitivity, would adding a pinch of xantham gum to my corncakes be helpful? I've tried subbing in flaxseed and chia seeds in the batter, but they fall apart when I try to flip them on my griddle.