The first recipe we used as an example is our Gluten Free Millet Roll recipe.
Xanthan gum on the left, psyllium fiber on the right.
The original recipe calls for 1 ½ tsp xanthan gum as the binder. We exchanged the xanthan gum with 1 Tbsp psyllium fiber, with no other changes in the recipe. The texture of these fluffy rolls remained incredibly soft, the only difference was a slight change in the crumb. You can see the difference in the image above.
Next up, we used the homemade pie crust from our Gluten Free Chicken Pot Pie recipe.
Psyllium fiber on the left, xanthan gum on the right.
The original recipe calls for ½ tsp xanthan gum as the binder. We exchanged the xanthan gum with 1 tsp psyllium fiber with no other changes in the recipe. The texture of the pie crust was indistinguishable. You can see in the image above they are both flaky and buttery. Keep in mind that this is a general rule of thumb—you may need to do some experimenting as well. Do you have any tips for gluten free baking without xanthan gum? Offer your tips below!
Bob's Red Mill: Flax Recipes
Am having trouble with finding the perfect gluten free pie crusts, that are really flaky! Cannot tolerate guar gum or psyllium. What else can I use?
Thank you.
What flours do I mix together (and add an alternative) & ratios to get a gf mix?
I have two questions
1- i buy baking flour . may i use it for a regular bread?
2- i buy homade wonderful bread mix.May i take my bread machine to make it?
Excuse my english i' m a french speaking on Québec
Thank you