How Do You Make Gluten Free Flour Blends?
Traditional wheat flours contain gluten, which keeps “baked goods” from getting crumbly and falling apart by trapping air pockets. Xanthum gum, from the dried cell coat of a microorganism called “Zanthomonas campestris” and guar gum, a powder that comes from the seed of the plant “Cyamopsis tetragonolobus” are exceptional gluten substitutes. When added to nontraditional flours, these gums allow those with allergies to wheat or gluten to enjoy “baked goods” once more. Use potato starch flour, which is ideal to thicken cream-based soups and sauces; decrease the amount called for in typical recipes by one half. In a small glass jar with a tight fitting lid, combine ice water and potato starch flour in a 1 to 1 ratio; shake jar vigorously until mixture is smooth and proceed with recipe. Cornstarch is a refined starch from corn that is used as a clear thickening agent for puddings, fruit sauces and Asian cooking. Prepared with the same 1 to 1 ratio, cornstarch usually does not need adjustme
