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Gluten-free Baking & Cooking Tips

*xanthan gum – I would explain xanthan gum as being the “glue” that helps hold gluten free goods together.  It is essential in your gluten-free baking.   If the gluten-free all-purpose flour mix you are using does not contain xanthan gum, you will need to purchase a bag of this so you can add it in your recipes.  I usually use 1/2 tsp. xanthan gum for each 1 cup flour.  On my Recommendations page, you’ll see my favorite gluten-free flour blends.  Jules and Maninis include xanthan gum already in their flour blends, if you use Gluten Free Mama’s flours, you’ll add your own.  I also have a number of recipes I make “from scratch” and if you bake this way sometimes, you’ll need xanthan gum.

*guar gum – Some people prefer to use guar gum instead of xanthan gum.  I find that it causes digestive issues, and have heard it does to many people, so I avoid it.

*I find that most of my muffins, quick breads, and cakes have the best texture the day AFTER I bake them.  On day 1, those baked items are a little more spongy/springy in texture, while on day 2 they have a perfect moist crumb. So I definitely recommend you bake those the day before you want to enjoy them.