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    sunnyserf

    Member since Jul 2011

    Chef #1953698

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    2 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Gluten-Free Flour Blend

    Handle
    Tuesday, Jul 26, 2011 on Food.com
     |  (4 people found this helpful) |  4 Reviews  |  By Queen Bead
    LinMarie says:

    "It probably is not the fault of the guar gum. There is likely an acid such as vinegar to help the yeast do a better job with the gluten free flours in these recipes. Guar gum does tend to be neutralized with acid, but xanthan gum does a better job of combining starches. They both have their place in various recipes. For more information on these..."

    Reviewed Gluten Free French Bread

    Handle
    Tuesday, Jul 26, 2011 on Food.com
     |  (15 people found this helpful) |  120 Reviews  |  By GlutenFreeGirl
    LinMarie says:

    "The people who make guar gum or xanthan gum recommend it be dissolved in the oil/wet mixture before being added to the recipe. It needs the oil or fat to be properly dissolved. Although recipes do work doing it the way that the author wrote, it works much better if done the other way and have a better texture. The guar gum also should not be use..."

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