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    sunnyserf

    Chef #1953698

    Joined: Jul 10, 2011

    My Journal

    Reviewed Gluten-Free Flour Blend

    "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 ..."

    Jul 29, 2011 on Food.com

    Reviewed Gluten Free French Bread

    "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 used..."

    Jul 29, 2011 on Food.com

    New Topic Question:Gluten Free French Bread in Cooking Q & A

    "Gluten Free French Bread
    I have a lot of experience developing gluten free recipes and have a few questions about this one that I can't figure out. Perhaps someone can help me. First is my concern that the nutritional value of this bread is almost zero, with quite a lot of sa..."

    Jul 10, 2011 on Food.com

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