I am interested in seeing how guar gum is used in non-wheat bread or bakery.Anybody have recipes that use guar gum or xantham gum for the structure of the product? How much do you use?
....from the Ballymaloe Bread Book, for Gluten-Free White Bread. To 9 oz. rice flour and 4 oz. of fine cornmeal, he adds 2-1/2 teaspoons of Xanthan gum. I hope this helps.
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Recipe in front of me...
....from the Ballymaloe Bread Book, for Gluten-Free White Bread. To 9 oz. rice flour and 4 oz. of fine cornmeal, he adds 2-1/2 teaspoons of Xanthan gum. I hope this helps.