Psyllium Husk in Gluten Free Baking
Psyllium Husk 101 - Psyllium husk is the crucial ingredient in gluten free bread baking. It acts as a binder, and it gives gluten free bread dough the elasticity, flexibility and extensibility it needs so you can actually knead and shape it without any problems. It also allows gluten free bread to proof properly. With its help, you can make gluten free bread that tastes, looks, smells and feels like “regular” bread made with wheat flour. Gluten free baking. Gluten free recipes.
Inexpensive Gluten-Free Flour Mix
Inexpensive Gluten-Free Flour Mix. Gluten-free flour mixes are notoriously expensive. Shockingly expensive. Quite frankly, with the grocery budget I have, I simply can’t afford them. Fortunately, making your own inexpensive flour isn’t as hard as it sounds, it costs only a fraction of what many of the pre-mixed flours cost. Here’s the recipe for my mix:
Xanthan Gum in Gluten Free Baking
Xanthan Gum 101 - Xanthan gum is a crucial ingredient in gluten free baking and one that I use in the majority of my gluten free recipes. It acts as a binder that greatly improves the texture of gluten free bakes. Here, I’m sharing everything you need to know about this ingredient – from how it’s made and its function in gluten free baking, to how much you actually need to use depending on what you’re making. Gluten free baking. Gluten free recipes.
Why I Don't Bake With Xanthan Gum
Xanthan Gum seems to be everywhere. But what is it? Is it actually bad for us? Why do we need to use it in our gluten-free baking? Can we substitute it? Here's everything you need to know about this controversial ingredient including why I never use it. #FromTheLarder
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