Okay, so I was getting into this whole gluten-free thing, right? And the first big hurdle was finding the right flour. I mean, regular flour has gluten, that’s a no-brainer, but what about all these gluten-free options? And those gums? What’s up with those?
I started digging around, you know, hitting up the internet, reading labels, the whole nine yards. Seems like a lot of these gluten-free flours, they add in xanthan gum or guar gum. They say it’s supposed to mimic gluten, help with the texture and stuff. Like, making your baked goods less crumbly, giving them some structure, and keeping them moist longer. But honestly, I was not too thrilled about more additives than necessary.
So, I kept looking. I’ve found out that there are also some great options that just don’t need the gums. Also some mentioned that adding 1/4 tsp xanthan or guar gum per cup of flour to your dry ingredients will help, but only if your GF blend does not already contain it! That is something that will for sure confuse me!
Then I started experimented with different flours.
- Almond Flour: First up, almond flour. This stuff is everywhere in the gluten-free world. And it’s packed with good stuff like magnesium, calcium, and potassium. I tried a few recipes with it, and it’s pretty good. Gives a nice, nutty flavor and a decent texture.
- Caputo Gluten Free Flour: This one’s a bit fancy, but I gave it a shot. Apparently, it’s made specifically for baking without needing xanthan gum. I tried using it for some scones, and they turned out pretty well. Not crumbly at all, held together nicely.
- Flaxseed Meal: Now, this isn’t really a flour, but I saw someone mention using it as a binder. I added some to one of my scone recipes, and it did help with the texture. Plus, it’s got some extra nutrients, so that’s a bonus.
Another thing I realized is that sometimes you just need to use more of the rising stuff, like baking powder or baking soda. I messed around with the amounts in a few recipes, and it definitely makes a difference.
So, yeah, it took some trial and error, but I’ve found some good ways to bake without gluten and without those gums. It’s all about experimenting and seeing what works for you. I’ll keep messing around with different flours and recipes, and I’ll definitely share what I find. Gluten-free baking is a whole different ball game, but it’s definitely doable!
If you have any of your own tips or tricks when it comes to gum-free gluten-free flours, definitely let me know! We are all in this together, and we can all benefit from sharing our experiences!
