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Unflavored Gelatin A Sub For Xanthan Gum?
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I can't have xanthan gum, so I tried leaving it out when making muffins. I tried cooking it for a lot longer at a lower temperature, which helps some, but doesn't solve the problem. Can I substitute unflavored gelatin for the xanthan gum? Any other tips?

Thanks!

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Could you try yeast?

They won't turn out the same but it should give the life to help them cook.

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You might want to try making mini-muffins instead of full-size. Using a smaller pan worked wonders for my cupcakes!

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You also might try adding a tsp. of vinegar and 1/2 tsp of baking soda. It helps make the bread/muffins lighter and therefore bake better.

Also, what type of flour did you use? If there's a lot of bean flour they tend to be more gummy, in my experience.

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I used Bette Hagman's Featherlight 4 flour blend.

How much yeast should I add? And should it be nutritional yeast or the kind you use in a bread machine?

Should I add 1/2 tsp. baking soda on top of the 2 tsp. already in the recipe? Would that be too much?

Thanks for all the suggestions! I'm new to gluten-free baking, but I used to bake a lot before I went gluten-free and now that I've felt better for a while, I'm really missing it!

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There is unflavored gelatin in one of Annalie Roberts' recipes in addition to yeast and xanthan gum. Not sure if that info helps you...I know guar gum can substitute for xanthan gum, but can you have that?

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There is unflavored gelatin in one of Annalie Roberts' recipes in addition to yeast and xanthan gum. Not sure if that info helps you...I know guar gum can substitute for xanthan gum, but can you have that?

I'm not sure yet about the guar gum... I'm reluctant to try it in case it makes me sick since I stay sick for so long, but I definitely need to try it.

Thanks!

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I'm not sure how much yeast to add. If you usually need 2 tsp soda I would try 2 tsp yeast and see what happens. Can't be any worse than what it's doing now. :)

I had asked someone that question once who works with creating recipes and I forget what she said now. :(

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I'm not sure yet about the guar gum... I'm reluctant to try it in case it makes me sick since I stay sick for so long, but I definitely need to try it.

Thanks!

From what I gather guar gum is from a legume, does that help in making the choice?

Catherine

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Should I add 1/2 tsp. baking soda on top of the 2 tsp. already in the recipe? Would that be too much?

No, don't use additional baking soda. Just try adding the vinegar. I'm curious about your recipe though - all my muffin recipes call for baking powder rather than baking soda.

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