Baking Problem With Starches
Posted 26 April 2012 - 01:18 PM
I understand starches retain and absorb moisture. I found that tapioca starch seems to aborb moisture the most, corn and potato starch less so.
I've been using a combination of white/brown rice flour and different starches + some xanthan gum/guar gum. I've tried over a dozen different versions. The less the amount of starches I use the better the shape holds, but the texture is not chewy and firm.
Right after baking everything is fine. After a day or so I can already see 'swelling', due to moisture being absorbed. Is there an easy way to combat this?
I don't mind moisture being trapped to prevent staleness, but it seems that the more time goes by the more moisture is being absorbed.
I've never tried the gluten-free flour mixes from the stores, but when I look at the King Arthur ones, it seems be mostly tapioca and potato starch as well.
Are there certain ingredients (stabilizers, emulsifiers?) that I could use to combat this issue? I would greatly appreciate your insights!
Posted 27 April 2012 - 01:54 AM
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