What's The General Rule For Xanthum Gum?

[ilmotherof2]

Do you add xanthum gum to cookie recipes that don't call for it? I found a cookie flour mix on here that is to be substituted for all purpose flour in any "old" cookie recipe. Would you add x-gum and how much? It seems like I read somewhere about adding so much x-gum to each cup of flour. Can anyone help?

[Luvs to Scrap]

Do you add xanthum gum to cookie recipes that don't call for it? I found a cookie flour mix on here that is to be substituted for all purpose flour in any "old" cookie recipe. Would you add x-gum and how much? It seems like I read somewhere about adding so much x-gum to each cup of flour. Can anyone help?

I am a Bette Hagman fan since she has helped me find edible food for my family. She suggests when using xanthan gum

Bread: 1 scant teaspoon per cup of flour

Cakes: 1/2 teaspoon per cup of flour

Cookies: 1/4 teaspoon per cup of flour

I haven't been too adventurous on trying to convert but have made cornbread, pumpkin bars, and shortcake with my old recipes. I think I just added a scant tsp per cup to be safe. (maybe I overused it but wasn't sure which category some of my recipes fell into.)

Kendra

[lorka150]

i use those rules but sometimes none for cookies. it depends on the cookie i am making.

[lonewolf]

I use the Bette Hagman's basic gluten-free flour mixture and put in about 1/2 tsp. of xanthan gum per cup when I mix it up. If I'm making quick breads, cakes or cookies I don't add any more. If I'm making pizza crust or noodles I add a generous 1/2 tsp. per cup additional xanthan gum and it works well.

[2Boys4Me]

Which one is considered Bette Hagman's "Basic"? All my recipes say to use the rice flour, featherlight, 4 bean, light bean. They all have names, but none of the names are "basic".

I'm kind of in the market for an all-purpose mix. I can't find one I think is fabulous. Maybe none of them are.

[lorka150]

i don't buy an all purpose, but my basic mix is 2 parts amaranth, 1 part tapioca, 1 part potato (again, recipe pending). but i love the taste of amaranth.

[lonewolf]

Which one is considered Bette Hagman's "Basic"? All my recipes say to use the rice flour, featherlight, 4 bean, light bean. They all have names, but none of the names are "basic".

I'm kind of in the market for an all-purpose mix. I can't find one I think is fabulous. Maybe none of them are.

I mix:

3 C Br. Rice Flour

1 C Potato Starch

1/2 C Tapioca Starch

2-1/2 tsp. Xanthan gum

Sometimes I will add 1 C Bob's Red Mill gluten-free flour, but not always. I can't figure out why people pay $7 a pound for other flours when this mix works great with almost everything. I just made blueberry muffins this morning for my kids a couple of girls who spent the night (not used to gluten-free food) and they were all eaten without comment and not a crumb left. Chocolate cupcakes yesterday were slurped up too.

[lbsteenwyk]

Which one is considered Bette Hagman's "Basic"? All my recipes say to use the rice flour, featherlight, 4 bean, light bean. They all have names, but none of the names are "basic".

I'm kind of in the market for an all-purpose mix. I can't find one I think is fabulous. Maybe none of them are.

I'd say the "basic" is her original rice mix:

2 parts rice flour

1/3 part tapioca starch

2/3 part potato starch

I always use brown rice flour in this mix.

I prefer the 4 bean mix for most recipes, especially conversions; but I still use the rice mix in some of my recipes. I keep both mixed up in my refrigerator.

[lonewolf]

I'd say the "basic" is her original rice mix:

2 parts rice flour

1/3 part tapioca starch

2/3 part potato starch

I always use brown rice flour in this mix.

Yes, this is the original "recipe". I mix 3 C Br. Rice Flour to make a bigger batch and increase the potato and tapioca accordingly. I always add xanthan gum in when I'm mixing it so it's ready to use when I need it. It's so easy to have it in the fridge and be able to just measure it out like "regular" flour. I usually make up a double batch, since I bake a lot. We don't like the smell of the dough when I've used bean flours. It also smells funny when things are baking, even though the taste is usually okay.