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imsohungry

I Should Know This By Now...

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Hi you guys,

I know that I should know this by now, but I still get confused.

If I am converting a regular recipe to gluten-free using a standard gluten-free flour blend, all I need to do is add xan. gum right?

What if I am using a bread mix...like Kinnik's premixed bread mix? Can I add it to a recipe without adding the xan. gum?

Sorry to ask, but the doc's changed my seizure meds. for my epilepsy and my memory is shot to he**. :rolleyes:

Thanks for any reminders/tips. I will definitely be printing out any tips anyone gives me!

Blessings. -Julie


Loves of my life: God, my hubby, and my baby boy!

"I will never give up on my dreams; I will simply modify my path for reaching them." (JH-me).

"Life's a dance you learn as you go, sometimes you lead, sometimes you follow"

(John Michael Montgomery).

"I'm gonna be somebody, one of these days I'm gonna break these chains" (Travis Tritt).

"Life is better left to chance. I could have missed the pain, but I'd have had to miss the dance."

(Garth Brooks).

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If its baking then add the Xanthan gum bit for sauces etc. no need...

A simple rule, if it needs to rise use Xanthan gum but if not don't....

Weird thing best pizza crusts I had (In Italy) were made just using striaght gluten-free flour, salt and water... no yeast no additives... they are kinda thin so you need to choose toppings accordingly.. and the guys at this resto had all sort of recommendations, they told me which worked best when I went through the menu...


Fere libenter homines id quod volunt credunt. (JC, De Bello Gallico Liber III/XVIII)

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