BenevolentKitchen

There are so many options! Here's a chart comparing flours: Open Original Shared Link Here is a link to some gluten free flour mix recipes: Open Original Shared Link In general a mix of three flours and then aerating them, say with a whisk, makes a huge difference in the density of gluten free baking. Try adding tapioca or potato starch to your...

I -never- use gums of any kind and I have been an alternative baker for over 13 years -- they are not necessary in gluten free baking -- they have just been used for years b/c they seemed necessary by the folks in the 60s but we have come along way since then -- so don't waste your money on gums -- especially with multiple allergies since guar and xantham...