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SSU - EDUCATIONAL TOOLS TO MASTER GLUTEN FREE BAKING
TIPS & TRICKS: for baking gluten free
TODAY’S TIP: XANTHAN GUM is the most common ingredient used in gluten free flours and recipes to hold dough together. It serves as the GLUE for gluten-free flour in place of GLUTEN which is the binder in traditional flour.
Gluten-free flour mixes such as SAMMI’S STUFF COUNTRY CUPBOARD include xanthan as the binding agent. We spent 3 years of research, trial and error and 10 years of production to create and produce the “right” mix. As a result, this allows the flour mix to work well for items such as cakes, muffins, cupcakes, sweet breads, etc. But in the Gluten-Free world if you are baking items such as cookies, brownies, pies, donuts – they may require a little bit extra xanthan to hold your dough together.
the rule of thumb: XANTHAN GUM
THE RULE OF THUMB for xanthan: Too much and it will produce gluten free baked goods that are too tight and taste “gummy”, too little and it may fall apart, not hold together or it may not rise/expand very much.
SUGGESTION: Use your favorite recipe and do your mix using the flour (cup-for-cup) as directed by the recipe. For optimum gluten free baking, when all ingredients are combined let it set for 10-15 minutes so you can "test" it before baking. You will be able to tell if it is too tight, too wet or just right. You can even put a "tester" in the oven to check. Use our RULE OF THUMB to test the dough -- (I find taste testing is the best). If the dough is too wet or soupy you may need additional flour or a small extra portion of xanthan gum to tighten it up. If it's too tight a dough and/or tastes "gummy" then it may need additional moisture (milk, water, oil, butter -- whatever the recipe calls for).
GOOD LUCK. HAVE FUN WITH IT! We’d love to hear from you and help you master gluten free baking/cooking. Send us your questions & your experiences and we will enter you in our drawing to win a $25 Visa gift card!
WEEKLY FEATURE: ARE YOU NEW AT GF BAKING?
If you're new at baking Gluten Free the best thing to tackle first might be cookies. Try something simple like Sugar Cookies, Chocolate Chip or Snickerdoodles. When you do your mix bake a few tester cookies first so you can see if the cookies stay together, or if they fall apart or they bake too tight. That will let you make any adjustments before you make the whole batch.
SAMMI'S STUFF baking CHANNEL
COMING SOON: SAMMI'S STUFF Gluten-Free Baking Channel. On the SAMMI'S STUFF Video Network we will show gluten free baking tips, tutorials, techniques, recipes and everything needed to help our customers become Master Gluten-Free Bakers and turn those family recipes into masterpieces!