‘In answer to Davi Martin’s request for information on xanthan gum,” Snohomish contributor Connie Reid writes, “go online to www.bobsredmill.com/recipe.
“There are dozens of recipes for the use of this item. Just typing in xanthan gum will bring up several sites with recipes and other information about this substance.”
And we also hear from our great gluten-free gal, Gloria Barton of Monroe, “In response to Davi Martin’s request about xanthan gum, it’s my favorite subject!
“As I mentioned to you before, I still feel like a scientist, mixing ‘funny’ flour to use xanthan gum. One never retires from the kitchen, even at age 83. I use xanthan gum at least twice a week in my flours that do not have gluten. It is essential to hold cake, muffin and cookie batters together.
“If Davi would like to mix up some flour and use her supply of xanthan gum, here are fine recipes for all-purpose gluten-free mix for cookies and cakes. Or she can just go and purchase Bob’s Red Mill all-purpose gluten-free flour mix at Fred Meyer and other grocery stores.
“I mix this different flour (found in the Bob’s Red Mill package) with the homemade all-purpose gluten mix and I like it because it is heavier. It contains garbanzo flour, tapioca flour, sorghum flour and fava bean – my favorite, but involved to mix. Then you add xanthan gum – it’s absolutely necessary to hold the mixture together!”
And Gloria sends us blessings and a hug to go along with her technique for not only the homemade flour mixes, but the proper amounts of xanthan gum to be added.
All-purpose gluten-free flour mix I
6cups white rice flour
2cups potato starch
1cup tapioca flour
In large mixing bowl, stir together the rice flour, potato starch and tapioca flour, mixing thoroughly. Store in an airtight container. Makes 9 cups.
All-purpose gluten-free flour mix II
2cups brown rice flour
2/3cup potato starch
1/3cup tapioca starch
In medium mixing bowl, stir together the brown rice flour, potato starch and tapioca starch, mixing thoroughly. Store in an airtight container. Makes 3 cups.
To the above flour mixes, for use in any recipe for cookies, cakes and breads, you must add the following proportions of xanthan gum:
Cookies: 1/4 teaspoon xanthan gum per 1 cup flour
Cakes: 1/2 teaspoon xanthan gum per 1 cup flour
Muffins and quick breads: 3/4 teaspoon xanthan gum per 1 cup flour
Breads: 1 1/2 teaspoons xanthan gum per 1 cup flour
Now, keeping the above mixtures and information in mind, here’s a gluten-free recipe so popular that when former Herald advertising graphic designer Leigh Maxwell brought it to work a year ago, people begged for the recipe. It does not, however, call for any – not even a tiny dab of – xanthan gum. Hmmm …
Gluten-free peanut butter oatmeal cookies
1cup each brown sugar and granulated sugar
1cup each peanut butter and margarine
2eggs
2teaspoons vanilla
1 1/2cups gluten-free flour mix
2cups oatmeal
1 1/2teaspoons baking powder
1teaspoon baking soda
Pinch salt
In large mixing bowl, mix together the brown and granulated sugars, peanut butter and margarine. Add eggs and vanilla. Mix together the flour mix, oatmeal, baking powder, baking soda and salt, then add to peanut butter mixture. If dough is too moist, add a little more of the gluten-free flour mixture. Spoon tablespoon-size balls onto lightly greased cookie sheet and bake at 350 degrees for about 15 minutes or until cookies are done.
The next Forum will appear in Wednesday’s Food section.
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