Ask Grettie: How To Make Any Recipe Gluten Free

Gretchen August 10, 2011 1
Ask Grettie: How To Make Any Recipe Gluten Free

I have lots of vegan bread recipes that call for whole wheat flour, but I don’t bake with gluten.  Is there a formula for adding xanthan gum to gluten free flours, ie…teaspoon for every cup of flour, etc.?

~ Sirica

Hi Sirica,

Yes, there is a formula for adding xanthan gum to recipes.  The amount of xanthan gum added depends upon what you plan on using it for.  Here is a quick breakdown:

Cake - ¼ tsp. per 1 cup of flour

Breads - 1 tsp. per 1 cup of flour

Pizza Crust - 2 tsp. per 1 cup of flour

Salad Dressings - 1/8 tsp. per 1 ½ cups of dressing

Frozen Treats - 1/8 tsp. per 2 cups of liquid

For those of you not familiar with xanthan gum, it is a powdery substance often used in gluten free baking to replicate the function of gluten.  When added to dressings xanthan gum binds the dressing together and improves the texture.  When added to frozen treats it inhibits the development of large ice crystals and imparts a more creamy texture to the dessert.

A wonderful resource for learning how to bake gluten free is The Gluten Free Goddess by Karina Allrich.  I always keep a bag of Karina’s Gluten Free Flour mix in my fridge.

Karina’s Basic Gluten Free Flour Mix

Combine:
1 cup sorghum flour (aka jowar flour)
1 cup tapioca starch or potato starch (not potato flour)
1/3 to 1/2 cup almond meal, buckwheat flour, millet flour or quinoa flour
1 teaspoon xanthan gum

To read more of Karina’s gluten free baking tips click here.

I know it seems intimidating at first, however with a little experimentation I know you will soon be very comfortable baking in your gluten free kitchen.

Here’s to health!

Gretchen

**Do you have a questions for Grettie? She is here to answer any of your health and nutrition related questions! Email her at askgrettie@chicvegan.com .**

One Comment »

  1. GFNicole October 21, 2012 at 8:51 am -

    Thank you! Can’t wait to try this out on some of my old glutteny-favorites.

Leave A Response »