Psyllium husk is another alternative to Xanthan Gum. Per America's Test Kitchen's Gluten Free cookbook, they suggest replacing 2x the xanthan gum with psyllium husk powder. In fact, they preferred it to xanthan gum in bread recipes. So this recipe calls for 1 1/4 teaspoon of xanthan gum, try replacing it with 2.5 teaspoons of psyllium husk. Also thanks for the info about sprouted brown rice flour. I just ordered some from To Your Health and I'm curious! I've heard it's much less gritty. Also To Your Health's supplier is organic and has low arsenic levels in their brown rice crop.

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