I have two recipes that have won ribbons at fairs using regular all purpose flour. Now I medically must be gluten free and my family has committed to this with me. I so want to convert my cookie recipe and my quick bread recipe to GF which my family so dearly loves, I'm hoping you can help. Because I live at high altitude I've always had to cut my leavening ingredients in half in all baked good recipes. My cookie recipe is quite expensive to make and I must admit I'm finding it very hard to step off my lily pad and experiment' losing $20 worth of ingredients if I don't convert correctly. I read on the blog that some say the xanthan gum makes a gritty taste and to use guar instead? Thank-you Amy for your wonderful article I will read and re-read it to hopefully build my confidence! Hi Onalee! You can follow the high altitude baking tips on our website for gluten-free baking. I have not known xanthan gum to offer a gritty mouth feel; rather, it should reduce it. Guar gum, though, has been known to impart a flavor that some people dislike. ~Amy Smiles from Idaho, Onalee

• Reply