I am fairly new at this gluten-free baking thing too and have read some other sites. The Gluten-free Girl being the one I am siting information from now. Anyway she says that to substitute Gluten-free flour for reg. wheat flour that you need to use 140 gms of Gluten free flour per 1 cup of wheat flour in a recipe and according to what I read up earlier on this site you would need to add about 1/4-1/2 t. of xanthan gum to your recipe above. I have also learned about 3 other agents that you can use instead of Xanthan gum or guar gum. One is Psyllium husks Powder, the other two are chia seed and flax seed powder. I read that say a recipe calls for 1/2t. xanthan gum, you can sub out all of that amount with one of these and use twice the water called for. So when I first tried this it was a mess, but I believe that I have learned that what you need to do is add your called for amount to the dry mixture and then add the extra water to the liquids you are adding to the recipe. I thought that you mixed it up with the water and then added to your other ingredients. Oh, no, what a mess. Anyway, I hope this helps you. I don't personally have any problem with any of them, but have tried all of them so I have a variety of choices. I can not use any form of rice flour so I have my own challenges to tackle and a knowledgeable friend suggested trying Amaranth flour in place of the rice flour. It worked fine the one time I have tried it. Someone else also mentioned that they did not want to try to make something and losing $20 or so in ingredients if it didn't work. I am right there with you. It is very expensive having to cook gluten-free and I am not getting answers to my questions very quickly.
Amy mentioned earlier that you could add a couple of tablespoons of shortening or butter to a recipe of cookies, but then she also added that you could use some high fat nut flour to the recipe. I don't know if you do one or both or how to know how much extra shortening or butter to add if you use a nut-flour? Sorry to make this so long. I did not see a place to make your own comment just to reply to what others have already said so if someone can help me know how to do that the next comment or reply won't have to be so long. Thanks.
July 19, 2014 at 3:11pm
In reply to The best, most moist chocolate cake I've ever made is (believe … by Dori Ann (not verified)