Hi Ej - Yes, you are correct. Too much xanthan gum and too little will change the texture and crumb. Usually about 1/4 t. of xanthan gum per cup of flour is about right for most recipes. We always encourage our customers to find a tested GF recipe but if you are up for the experimentation try adding just the xanthan gum for starters. If the texture is not what you were hoping for add an extra egg and perhaps increase the fat or use a nut flour in place of the wheat flour. Allowing the batter to sit for about 20 minutes prior to baking can help also. Good luck!

• Reply