Thanks for your questions, Kim. We checked in with one of our test kitchen bakers, Frank, to see if he could help explain why only 1/4 teaspoon of xanthan gum works for most gluten-free recipes. He explains, "Xanthan is a very powerful, thirsty, high fiber (1 tablespoon contains 8 grams of fiber) gum. Adding too much may restrict rise/spread, throw the recipe hydration ratio out of balance, and lead to gastric distress.

¼ teaspoon:1 cup is the sweet spot that we have observed across gluten-free recipe development in the test kitchen, with the gf flour blends we’ve experimented with. Folks recommending a higher ratio may have a specific dietary reason in a specific recipe...different gf products each require unique xanthan:flour ratios for perfection. That is why our first Gluten-Free Flour was xanthan free."

To answer your question about using Measure for Measure, we recommend using this product to replace the all-purpose flour in almost all the recipes you might want to make gluten-free. The only exception is yeast breads. For that, you'll want to use a recipe that's specifically formulated to be gluten-free. I hope that helps! Kye@KAF

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