It seems wrong using volumes when adding xanthan gum to flour. One cup of oat flour will differ in weight of other GF flours like coconut, almond, brown rice, etc. So the weight ratio of xanthan gum to flour may vary quite a bit. Wouldn't it be more consistent to come up with a % of flour weight for calculating how much xanthan gum to use? I've really been trying to use recipes with metric units because of the problems that arise with different flours, whether they get packed or are loose, hydration factor, etc., and the fact that all I've heard the past years is "measure by weight, not volume." Even KAF blogger PJ Hamel states this. Can you derive a % amount for a gum-to-flour ratio?

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