Hello Amy,
To start with, Thank you for this post. Now I have a different question about xantham gum. I want to use it in FLOUR recipes. I normally make my own baked goods but a recipe I found for hand pies wanted me to use grands biscuits and the store only had crescent rolls so I used that. LOVED IT!! Now I want to duplicate the dough with out all the junk needed to preserve the dough. The pkg ingredients listed basically biscuits with xantham gum. Soooo, would I still use 1/4 tsp per cup of flour to get the elasticity like the crescent rolls?
Thank you,
Cindy

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