I am new to GF baking, and my mission is to convert my late mother-in-law's fruitcake recipe to GF (I have been tweaking the recipe for over 20 years, since the original called for 1 box of this, 1 package of that). Is there a typical ratio of xanthan gum to GF flour to use in baked goods; my recipe uses 2 cups of flour, so would 1/2 teaspoon be appropriate? Thanks! Betsy G.

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