I have found that even though 1 for 1 baking mixes and flours say zanthan gum is added I do not get a better outcome than if there is none. If I add an additional 3/4 tsp zanthan gum for each cup of flour in the recipe the outcome is much better. Another tip I have is for gluten free cake and muffins recipes that include eggs. If you separate the eggs and just use the yolks in making the batter then at the last fold in the egg whites till no white can be seen, your muffins and cake will have a better texture. Whisk, whisk, whisking dry ingredients together to add air is so very important. I do not use a spoon in making muffins except for scooping into the pans.
These are things I have learned.

• Reply