Have been using a blend of 2 1/2 cups tapioca, 1 1/2 cups almond and 3 tea xanthan gum to make biscuits, muffins. pancakes, waffles and crisps. Some times it turns out fine and sometimes gummy, rubbery. Do I need to change the ratio on something in this mix? Live in the desert and 3600 feet. So know that everything effects gluten free cooking.

• Reply