Observations and Notes on Xanthan Gum

January 8th, 2010 by Jean Duane


Xanthan Gum, according to the label is made from the outer layer of a tiny inactive bacterium call Xanthomonas Campestris. It is the binder commonly used by food processors and in gluten-free baking. If you read food labels, you?ll see it is in many foods. I?m developing a pancake made of nut meal, because I […]

Corn Substitutions in Bake Deliciously!

May 28th, 2009 by Jean Duane


A lot of the recipes in Bake Deliciously! Gluten and Dairy Free Cookbook call for cornstarch but through many tests, I have found that one starch works virtually the same as another in the recipes, so anytime cornstarch is called for, you could use tapioca flour, sweet rice flour, potato starch or arrowroot instead. I […]