Sunday, June 20, 2010

NOW Xanthan Gum is Fluffy -- Use 1 - 1/2 times GF recipe amount

So, my GF bread recipe suddenly stopped working. 

I had this wonderful, scrumptious, moist-but-not-soggy, fluffy-but-not-foamy, rich, wonderful sandwich bread recipe. It is so great that sometimes, it pushed up the top of the bread machine. It's high and mighty.

And then, about three months ago, it stopped working.


The loaves came out half the height that they used to be. They were dense and soggy. They were awful.

What the hell had happened?

I bought new yeast, thinking maybe my yeast had died. I bought new flours, thinking they might've gone stale or something. I varied everything in the recipe, trying to bring back my wonderful bread.

What I had done was this: I bought a different brand of xanthan gum. Son of a gun.

NOW brand Xanthan Gum is fluffier -- less dense -- than its counterparts. I put 1.5x the recipe amount in, and voila! My bread is back.

Can I get a hallelujah?

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