Subj : Gluten was: Rhubarb Pie
To   : Dave Drum
From : Ruth Haffly
Date : Wed Jul 10 2024 16:27:53

Hi Dave,


 DD> Question, would xanthan gum work where you have low gluten. I've been
 DD> doing a bunch of G-F recipes and they seem to use xanthan gum as a
 DD> sort of "binder" in place of the gluten.

 RH> You're talking 2 different ingredients/purposes there. Gluten is not a
 RH> binder; it helps the bread to rise/build structure. Xantan gum, AFAIK,
 RH> is just a binder, to help hold ingredients together.

 DD> According to my research "Gluten is a protein found in wheat, rye,
 DD> barley, and triticale. It helps foods maintain their shape.

 DD> Sounds like a binder to me.  Bv)=

OK, I guess it is, but not how I thought it would work from years of
baking experience.

 DD>       Title: Russian Black Bread
 DD>  Categories: Breads, Grains
 DD>       Yield: 2 Loaves

 RH> Looks good but a bit of gluten will help them rise higher. I generally
 RH> use @ 1/4 cup (some ingredients in my bread making aren't measured
 RH> precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves
 RH> of bread.

 DD> I'm so glad I'm not afflicted w/celiac disease.  Bv)=

 RH> Same here, also glad I don't have a problem with lactose intolerance.

 DD> My house-mte is mildly lactose intolerant. So I started him on "live
 DD> culture, full fat, probiotic yogurt - first from Food Fantasies (my
 DD> local Health/Natural foods store) and lately from Hy-Vee who carry a
 DD> varsion from Chobani.

I've been buying the Wegman's brand the last few years; the raspberry
and strawberry are my favorite flavors, ones like coffee and coconut I
leave on the shelf. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... Books are better than TV; they exercise your imagination.

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