I forgot to mention that psyllium husk powder does have a slight wheat taste that you probably wouldn't want in delicate cookies like shortbread. Stick with xanthan gum in those recipes.
I love your video series for gluten-free baking! Quick question, do you think I can substitute xanthan gum with psyllium powder 1:1 when a recipe calls for it?
Hi Plant Based! The answer is sort of but not 1:1. Psyllium binds more effectively with water than xanthan and it works best in yeast breads since they have a lot of water. It also has a bit of an earthy flavour and is typically used in larger amounts. These are just guidelines not rules so you can use psyllium in your recipes (I use it in my Cinnamon Rolls). To substitute for xanthan gum use 1 to 5 times as much (1 tsp xanthan = 2-5 tsp psyllium). I wouldn't use psyllium in shortbread or sugar cookies but you can certainly use it in many recipes and repeat with small adjustments until you get the taste you want. I hope that helps. Happy baking!
Hi dear, may i ask for help?? My glfreebread stays in oven over 1 hour and 20 min . Outside seams xfect but inside it's always wet and not cooked well. It's heavy and seams that don't rise. I tried with fresh yeast, with dry yeast, I tried diverse combination of flours, starches and i add psillium husks and xantan gum. But always the same problem Can you help me?? Thank you 😊😊😊
Hi Anna! The amount of psyllium husk powder varies depending on what you're making. Start with 3/4 tsp per cup of flour in biscuits where you don't want the psyllium taste to be overpowering. In yeast breads where you want that taste increase to 1 or even 2 tsp per cup of flour. Happy baking!
Hi Sanna. Yes, wheat starch is out there and some countries have officially stated it is safe for celiacs on a strict gluten free diet. The European company Schar, uses Codex wheat starch in some products that they export to many countries. They have a good write up about it on their website. I won't try wheat starch until we get the official approval that it's safe for celiacs in Canada. I think it will be helpful to gluten free bakers.
I forgot to mention that psyllium husk powder does have a slight wheat taste that you probably wouldn't want in delicate cookies like shortbread. Stick with xanthan gum in those recipes.
What if you dont have all 3? Can anythng else work n what proportion?
I love your video series for gluten-free baking! Quick question, do you think I can substitute xanthan gum with psyllium powder 1:1 when a recipe calls for it?
Hi Plant Based! The answer is sort of but not 1:1. Psyllium binds more effectively with water than xanthan and it works best in yeast breads since they have a lot of water. It also has a bit of an earthy flavour and is typically used in larger amounts. These are just guidelines not rules so you can use psyllium in your recipes (I use it in my Cinnamon Rolls). To substitute for xanthan gum use 1 to 5 times as much (1 tsp xanthan = 2-5 tsp psyllium). I wouldn't use psyllium in shortbread or sugar cookies but you can certainly use it in many recipes and repeat with small adjustments until you get the taste you want. I hope that helps. Happy baking!
For a bread recipe that uses 450g of gluten-free flour, how much xantham would you recommend?
Hi dear, may i ask for help?? My glfreebread stays in oven over 1 hour and 20 min . Outside seams xfect but inside it's always wet and not cooked well. It's heavy and seams that don't rise. I tried with fresh yeast, with dry yeast, I tried diverse combination of flours, starches and i add psillium husks and xantan gum. But always the same problem
Can you help me?? Thank you 😊😊😊
How much psyllium powder for every cup of flour do you suggest?
Hi Anna! The amount of psyllium husk powder varies depending on what you're making. Start with 3/4 tsp per cup of flour in biscuits where you don't want the psyllium taste to be overpowering. In yeast breads where you want that taste increase to 1 or even 2 tsp per cup of flour. Happy baking!
Thank you.
Your welcome, I'm glad it was helpful.
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The missing puzzle piece.
Thank you!
What about wheat starch? I see it alot in ingredients for gluten fee
Hi Sanna. Yes, wheat starch is out there and some countries have officially stated it is safe for celiacs on a strict gluten free diet. The European company Schar, uses Codex wheat starch in some products that they export to many countries. They have a good write up about it on their website. I won't try wheat starch until we get the official approval that it's safe for celiacs in Canada. I think it will be helpful to gluten free bakers.