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Old 02-07-2014, 01:41 AM   #1
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Xanthan gum and flour

I'm trying to convert some standard baking recipes to gluten free, specifically muffins. My first batch came out too dry, and I was wondering if that had anything to do with my addition of xanthan gum. I used 1 tsp per cup of flour. (I weighed my flour first) Would I need to up the liquid somewhat? Also, I'm confused by the supposed weight of all purpose flour. Some sources say 1 C = 140 grams and others say 125 grams and I know I've seen other measures. What works?

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Old 02-07-2014, 03:55 PM   #2
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I'm trying to convert some standard baking recipes to gluten free, specifically muffins. My first batch came out too dry, and I was wondering if that had anything to do with my addition of xanthan gum. I used 1 tsp per cup of flour. (I weighed my flour first) Would I need to up the liquid somewhat? Also, I'm confused by the supposed weight of all purpose flour. Some sources say 1 C = 140 grams and others say 125 grams and I know I've seen other measures. What works?
For muffins use 1/2 the amount your using. 1/2 tsp per cup of flour. For bread and pizza dough use 1 tsp per cup of flour.
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Old 02-07-2014, 04:15 PM   #3
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What flour are you using for the muffins?
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Old 02-07-2014, 04:52 PM   #4
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Should be using non glucose flour.
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Old 02-07-2014, 04:57 PM   #5
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Non-Gluten...yes, I need to know what kind. They all weigh different.
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Old 02-07-2014, 05:00 PM   #6
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I'm playing with different blends. I often use a blend of sorghum flour, brown rice flour and tapioca flour. Also use Pamela's all purpose gluten-free.
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Old 02-07-2014, 05:08 PM   #7
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They all have different weights, so it would be tough to give you a fits-all weight, especially since I don't know how much of each you use in your blends. Best idea is to sift your blend, spoon it inot a dry measuring cup and then weigh that. Use that weight every time. I would have to research Pamela's online, I don't recognize that brand name.
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Old 02-08-2014, 09:39 AM   #8
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Also, I'm confused by the supposed weight of all purpose flour. Some sources say 1 C = 140 grams and others say 125 grams and I know I've seen other measures. What works?
You said you weighed your flour first....
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Old 02-14-2014, 01:20 AM   #9
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I was speaking strictly of the weight of all purpose wheat flour. Some sources say 1 C = 140gr but other sources vary. Therefore I don't know what to use as an accurate base weight when converting.
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Old 02-14-2014, 09:14 AM   #10
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That is because the weight is dependent on several factors, humidity, if it is sifted or not...even the type of wheat can make a difference. Scooping & leveling or spooning & leveling makes a difference in the weight.

Be specific when you Google weights of dry ingredients, i.e. "gram equivalent of 1 cup sifted hard wheat flour" As odd as it seems, I learned to bake bread at over 7000 feet, I now live at half that altitude and I bake bricks, still do not have the hang of how much flour to use when I bake.
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