Xanthan gum and flour

[Ghodur]

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?

 

[salt and pepper]

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.

 

[PrincessFiona60]

What flour are you using for the muffins?

 

[salt and pepper]

Should be using non glucose flour.

 

[PrincessFiona60]

Non-Gluten...yes, I need to know what kind. They all weigh different.

 

[Ghodur]

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.

 

[PrincessFiona60]

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.

 

[jennyema]

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....

 

[Ghodur]

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.

 

[PrincessFiona60]

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.