nonta
24-04-10, 22:28
...fikk jeg tak i, og hadde det i bollene (oppskriften med mandelmel og hi-maize) NAM!!!! Nå fikk jeg BOLLEKONSISTENS!!!!!!!!!!!!! Prøvde de ut på en kritisk ikke-lavkarbo-venninne, og hun synes de minnet om scones. Det er godt nok for meg , jeg synes de pleide å minne mest om kjeks..
:)
Hadde for øvrig i ei pakke gjær også, for å utnyttet de lille det er av stivelse maksimalt...
http://glutenfreecooking.about.com/od/glutenfreecookingbasics/a/xanthanguargums.htm
Xanthan (ZAN thun) gum and guar (gwar) gum are used in gluten-free cooking to bind, thicken and emulsify gluten-free ingredients. If you don't add one of these gums to most of your gluten-free baked goods, they will likely end up as a pile of crumbs!
But is one gum better than the other and how much gum do you really need to use for best baking results?
Xanthan Gum
Xanthan gum is a corn-based, fermented product. It's made by fermenting corn sugar with a microbial called "Xanthomonas campestris." It's used extensively in the food industry to make products thicker and it's a common ingredient in gluten-free recipes.
If you use too much xanthan gum in a recipe you may notice a heavy, gummy or even slimy texture in your baked goods- so measure carefully when using xanthan gum.
People with allergies or sensitivity to corn may be advised by their physician to avoid xanthan gum. Also, xanthan gum generally costs almost 3 times as much as guar gum.
:)
Hadde for øvrig i ei pakke gjær også, for å utnyttet de lille det er av stivelse maksimalt...
http://glutenfreecooking.about.com/od/glutenfreecookingbasics/a/xanthanguargums.htm
Xanthan (ZAN thun) gum and guar (gwar) gum are used in gluten-free cooking to bind, thicken and emulsify gluten-free ingredients. If you don't add one of these gums to most of your gluten-free baked goods, they will likely end up as a pile of crumbs!
But is one gum better than the other and how much gum do you really need to use for best baking results?
Xanthan Gum
Xanthan gum is a corn-based, fermented product. It's made by fermenting corn sugar with a microbial called "Xanthomonas campestris." It's used extensively in the food industry to make products thicker and it's a common ingredient in gluten-free recipes.
If you use too much xanthan gum in a recipe you may notice a heavy, gummy or even slimy texture in your baked goods- so measure carefully when using xanthan gum.
People with allergies or sensitivity to corn may be advised by their physician to avoid xanthan gum. Also, xanthan gum generally costs almost 3 times as much as guar gum.