23rd September 2015 by Jason
To celebrate the Great British Bake Off, we're revealing the best baking hacks from the graze kitchen...
I use xantham gum to bind the whole oats in our protein flapjack, giving it a satisfyingly gooey texture and reducing the amount of sugar needed. The more common use for it however is as a gluten substitute to improve the texture of bakes.
Xanthan gum is a truly magic baking ingredient. Not only does it help make gluten-free dough and cake mixtures less crumbly. It also helps to trap air into baking mixtures, giving them a lighter texture.
First off, let’s tackle the all important question of how much of this wonderful ingredient to use in your recipes. For bread you need 1tsp per 200g, light cakes need ¼ tsp per 200g, fruit cakes ½ tsp per 200g, and pastry needs ½ tsp per 200g. Add the xanthan gum into your flour, just as you would baking powder.find more hacks on pinterest
naturally banana-flavoured protein flapjack with rustic rolled oats and mixed seeds
rustic rolled oat flapjacks boosted with mixed seeds, soy protein crispies, cocoa & vanilla
our classic rustic rolled oat flapjack, boosted with seeds and soy protein crispies
a box of 12 bite-sized protein flapjacks, six of each flavour, the perfect fuel for active days
By Jason, graze taste expert.
Taste expert Jason loves experimenting in the kitchen. He spends most of his time working with our tech team to keep the graze online shop running at its best. In his spare time he grows succulents and makes his own crockery.
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