23rd September 2015 by Bobby
To celebrate the Great British Bake Off, we're revealing the best baking hacks from the graze kitchen...
I use xanthan 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
By Bobby, graze taste expert.
Taste expert Bobby is always coming up with new snack ideas (you can thank him for our delicious popcorn). He specialises in sustaining savoury snacks packed with plant protein.
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