This is VERY new to me, I thought doing myself the favor of buying a pre-mixed flour would be smart but...All GF recipes I see call for xantham gum, potato or tapioca starch and then a mixture of rice, grain or bean flours.
This one contains: nuts.com/cookingbaking/flours/baking-glute
garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, fava bean flour
This is a tad daunting (and I thought I was making it easier!).
I'm thinking xantham gum is added to recipes for binding but shouldn't the potato starch and tapioca flour and egg do that???
Also: many ask for yeast but I grew up making quick breads (with gluten, of course) using baking soda and / or baking powder. Can I generally use yeast OR baking soda/ powder if I'm not that interested in loft (like for THIN pizza crust/ cookies?).
I REALLY appreciate ANY help since I already bought (gulp) a 5lb bag of this flour blend!