I never add xanthan gum as I'm intolerant of it also. You'll have to play around with the different kinds of flour blends to get the consistency you like. I have found that I like rice flours mixed with nut flours the best. Or even Bob's Red Mill's all-purpose flour blend. I can't use any other BRM flours because they all have xanthan gum, BOO! :)
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For anything that's just a "flour" blend, you always need to add xantham gum. Add 1/2 tsp per cup of flour for most basic baked goods and twice as much if making rolled cookies or pizza dough.
I prefer my own flour blend for most baking which is equal parts sorghum, tapioca, and millet. I think the millet blends better tastewise than the bean flours, but it's still a higher protein flour. However, most flour blends will make decent tasting cupcakes.
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I sort of like NOT using starchy stuff for baking. The BEST baking I've tried (gluten free and otherwise) was from the recipes on Elana's Pantry website. She uses coconut flour and almond flour. www.elanaspantry.com/
Have not tried baking but will sometime later when it is not crazy at my home.
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Hi - I'm planning on baking some Gluten Free Vegan cupcakes this weekend and I was wondering if you preferred a general all purpose gf flour mixture, or Bette Hagman receipe better? With either one should I be sure to add xantham gum??? I'm not 100% sure when I am supposed to add xantham gum. LOL! I have both all purpose and the ingredients to mix up a batch of Bette Hagman flour. Any help would be appreciated. Thanks!
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