Gums Are the Key to Gluten Free Baking
Xanthan Gum: corn based product made by fermenting corn sugar.
Guar Gum: the seed of a bean from the legume plant.
These two gums take the place of the gluten in baked goods, giving them moisture, texture, stickiness and the ability to hold together.
Amount of Gum to Use in Recipes
Cookies and Sweet Bars: ¼ to ½ teaspoon gum per 1 cup gluten free flour
Pancakes and Waffles: up to ¼ teaspoon gum per 1 cup gluten free flour
Cakes: 1/2 teaspoon gum per 1 cup gluten free flour
Muffins and Quick Breads: 1/2 to ¾ teaspoon gum per 1 cup gluten free flour
Breads and Pizza Crusts: 3/4 to 1 teaspoon gum per 1 cup of gluten free flour