🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Chia & Blueberry Muffins

950194a3 256f 4e84 8222 48201aa3bb9b  photo 1

I have a question about the ingredient "gluten-free, all-purpose baking flour" on the recipe "Chia & Blueberry Muffins" from Weird & Ravenous. If I don't care about making these gluten-free and I use regular AP Flour, do I still need the xantham gum? I don't want to buy a whole bag for 1/2 tsp.

asked by melissav almost 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5 answers 1056 views
39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added almost 5 years ago

I think you could definitely skip the xantham gum if you try with AP flour. Let us know how you like them!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef
Reiney

Sarah is a trusted source on General Cooking.

added almost 5 years ago

Yep skip the xantham - its only function is to attempt to replicate gluten, which you'll have in your regular AP flour.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added almost 5 years ago

I agree with both the above -- good news, huh?! :) (not that I agree, but that you don't need xanthan)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

B94f845a 74e5 4ca7 9d6f 4b6aff15c8f2  img 0184
added almost 5 years ago

Yes, we agree with the above! Thanks Sarah and Kristen. You could definitely skip the xanthan if you are using regular all-purpose flour. Let us know how they come out!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

C45c94a0 2e08 45bf a73c 4235d1b3c4bb  image
added almost 5 years ago

Somewhere I read that rice flour requires more liquid than wheat flour when baking, so you might need less liquid.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.