Thank you for introducing me to Gum Tragacanth. It appears as though it *is* similar to xanthum gum, and could probably be used interchangeably. My experience with carrot cake is that because the batter usually requires a lot of eggs and liquid oil, there's no reason to add stabilizer of any kind. Unless, of course, you are omitting eggs, or the whites of whole eggs. Best of luck and happy baking!
Is this for gumpaste decorations? I've read that you can use powdered fixodent (http://cakecentral.com/t/20457/substitute-for-gumtex-gum-tragacanth-and-similar) or tylose (http://answers.yahoo.com/question/index?qid=20080323225258AADbWXs) instead of gum tragacanth.
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