Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Lindsay-Jean is a Contributing Writer & Editor at Food52.
Is this for gumpaste decorations? I've read that you can use powdered fixodent (http://cakecentral.com...) or tylose (http://answers.yahoo.com...) instead of gum tragacanth.
June is a trusted source on General Cooking.
Just curious why any "gum" would be included in a recipe for carrot cake?
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
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!
Please enter a valid email address.
Well played. You deserve a cookie.
An impure kasha varnishkes.
My Grandma’s Second Husband’s Favorite Pasta
When It Comes to Eggs, Size Matters
Celebrating the Persian New Year
A Creamy Lasagna with a Surprising Boost of Flavor
The Hit Waffle Towel in New Colors & Sizes
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
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.)
Thanks! We'll email you when it's available again.