waffles, pancakes, etc. All very successful, no weird ingredients such as zantham (sp.?) gum. I was wondering why most recipes include zantham gum in cakes and cupcakes?
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HalfPint is a trusted home cook.
Zantham gum thickens batters and give better rise.
Nancy is a trusted home cook.
It also stabilizes emulsions and helps little particles (like ground spices) stay in suspension.
hardlikearmour is a trusted home cook.
Xanthan gum typically used in recipes that need the properties of gluten for structure/texture. For instance, it's in Stella Parks' gluten-free pie dough recipe. The xanthan gum adds strength and plasticity, which would be provided by gluten in a typical recipe.
(And the creamiest, too.)
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