Loaf  
whole wheat bread
with GREAT texture
 
line decor
line decor
 
 
 
 

 
 
XANTHAN GUM

From Bob's Red Mill page:

Xanthan Gum is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate.

Xanthan Gum can be found in most specialty stores, as well as mail order.

Xanthan Gum

 
 

 

GLUTEN FREE BAKING

Gluten Free bread baking requires special adaptations to produce an end product that has both flavor and a soft texture, as the gluten in wheat performs both of these duties.

Adding flavorful ingredients, as well as use of xanthan or guar gum, flax seed, and agar will produce a loaf of bread that is both flavorful AND has a great texture and crumb.

See the recipe by Bryanna Clark Grogan.

Gluten Free Bread