Sorry, I really wanted this to work out but it just didn't for me. I didn't add as much xanthan gum as listed; it seemed superfluous. I've tried many different alternative flours and combinations and this was by far the worst. I used this mix in many recipes that I had previously used white or brown rice flour based mixes and this one just didn't do what it says: replace wheat flour cup-for-cup. From breads to cakes; cupcakes and pancakes everything came out chewy, tough and gummy. With the last of the batch I made crepes and even those came out chewier than they should. The xanthan gum also lumps up in it. I had read that sweet rice flour is not to total more than 20 percent or so of any gluten free flour blend. This statement seems true. The xanthan gum simply makes it worse-gummy and rubbery. Sweet rice flour is already so glutinous (sticky) it should be enough to eliminate the need for other gluten replacers. Also, adding the salt and sugar makes need to then adjust the recipe your are working with. Thank you for posting though. I'm sorry it didn't work out for me.
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Sorry, I really wanted this to work out but it just didn't for me. I didn't add as much...