Much Better!

I had a second go at gluten free bread on Friday. It went very well!

I actually had the correct flours so I got pretty close in actually following the recipe! I did still had to make adjustments as there is no instant yeast I can have (only active dry yeast) and I don't yet have a corn-free xanthan gum.

Speaking of xanthan gum, I've been substituting guar gum because that's the easiest to buy at the store, but turns out I was doing it wrong. In cookies and flatbreads you can substitute guar gum for xanthan on a 1:1 ratio. But in yeast breads, you apparently need to use 1.5 times the guar gum compared to xanthan. Good to know! I have ordered a corn-free xanthan gum, though, since it's supposed to help with bread fluffiness. We shall see.

I do hope to try more binder substitutes. Psyllium fiber is number one on my list since it is supposed to help make GF bread texture more similar to glutened bread, but I also want to try chia and flax seeds. I have a whole world of bread making yet to learn!