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Food, Cooking, and Restaurants
Reply to "Gluten Free Latkes"
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[quote=Anonymous]If you're making your own gluten-free flour mix, xanthan gum is great for replacing gluten and making it behave more like wheat flour. BUT--and this is a big but--you have to measure it precisely according to the recipe. Go a little bit overboard, and whatever you're making turns to mush. (This is more important for baking or pancakes than it is for a latke binder.) Agree that gluten-free all-purpose flour, while expensive, is safe and doesn't require adding anything. For something cheaper, plain sorghum flour might do the truck. [/quote]
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