For a gluten free version: I've used the brand name of "King Arthur's Gluten free flour" and use the correct amt of Xanthan Gum for the recipe.
Here is the conversion usage for Xanthan Gum:
Add xanthan gum to the dry ingredients before mixing with the wet. For cakes and cookies, add 1 tsp xanthan gum per 1 cup flour; for breads and doughs, add 2 tsp xanthan gum per 1 cup flour.
I've been successful using this method for my GF friends and they it tastes the same is the gluten version!
Good luck! =)
For a gluten free version: I've used the brand name of "King Arthur's Gluten free flour" and use the correct amt of Xanthan Gum for the recipe.
Here is the conversion usage for Xanthan Gum:
Add xanthan gum to the dry ingredients before mixing with the wet. For cakes and cookies, add 1 tsp xanthan gum per 1 cup flour; for breads and doughs, add 2 tsp xanthan gum per 1 cup flour.
I've been successful using this method for my GF friends and they it tastes the same is the gluten version!
Good luck! =)