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Discussion Starter · #1 ·
I've been trying to bake cornbread with brown rice flour instead of white flour and it comes out crumby. The whole thing is just a pile of crumbs. I think it's the absence of gluten that is not giving it any density/ allowing it to hold together. When I use white flour it comes out great! However, I'm trying to eliminate wheat/gluten from my diet. Is there something else I can use or a magic ingredient I can add to make it all come together?
 

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Discussion Starter · #3 ·
Quote:
Originally Posted by laurie15 View Post

xanthan gum. but i would mix and match it with other gluten and wheat free flours. rice flour is not very nutritious or tasty. i have celiac and i am about to put out my first book - i can help you in anyway possible.

for breads, use about 1 tsp. xanthan gum per gluten-free flour.
What's another flour I could use?

I'll try the xanthan gum. Thank you!
 
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