For the xanthan gum, this is a difficult one to substitute because it’s very unique in its qualities.Note that these have not been tested by me. For the tapioca starch, you could try arrowroot powder or perhaps cornstarch.None of Bob’s Red Mill’s rice flours are fine enough and your dough consistency will be different. For the white rice flour, you may be able to substitute brown rice flour, but try to get a superfine brown rice flour.I haven’t tried this, so I don’t know what the results are like. For the potato starch, one reader stated she had great results with cassava flour instead of potato starch.In fact, they were very flat and inedible and not up to the standards that I’m used to in my recipes, so I won’t recommend that. However, I DID try this product and did NOT get the usual rise and texture to my breads. One reader stated that a product that combines pea and quinoa protein worked beautifully for her. Some stated hemp protein worked beautifully (giving the finished bread a light green hue). I’ve heard from many readers who stated pea protein doesn’t work, while others have stated that it works fine. The only one I’m well versed in is gluten free. I wish I was a guru of all other food aversions, but I admit I am very challenged when it comes to others. My bread flour blend works best if there are NO substitutions, but I do understand that some of you may have other allergies. Please note, however, that these are all simply suggestions. For dairy free protein, you can TRY soy protein, hemp protein, pea protein, egg white protein, pumpkin protein, vegan protein ( clickable links) or any other pure protein powder.XANTHAN GUM such as Anthony’s premium xanthan gum, It’s Just xanthan gum, Bob’s Red Mill xanthan gum, (clickable links) WHEY PROTEIN ISOLATE such as Now Foods whey protein isolate, Isopure whey protein isolate, Opportuniteas grass-fed whey protein isolate, ( clickable links). TAPIOCA STARCH/FLOUR such as Anthony’s tapioca flour, Bob’s Red Mill tapioca flour (clickable links) WHITE RICE FLOUR such as superfine white rice flour, fine white rice flour, or ultra fine white rice flour (clickable links) (Bob’s Red Mill is too gritty and you won’t get the same results) POTATO STARCH such as Bob’s Red Mill potato starch, Anthony’s potato starch (clickable links) (do NOT use potato flour)
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