Saturday, February 7, 2015

Our 3 Favorite Fiber Blends for Gluten-Free Baking - Great to have on hand for other recipes too...

Our Favorite Synergistic Soluble Fiber Blends - Critical for Superior Gluten-Free Baking!

Besides using our favorite 4-Flour Blend in gluten-free baking, using one of these fiber blends is crucial for obtaining superior gluten-free baked goods that have nice chew, rise, stability, moisture retention, and bread-like texture and structure.

We have given you 3 choices of fiber blends to give you more flexibility. Some people prefer one gum over another. In the Cheetah Test Kitchens, we feel all of these gums are healthful and beneficial to the body. Soluble fiber improves gut health, helps to level out blood sugar levels, and helps you feel satisfied longer after a meal. Fibers and gums are superior to using starches for thickening purposes for these reasons, and more.

We use these soluble fiber blends a lot in our households, not only for gluten-free breads, but also for GF cakes, muffins, and cookies. We also use it in sauces, salad dressings, smoothies, etc... We recommend having some in your pantry too!



3 BEST SYNERGISTIC SOLUBLE FIBER BLEND FORMULAS:

In order of preference...


SYNERGISTIC SOLUBLE FIBER BLEND #1:

50 % Konjac Flour and 50 % Xanthan Gum



SYNERGISTIC SOLUBLE FIBER BLEND #2:

50 % Konjac Flour and 50 % Guar Gum



SYNERGISTIC SOLUBLE FIBER BLEND #3:

50 % Xanthan Gum and 50 % Guar Gum




Method: 

Place in a jar with an air-tight lid and shake the tar out of it to thoroughly blend together.
Store air-tight in your pantry.




Notes:

About gum synergy: When mixing 2 or more soluble fibers or gums together, they are more powerful than when used on their own. These gum blends are carb-free and basically calorie-free. Only small amounts are needed.

Konjac Flour - A naturally occurring gum. Contains Glucomannan, a water-soluble polysaccharide and a dietary fiber. Glucomannan is derived from a tuber called Amorphophallus Konjac. Glucomannan has the thickening power that is about 10 times stronger than corn starch.

Guar Gum - A naturally occurring gum from guar beans, a commonly eaten vegetable in other countries. It is a galactomannan, which is a soluble fiber.

Xanthan Gum - A polysaccharide created by a fermentation process.
To quote +http://modernistcuisine.com/ - "First discovered by USDA scientists in the 1950s, xanthan gum is fermented by plant-loving bacteria, characterized by sticky cell walls. It is no less natural than vinegar or yeast. We think xanthan gum is one of the best discoveries in food science since yeast."


We will be sharing more on how to use these gum blends, along with recipes using them.

Happy baking!

Leila & Nancy