Comment on Lavosh by Sulten Skat.
Hi Tanya. That’s a really good question. Since I bake gluten-free, I don’t use wheat flour, which contains gluten, the protein that holds everything together and gives baked goods structure. In the absence of gluten, I still need something to help bind together my baked goods and give them structure. I use xanthum gum for this.
In addition to binding things together and giving structure, xanthum gum also gives elasticity to baked goods. If you use too much, it can make your baked goods rubbery! So you don’t want to use too much. As a baseline, I start with these ratios when baking and make adjustments as I work on my recipes. You want just enough to hold things together but not too much since that’ll give you a rubbery consistency.
¼ teaspoon per cup of flour (when making cookies)
½ teaspoon per cup of flour (when making cakes)
¾ teaspoon per cup of flour (when making breads)
When you’re making bread with yeast, you’ll need to use even more xanthum gum. because doughs with yeast really need gluten to rise. They need that structure.
But it does vary by recipe. The lavosh has yeast in it and rises a little bit even though it’s a “flatbread”. And it’ll need help with the structure. There’s about 1 cup of flour and 1¼ teaspoons of xanthum gum in my lavosh recipe. I was originally making this lavosh with 1½ teaspoons of xanthum gum and took it down to 1¼ teaspoons xanthum gum since I think that’s all it needed.
I use xanthum gum by Authentic Foods, which is cabbage-derived rather than corn-derived. Everything I make is free from corn. If you buy xanthum gum, be sure to call the company and ask about how it’s made if you’re looking to avoid corn since xanthum gum is often derived from corn. When in the U.S. I could find this in local health food stores. While here in Denmark, we buy it on Amazon!
I hope that helps!
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Hi Georgiana – That’s a nice substitution you made with the yolks since you can’t tolerate egg whites. That’s great that the lemon cookies were a hit with your friend. You would never know they’re gluten-free, dairy-free, and corn-free. Thank you for your kind words about my blog – both my recipes and being “real”. I certainly am real – there’s no other way to be! I’m glad it comes across. 🙂
Hi Georgiana – I’m glad you were able to make this recipe using your own substitution with the additional egg yolks and coconut milk. That’s great! You can definitely add more bacon. I didn’t add much bacon in order to keep the fat and the sodium on the lower side since we eat this quite a bit. Thank you for the nice note about reading my recipe and blog. Happy that you are following! And yes, the lemon cookies are soooooo good. Thanks for letting me know how well they freeze. Ours never made it to the freezer since our mouths stopped them. 🙂
Hi Nicole – Thanks for this rockin’ top ten list! I agree with your points and am nodding “YES” to them all. It really is a great way to get quite a bit of spinach into the diet. I love the idea of using ham with some smoked paprika. Yes, you do need some salt, but you don’t really know how much you like until you make it once since you can’t taste the raw product. I’m glad you enjoyed it and will continue to make it again and again. Very cool that your friends have a farm with chicken and eggs. It’ll be a great way for them to use up their eggs, for sure!