About the author

C.J. Brady

Christine is a wife, mom and lover of good food. When she's not on Facebook or Pinterest, you can find her in her kitchen, experimenting for more gluten-free-bread.org recipes!

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4 Comments

  1. 1

    cecilia

    Hello, with the replacement for xanthan gum, could you please put the ratios for replacement?
    with one teaspoon of gum or tablespoon, how much chia seed and flaxmeal would I need
    Thanks

    Reply
    1. 1.1

      C.J. Brady

      Hi Cecilia,

      Sure, so with 1 tsp of gum, you’d need the same amount of chia and flax seed. BUT, you’d make the slurry first – use 2 – 3 times the amount of water. So 3 tsp. water and 1 tsp. chia or flax seed or a combination as I use here http://gluten-free-bread.org/amazing-gluten-free-white-bread-without-xanthan-gum and then let it soak for a few minutes before adding it to the recipe with the wet ingredients.

      Hope that helps!

      ~Christine

      Reply
  2. 2

    Helen

    I have tried using the recipe without any gums, but my loaf rises well and then sinks in the middle before the baking is finished. How can I overcome this ?

    Reply
    1. 2.1

      C.J. Brady

      Hi Helen,

      Thanks for asking…

      What recipe are you using? What are you using to replace the gums? What size pan are you using? It’s tough to nail down exactly why it fell, but I’ll try!

      Let me know, thanks!

      Reply

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