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-> Recipe Collection
SesameSeeds
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 Thu, Feb 17 2022, 3:03 pm
making challah dough now with spelt flour. I see I ran out of xanthan gum, anyone know if I can leave it out? Should I sub anything??
Much appreciated.
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penguin
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Thu, Feb 17 2022, 3:13 pm
I know it's what helps the dough stick together. Others w experience may know
GIYF (google is your friend : )
This won't allow me to copy & paste easily so:
9 subs for xantham gum
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amother
Bluebonnet
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Thu, Feb 17 2022, 3:16 pm
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It’s going to be crumbly if you leave it out. U can try psyllium husk
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mha3484
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Thu, Feb 17 2022, 3:16 pm
I used to make spelt all the time never used xanthan gum ever. I thought that was only for gluten free baking.
I have made esty wolbes recipe and this no knead recipe. https://www.kingarthurbaking.c.....ecipe
Both with spelt flour.
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tweety1
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Thu, Feb 17 2022, 3:19 pm
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I dont know what recipe you have but I never put it into mine. I only make spelt.
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amother
Bluebonnet
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Thu, Feb 17 2022, 3:23 pm
| mha3484 wrote: | I used to make spelt all the time never used xanthan gum ever. I thought that was only for gluten free baking.
I have made esty wolbes recipe and this no knead recipe. https://www.kingarthurbaking.c.....ecipe
Both with spelt flour. | That’s funny I looked at the xanthan gum part and skipped over the spelt part. You’re right it’s for gf baking.
Out of curiosity why do you use spelt? I’m on gf because of my ibs. Is spelt good for that as well?
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SesameSeeds
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Thu, Feb 17 2022, 3:23 pm
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Ok, I left it out. Hope its ok..
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mha3484
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Thu, Feb 17 2022, 3:24 pm
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I found spelt to be much easier for me to digest then wheat flour.
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balance
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Thu, Feb 17 2022, 3:28 pm
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I make spelt twice a week and never heard of adding xanthum gum. It's not at all crumbly. Slightly different texture to wheat but more gooey than crumbly and tastes amazing!
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