Xanthan

I ordered some gluten and rice flour on line. The gluten is so I can experiment with improving my breadmaking.   There is only plain flour available locally and I don’t need to constantly to go on an expedition to Kununurra for bread flour or proprietary mix.

Rice flour is for some Asian recipes I have not made in a while. Also for shortbread, which is one of a very few sweet biscuits I like.

The vendor had xanthan available.  I have seen it as an ingredient in sauces and gravies as well as desserts such as mousse.  It was not expensive so I added it to my order.  Now I have to figure out what to make with it, and how to use it.  One thing that I think it may be used for is as a humectant in bread, keeping the bread moist longer.

 

 

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About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in bread, cakes and confectionery, Indonesian, jams and spreads, Rice, sauce, soup and tagged , , , . Bookmark the permalink.

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