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Wed, 2 Sep 1998 12:06:48 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Due to a reaction to xanthan gum, I decided to try methylcellulose
instead. I used the same ratio (1 tsp per cup of flour)in a cake
recipe. I was disappointed with the results. I ended up with a
very gummy and dense cake. When I tried a recipe using a smaller
quantity of methylcellulose (1/2 tsp per cup), I ended up with a
crumbly cake (as if nothing was added). Has anyone successfully
used methylcellose in a recipe? I was hoping it would act like
xanthan gum, but the effect is totally different; it is as if I
had added tapioca starch, which tends to make baked goods gummier
and denser in consistency. Any advice or tips are appreciated.
Thanks,
Teresa
[log in to unmask]
Ottawa, Ontario, Canada
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