<<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