CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG

Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
From:
dave taylor <[log in to unmask]>
Date:
Thu, 27 May 1999 12:07:05 PDT
Content-Type:
text/plain
Parts/Attachments:
text/plain (11 lines)
<<Disclaimer: Verify this information before applying it to your situation.>>

List Members,  I've been trying to research the use of Tara Gum and Acacia
Gum as a replacement for Xanthan Gum and Gar Gum in making bread.  I
understand these gums are used extensively in Europe and the Middle East for
baking, but are only recently available in the USA as food additives.  Can
anyone identify a source for these gums? Is there a source of data for
substituting Tara for Xanthan gum in bread recipies?  Any drawbacks?  Are
the Tara and Acacia gums GF?  Thanks for your help.  Dave Taylor, Mentor,
Ohio  USA.

ATOM RSS1 RSS2