I’m ready to make the jump. I’m ready to experiment without a net. But I need some help from my GF friends. I know I’ve read it in at least a million places, but I just can’t remember – so if anyone knows the answer, please comment and let me know.
When you are replacing wheat flour with gluten free flours in baking, how do you make the switch? Cup for cup? And if so, how much if any xanthan gum do you add? Are there any other ingredients that must be added to make up for the loss of the wheat flour?
I found a chocolate chip recipe that I want to make, but need to know how to make the conversions. Thanks!