Miche wrote:

> If you subsitute a non-gluten-containing flour (eg soy or rice) for the
> wheat, don't forget to add guar gum or xanthan gum to make it stick
> together -- it's like a gluten substitute. About 1/2 teaspoon per cup
> of flour should work.


I've read this advice before, and it makes sense, but my experience has
been that it doesn't matter if I leave the gum out when using oat or
barley flour in quick breads. I wonder if the tofu is doing something
to hold the muffins and cakes together.


--Lia