When making the GF soy-corn-egg-yeast free flour mix, I understand you can make self-rising flour by adding 1 1/2 tsp baking powder and 1/2 tsp salt to 1 c GF Mix. Can you use xanthan gum in the mix also, and if so, how much?

You have no idea how much I am enjoing this flour mix! Thank you, thank you, and thank you again!

“It is a fine, silky white powder with a faint licorice aroma. Its fine texture allows it to thicken quickly when cooked at low temperature. When boiled in water, it yields a transparent, ordorless, pleasant tasting jelly. It can also be used as a binding agent, especially in baked goods made from non-gluten flours. Being almost pure starch, arrowroot supplies no vitamins and is very low in protein. It is easily digested and excellent for use by persons requiring a bland, low-salt and/or low protein diet.”

GF Flatbread Wrap
Serves 8

2 ¼ c GF flour
1 tsp xanthan gum
3 T olive oil.
1 t salt
1 c buttermilk

1. Mix all ingredients, adding buttermilk last in stages so not to be too wet for the mixture. The dough needs to be just past the crumbly stage, and be able to form a soft, firm ball in the hand.
2. Roll into golf ball sized rolls as thin (like pie crust) as can be rolled into a circle. Dough sticks to wooden utensils, so use a glass to roll on plastic or glass board.
3. Cook on hot griddle (375) or pan for 1 minute or more on each side. Some brown spots will show as on a flour tortilla. Keep warm until served.
4. Store in fridge: can brush with olive oil and garlic and rosemary or other favorite spices and crisp in oven to use as chips.

5. Uses: as wraps, around meat filling, or salads, sprinkled with cinnamon and Xylitol or honey. Try warming in a damp paper towel for freshening for use later. This is good with soup or salad as a cracker, either fresh or freshened. Can be frozen in gallon plastic bag and taken out as needed.