can I just switch flour and add xanthan gum?


Can I take just about any cookie recipe, replace the all purporse flour with G-F flour and add xanthan gum? Family favorite recipe is a linzer cookie and would like to make it so my husband can eat it, too Thanks and I LOVE WHAT YOU DO FOR US!!!

badge posted by: cbastion on October 26, 2011 at 9:21 am in Baking, gluten-free
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reply by: Mike Nolan on October 26, 2011 at 12:35 pm
Mike Nolan

It probably depends on the cookie. I've had pretty good luck making that kind of a substitute, so it's worth trying.

Depending on what GF flour you have, you may not need to add xanthan gum to it, some of them already have it in the flour.

reply by: KAF_Frank on October 26, 2011 at 7:58 pm

Hi CB,
Like Mike said, it all depends. From my experience in the test kitchen using 1/2 teaspoon of xanthan gum per cup of our KAF g-f Multi-Purpose Flour is a good place to begin.

On a separate note, trying to convert a wheat based recipe to g-f is always going to be an experiment. Trying to convert a Family Favorite is a very tall order. Even when the g-f conversion works "structurally", replicating the texture and flavor profiles is much more challenging. As you begin this quest, I suggest you take your time, keep good notes, and be prepared for surprises along the way. Good luck with your holiday project. Frank @ KAF.

reply by: onespoiledstamper on November 08, 2011 at 12:21 am

I've been gluten-free baking for almost 6 years now. Here's the ratio that works best for me when using xanthum gum per cup of flour:

1/4 tsp for cookies
1/2 tsp for cakes
3/4 tsp for muffins and quick breads
1 to 1-1/2 tsp for breads
2 tsp for pizza crusts

King Arthur is my newest favorite all-purpose flour. So much better than mixing myself!

reply by: cbastion on November 09, 2011 at 4:27 pm

Thanks so much for the measurements that you use for xanthum gum. Very kind of you to offer this!

reply by: donperley on November 19, 2011 at 1:20 pm

My experience trying to "wing it" with a straight substitution of KA gluten free flour on oatmeal cookies (standard recipe from oatmeal box):

The dough came out a lot wetter than normal, so added more flour.

First sheet baked, the cookies fell apart on transferring to the cooling rack.

After that, I baked the next sheet on parchment paper and let them cool on the sheet so they could shrink and set up on the slippery surface. That worked pretty well and is now my standard procedure for GF baking.

reply by: dachshundlady on November 21, 2011 at 1:45 pm

Would I still need to add the XG for bar recipes with crumb on bottom and top? I often convert those for my daughter. Today I made Sour Cream Raisin Bars with crumb base and topping. As was mentioned above, the crumb mixture was too wet so I added more oatmeal. I used KAF Multipurpose GF. Added about 1/8 teas XG. They turned out pretty good but wonder if I should have added more flour. The topping wanted to stick in big hunks.

reply by: still-lovesbakin' on November 22, 2011 at 11:03 pm

AP GF flour adding Xanthan Gum equivalents for baking a regular recipe

* 1 cup Gluten Free All Purpose Baking Flour *

You can replace regular wheat flour with the Gluten Free All Purpose Flour 1:1, with the addition of Xanthan Gum for best results.

Yeasted breads are a little more difficult and may require the addition of eggs, vinegar and possibly more liquid. Please check the website for yeasted bread recipes.

Amount of Xanthan Gum use depends on what you are baking.

Cookies - 1/4 tsp per cup of flour
Cakes & Pancakes - 1/2 tsp per cup of flour
Quickbreads & Muffins - 3/4 tsp per cup of flour
Breads and pizza Crusts - 1 to 1-1/2 tsp per cup of flour.

It really is a matter of experimentation! :)

CB...was there just oats in the recipe of the bars that were "too wet" or flour too?

Some times I find that adding a bit of flax, bran, or flour helps (just a spoon or two ) in a mixture that is too wet in the recipe. Depending on the dry ingredients I use, I often hold back some of the liquid until I know how the mix will be.

Baking certainly is more of an adventure when trying to convert our favorites to wheat/gluten free!


reply by: donperley on December 23, 2012 at 7:57 am

I can say that if you add a little too much you may get a good reminder of why it's called gum!

reply by: vibeguy on December 24, 2012 at 1:14 am

Frankly, some almond flour would be totally welcome in a Linzer cookie...

reply by: dachshundlady on December 24, 2012 at 6:44 am

Yes, VG, I think almond flour would be terrific in linzers.