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GF baking question…
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Ladies, I need some help. Normally I’m rather fearless in the kitchen, but I need to be very precise at the moment. I thought I had an extra bag of xanthan gum but only have a bit left, and need to make my baking “count” until I get my next order of XG. The recipe that I have is for a quick bread that calls for cider vinegar and has baking powder in it. However, I can not use cider vinegar or any item that has brewers yeast in it. I’ve made several breads, but all of them have yeast in them, and though they called for cider vinegar, I simply subbed lemon juice. Can I just sub the lemon juice in a non-yeast recipe, or will it just not have the same effect as the cider vinegar? I appreciate any help.
~jacqleene
I am sure that the cider vinegar is present as an acid in the recipe, so substituting lemon juice should be fine, esp. if you regularly do this and are familiar with a good conversion rate. It will react with the baking powder to make bubbles that make the bread rise. You could also use white vinegar instead of cider if that is allowed…
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