Secret Ingredient
I’ve been searching around for alternative flour or non-gluten recipes for pizza dough and pasta. Often they involve funky flours that I’ve never seen down here. I suspected for a while that tapioca flour was actually mandioca, but I hadn’t actually sat down at the computer to investigate. Luckily, it is.
So if I can find xantham gum, I’m all set to make some pizza or pasta dough. And even if I can’t find it, I’ll give it a try. Though it appears that this may be the secret ingredient to gluten-free baking.
(It’s goma xantana, in case you were wondering. Or at least, according to Wikipedia. We’ll see what it’s actually called down here.)
Update, September 18: I just came across a bread mix in the celiac section of the grocery store. Unfortunately, it had powdered milk so I didn’t buy it, but one of the ingredients was goma xántica. Yeah! I have the right name now.
El mejor lugar para conseguir alternativas a la harina son las dietéticas. Tendrías que conseguirte una grande y completa por tu barrio!
Gracias! Hay dos que están a menos de tres cuadras de casa, una me gusta más que la otra, es donde compro todas mis harinas raras. Una médica me recomendó otra que está en Martínez, pero queda cerca de la Panamericana, así que voy algún día con Agus. Ya bajé la lista de productos de internet, y se ve buenísima!!