Expandex 11.25 oz

I love this stuff! It makes gluten free doughs pliable and doughy. Like gluten doughs . So you can actually knead and shape them. And it only requires a small amount.

Using this in bread. I am a GF person because of health. Bread is not satisfying in GF versions so I make my own. Even a small amount of gluten is very bad in my situation. It does seem to me that a proper GF bread mix would be nice with some portion using a GF wheat starch and this product with some other elements. The best results I have gotten seem to use this and occasionally some Casava flour. GF bread gets dry and turns sort of granular in texture in a very short time. This holds the gas pockets to make the bread fluff up better. It also means I use a thinner dough and let it rise longer than the bread machine GF cycles. My machine has a user defined cycle. I only use it for baking and rising I take out the paddle. Very useful glad to find expandex.

Replacing about 15% of the flour in a pizza recipe for gluten free pizza results in a well risen dough. I've been making pizza for 59 years every Friday night. Suddenly my son, age 50, could no longer digest wheat flour and gluten free flour, missing gluten, is hard to get to rise, but adding the modified tapioca works much better.

Works great in every recipe that calls for it. Taking off a star because of how expensive it is.

Thank you Amazon for your products. I love them. My breads came out fluffy and delicious.

I don't know about this stuff much. It was called for in a recipe for some gluten free pita bread. It works fine and I got it packaged well and fresh. Not something I use on a daily basis, but worked for the recipe I used it in.

This works best in my GF recipes

I bought this product hesitantly, as I was just getting started with some serious gluten free baking- like I was seriously ready to have some good results! I just wasn't sure if it was worth the cost. Let me tell you, I wouldn't be without it. This is the third bag I've bought in the past six months or so. I started with recipes from Nicole Hunn's "Gluten Free on a Shoestring" blog, and have stated adding it to my own adaptations of various gluten-free recipes. My favorite things to make with it are pita bread, pizza crust, and tortillas. I know I use it for other things too, but those are staples. I only need on average ~35g (1/4 cup or so) per recipe, so the cost is pretty darn reasonable for how many recipes I can get out of it.