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gluten replacer

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Old 09-21-2006, 04:50 PM #1
annelb annelb is offline
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Location: Arkansas
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annelb annelb is offline
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Join Date: Aug 2006
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Default gluten replacer
Quote:
A methylcellulose, Metolose is derived from wood pulp, and is marketed for its reversible thermal gelation – meaning that it forms a gel when heated but goes back to a liquid state when it cools...

...According to Mitsubishi, the ingredient's binding properties and its ability to hold moisture mean that it can also be used in gluten free breads to replace gluten.
I think I will stick with whole foods.
Anne
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Old 09-21-2006, 04:54 PM #2
NancyM NancyM is offline
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Hey, if its good enough for termites...

Actually gels are nothing new. People use gels and gums all the time to substitute for no gluten binding. Although what is weird is having one that goes back to liquid. Would that mean your biscuits would weep?
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