--- In allergicjews@yahoogroups.com, Annie Fox <afsvys@...> wrote:
>
> Thanks! A couple quick questions:
> 1. Does it really need to be warmed the next day to be good?

Like most gluten-free breads, it is best warmed. For Shabbos you can
put it above your slow cooker or in a warm oven if you leave your oven
on. I don't enjoy it as much at room temp, though it's fine. Pareve
breads tend to be less pliable at room temperature than dairy GF
breads, unless you add something like flax seeds. Adding dairy might
help, or some fish gelatin. This is a pretty dry bread in order to
make it shapeable - It's a tradeoff you make. If you want a moister
bread, you probably won't be able to make it look anything like
challah without using a molded loaf pan, since moist gluten-free
breads are generally made from dough with the consistency of batter -
Pourable, not braiadble or shapeable.

> 2.. I have xanthan gum, not guar gum. Are they interchangeable?

Yes!

> 3. Should I add some milk instead of water since I don't have the
milk replacer? Also, which kind of flour should replace it?

THat would work. Potato starch or tapioca starch are good
replacements, I'd imagine. I haven't tried it with substitutions, though.

> 4. I have real potatoes and potato starch, not flakes. What should I
>use for that?

Not sure what to tell you on this one - Definitely wouldn't advocate
putting in real potatoes, though. You can try substituting potato
starch but you might need to use more fat or dairy or something that
would increase the moisture since that's part of what the potato
flakes do.

IB

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