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Susan 01/30/11 |
I have a family recipe for cooked frosting that I would like to convert to a gluten-free recipe.Can you give me some suggestions as to what type of flour would be best? Would I need to add Xanthan gum or Guar gum and in what proportion to a cup of flour.Is the flour the only ingredient I need to be concerned with in order to keep this gluten-free? I normally chill or freeze this frosting--would that be a concern? |
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ellen 01/31/11 |
Susan, you need to post the recipe if you want me to suggest a modification. |