Alta Mantsch does a fantastic job at creating whole food recipes that are made with sensitive stomachs in mind. After banishing gluten from her blog, Tasty Eats at Home, she later cut out most dairy, and then started working on xanthan gum alternatives. Her hard work has resulted in a new ebook, The Secret to Gum-Free Gluten-Free Baking.
Gums are commonly used in gluten-free baking, but as I personally know, they can wreak havoc on the digestive systems of some of us. I’m not strictly gluten-free – I’ve tested celiac-free and have no notable problems with wheat. That said, I’m certainly not against gluten-free and have been creating gluten-free recipes for about seven years (my husband went gluten-free for health reasons just a few years ago). But gluten-free goodies (not wheat) often torture my gut, and after testing various recipes and foods, I can only assume it is the gums. And I know that I’m not alone.
Enter The Secret to Gum-Free Gluten-Free Baking. Wow, wow, wow! Chocolate Baked Donuts with Chocolate Frosting are featured on the cover, but the goodness does not stop there. Alta includes recipes for Tender Southern Biscuits, Sandwich Bread, Flour Tortillas, Soft Pretzels, Pie Crust, Vanila Almond Biscotti, Fudgy Brownies, and so many more enticing fluffy, flaky, and chewy and baked goods. Yes, there are Cinnamon Rolls, too.
There are about 25 recipes in total (all dairy-free or with a tested dairy-free option) in The Secret to Gum-Free Gluten-Free Baking, covering what I consider to be the perfect range of everyday recipes to occasional indulgences.
So what is Alta’s secret? Well, she does use eggs, but that’s not the whole story. She’s also discovered how to use easy-to-digest gelatin as a binder. It creates amazing texture, but yes, I’m sorry, that means that this ebook isn’t vegetarian-friendly. However, I’ve been using Alta’s recipes for years, and know that her binding methods produce amazing texture that gums simply can’t rival.