Hi Dee,

Cellulose gum works in a similar way to xanthan gum, and if you’re using a flour blend that contains cellulose, you shouldn’t need to add xanthan gum as the blends are designed to work as-is. However, if you bake with it and whatever you’ve baked turns out a bit crumbly, you can add a bit of xanthan gum next time. If you do that, I would start with half the amount of xanthan gum the recipe calls for, and see how that goes. Hope that helps!

Hi Mel, my apologies for the delayed reply, I was away over the weekend and then came home sick 😕

I posted the dark and white choc mud recipes before I had settled on the ratios that I now use in my GF flour blend, so I listed the ratios I was using at the time in those recipes. By the time I posted the caramel mud cake, I’d already posted the flour blend so I just linked to that. But long story short, the ratios and amounts I used in the dark and white choc mud cakes still work, but now I just make up big batches of the flour blend using the ratios in that post and use that for pretty much all my baking recipes.

If you’re just making the caramel mud cake and don’t want to mix up a big batch of flour, you can just use 190g tapioca starch, 150g brown rice flour and 35g potato starch. (If you get your calculator out for that and check it, you’ll see I rounded up on the tapioca and down on the potato starch, which is usually how I tend to do it when it comes out as odd amounts).

Anyway, I hope that helps! I’m so glad you like the dark and white choc muds, and I hope you like the caramel one too! 💜

Kind Wishes
Mel

Hi there, yes you can sub either cornstarch or arrowroot for the potato starch. It doesn’t end up working exactly the same – the potato starch helps hold a bit more moisture in than cornstarch or arrowroot, so your baking may not keep for quite as long. But it still makes a good blend for baking if you keep that in mind. And yes just replace the potato starch with the same weight of cornstarch or arrowroot 🙂