As to an EMULSIFIER, soy based 'lecithin' in liquid, granulated, or powder is great to get oils and water mixed with less seperation. This is used in some dressings as opposed to the natural amounts in eggs. The name is XANTHAN gum, as I read on the package, not XANTHUM gum. Watch it closely as to a measurement as it is really FAST ACTING and thickens in TWO seconds compared to a starch or instant starch. The viscosity does change a little once it sets, but even for that, after I made mine and the dried herbs and vegetables had soaked up a bit more liquid. The dried garlic I used was both minced and granulated, and once in a blender its all mixed well together. If your looking for powdered tomato, it an be bought from Bulk Foods. Tomato powder is really great in a tomato sauce too as a 1/4-1/3 cup is more than a small can of tomato paste. I also buy dried sweet pepper flakes, and these will sometimes se a small coffee grinder (blender type) so they are nearly a powder and easier to rehydrate.

Thanks everyone. It is interesting that a couple mention the cost. I was scanning an investment newsletter which said the cost might come down rapidly because of an expected surplus. I wasn't interested and forgot where I read that. Then I remembered that xanthan gum had interesting rheology properties and got this crazy idea about experiments - For about 65 years now I have always wanted to be a 'mad scientist'. - to see if it could be used to lengthen the time between watering of houseplants.

I've used coconut flour a bit. Many of the coconut flour recipes I've seen use *a lot* of eggs. Not a problem for me but might be for others. The texture of the cupcakes I made was interesting - dense, but light. I need to do more experimenting, but it is a very expensive flour. Here is the *best* and easiest GF Bread recipe I have ever made. You would hardly know it is gluten free. Gluten Free Focaccia Ingredients: ● 1 1/2 tsp dry yeast ● 3/4 cup warm water ● 1 tsp sugar ● 1 cup brown rice flour ● 1/4 cup potato starch ● 1/4 cup tapioca flour ● 1 1/2 tsp xanthan gum ● 1 tsp unflavored gelatin powder ● 1 tsp dried rosemary ● 1/2 tsp gluten-free onion powder ● 3/4 tsp salt ● 2 large eggs ● 2 Tbs olive oil ● 1/2 tsp cider vinegar ● ● Topping ● 1 tsp seasoning (Italian, herb, whatever) ● 1/4 tsp salt ● 1 TBs olive oil Directions: 1. Preheat oven to 400 degrees. 2. Dissolve sugar in warm water. Sprinkle yeast into water and stir until dissolved. Set aside to foam, about 5 minutes. 3. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in a small mixer bowl. 4. Whisk eggs, olive oil and vinegar into the dissolved yeast and stir the mixture into the flour. 5. Beat dough with mixer for 2 minutes, using a spatula to keep stirring down the dough on the mixer beaters. The dough will be soft and sticky. 6. Transfer dough to an 8 x 8 or 9 x 9 inch non-stick pan coated with cooking spray and cornmeal. (I usually line pan bottom with parchment) 7. Brush top with olive oil, sprinkle with salt, and season as you wish (I use thyme) 8. Cover and let rise in warm place for 40 minutes. 9. Bake for 15 minutes. Yum! Off topic - my fab Candied Ginger Gluten-free cookie. Ingredients: * 1 cup Unsalted Butter, slightly softened * 3/4 cup Brown Sugar * 1/3 cup White Sugar * 2 Eggs * 1 tsp Vanilla * 1 cup Sorghum Flour * 1 cup Brown Rice flour * 1/2 cup Tapioca Starch/Flour * 1/2 cup Potato Starch * 1/2 tsp Baking Soda * 1 tsp Baking Powder * 1 1/2 tsp Xanthan Gum * 1/2 tsp Salt * 3/4 cup Flaked Coconut, unsweetened * 2 - 4 Tbs Coarsely Chopped Candied Ginger (I used 4), plus extra * 1/2 cup Dried Cranberries Directions: Preheat oven to 325F degrees. Mix the flours, baking soda, baking powder, salt, and xanthan gum together with a whisk and set aside. Using an electric mixer beat the butter until soft, and add the sugars, blending well. Add the eggs, one at a time, incorporating each well. Add the vanilla and blend. Add the dry ingredients until just blended Add the coconut, ginger, and cranberries and mix until just blended, about 10 seconds. Spoon a full tablespoon of dough (or use scoop) and press into a 2" circle (about 1/4" thick). Sprinkle additional chopped ginger on top of each cookie, to taste. Bake approximately 17 minutes (top of cookies won't brown much) Let cookies cool on cookie sheet for about 5 minutes before moving to cooling rack. Makes 3 to 4 dozen cookies, depending on size.

I don't know about the frozen coffee. I've never had it. Some of the artificially flavored stuff makes me physically ill. I've bought coffee flavor ice cream a couple of times and added it to my coffee. It can be dressed up with whip cream, vanilla, half and half or a sprinkling of cocoa. That tastes a lot like a gourmet type product to me.