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 have made this white cake for years.....but not FOR years if you get what I mean....what I mean was that it was an old favorite when I baked birthday cakes more often. ICE CREAM CAKE 2 cups sugar 3/4 cup butter 2 cups sifted flour 3 tsp. baking powder 1 cup sifted cornstarch 1 cup milk 1 tsp. almond or vanilla extract 5 stiffly beaten egg whites Cream sugar and butter together. Sift the flour, baking powder and cornstarch together. Alternate adding these to creamed mixture along with milk. Beat until very smooth. Add vanilla and then fold in egg whites that have been beaten until stiff. Bake in 2 greased and floured 8" round cake pans for 25 to 30 minutes in a 350 degree oven. Frost with Boiled White Icing. Or....since he specifically asked for "vanilla cake, I might fill with a vanilla pastry cream and then top with that frosting where you mix egg whites, sugar and syrup in a double boiler and cook beating all the while until it's thick and holds it's shape Here's what I have for a flourless chocolate cake.....came from this forum many years ago... It is kind of like a cake textured hot fudge sauce served in slices. VERY rich - so cut in thin slices. Killer Chocolate Torte 2 cups unsalted butter (4 sticks) cut into 1/2 in. pieces 1 Cup plus 2 tablespoons sugar 1 Cup plus 2 tablespoons espresso powder 16 ounces bittersweet chocolate, chopped (NOT unsweetened or semisweet) 6 large eggs at room temperature 6 large egg yolks at room temperature powdered sugar for garnish whipped cream (optional) Position rack in the middle of the oven and preheat to 325 degrees. Generously butter an 8-inch springform pan with 2 3/4 inch sides. cut parchment or wax paper to fit sides, and, and a circular piece to fit in the bottom of the greased pan. Smooth paper against inner surfaces. Melt 2 cups butter with the sugar and espresso powder in a heavy saucepan over medium low heat, stirring until the sugar dissolves. Add chocolate and stir until mixture is smooth and chocolate is melted. Remove from heat and cool slightly. Whisk the eggs and additional yolks in a large bowl until frothy. CAREFULLY fold into the chocolate mixture. Pour batter into prepared pan and place on a heavy baking sheet. Bake in the preheated 325 degree oven until the edges puff and crack slightly but the center is not quite set. Transfer to a rack and let cool. Cover with foil and refrigerate overnight. to remove from pan, dip a sharp thin knife in hot water and run it around the sides of the pan to loosen the torte. Carefully release and remove the pan sides and the parchment. It will have cracks in it, but this is normal. Sprinkle lightly with powdered sugar (if desired) and cut into very thin slices with a sharp knife dipped into hot water, taking care to wipe the knife after each cut. Serve with whipped cream if desired. Many servings.

Please, let me know how your bread turned out. Because I make so many breads to sell weekly I buy my flours at a nearby co-op in bulk - like 25# and 50# bags, xanthan by the ounce, fresh baking powder, almond meal, dry milk powder, and yeast in bulk, plus dried fruit, chocolate, nuts and honey, etc. They do offer on-line sales, you don't have to be a member to order, no minimums, and have thousands of products. The Grain Mill Grocery Cooperative www.grainmill.com; you can pick up in Wake Forest NC or Myerstown PA, or have it delivered to you. You may want to check locally for food co-ops or call your County Extension Agent. You might be surprised to find one quite close to you. Another on-line store I like is Barry Farm Foods (www.barryfarm.com). You can buy some of their products on Amazon but going to their website to order is less expensive and much more comprehensive. You can buy a huge variety of flours in 1# or discounted 5# bags but they also have an abundance of cooking and baking ingredients, and all gluten free things are clearly marked and verified. When you buy cornstarch locally check the price per pound. The fancy yellow plastic packaged containers cost $1.59 to $2.39 per pound - for the same stuff as the plain white box off brand box for $1 at my local grocery store. It pays to check prices on everything gluten free because it is a "fad" so a lot of places have inflated their prices. I'd be cautious buying from stores like Trader Joe's, Fresh Market, and Whole Foods. Yes, the things are available but I find prices quite high relatively, so even if I buy on-line and pay shipping it's cheaper, especially if you buy in larger quantities than the little 22 ounce pre-packaged bags. GF flours keep a very long time, unlike wheat flour, so buying in bulk saves you money, and you know you are going to use it in the near future. A little advice for storage - buy some good food-grade storage containers for your bulk flours. The disposable Glad, Rubbermaid, Zip-lock, Hefty bags and boxes, even plastic wrap and freezer boxes breathe. Pantry pests can get in along with oxygen that degrades them quickly. Containers that are rigid plastic, or glass, that are noted as air-lock and/or spill proof are best - Snapware, Glasslock, Pyrex, Cambro, even my favorite - Mason jars. For big quantities I use food grade 5 and 7 gallon buckets with very tight lids from the restaurant supply store, where you can also buy good smaller storage containers. Never use your vacuum sealer bags to store flours or other loose ingredients - they make them taste and smell funny. Using the sealer on Mason jars is a better option to remove the air in the jar. Nancy