Hi - the general guidelines I use for baking are a maximum 1 T per cup of flour in the recipe. For baked goods you don't want to have a moist, fudgy texture, I'd use a max of 1/2 T per cup of flour.
I'd calculate how many servings per recipe, and how much acacia would be in each serving. If it would be more than your 1/4 tsp. starting dose, use a smaller amount. As you gradually increase your daily dose you can likewise increase the baking amount.
Some folks have gone up to 2 T per cup of flour in some baking recipes - they've had good results. I haven't played around too much with higher doses - if you go too high, it will start affecting the final result's texture.
Best, Heather
-------------------- Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Re: I just got my Acacia! And a baking with Acacia question for the experienced.
