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It seems to make cakes moister, and they stay moist and fresh for several days.

If that is true for yeast breads as well, it would be a definite plus in adding to GF yeast breads (even the GF mixes), which dry out extremely fast if not frozen soon after baking. I'm going to add some to mine and see what happens. I'll let you know.

Since the Acacia is a stabilizer I'm wondering if mixing it with applesauce when using applesauce in a quick bread as a partial fat replacement would inhibit the release of moisture from the applesauce when the bread sits for a while. That's another thing that may be worth trying.

I don't know at what point moist would become gummy...I'll try to find that line and then post the info.

Thanks. Is this the line you were looking for?

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...this means that for a bread or cake recipe with 2 cups of flour you can add 1 level teaspoon to 1 level tablespoon of Acacia.

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Like I said, maybe in a chewy candy the gummy factor, by using X amount of Acacia would work to ones advantage, and could be used in the place of gelatin, but I don't know.

Great Newsletter BTW, I'm anxious to try the Squash and Bean soup!!!
Kandee

- H

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