Am giving a pasta making lesson to some friends/relatives but need to use
the gluten free stuff for some in the group. What's the best way? I have the Xanthan Gum that someone told me I would need to add to the dough
to make it "right", but no one seems to give the proper amounts of the gum to add. The pkg. containing the flour says to add "1 tsp. for bread then gives other amounts for other baked items, but not how much per cup of flour, so I'm still in the dark. Does anyone out there understand the
process and can offer me a solution? Thanks so much, in advance.