Please tell me. If you happen to be an experienced gluten-free baker, please tell me why are our baked items coming up metallic? You can almost see a silvery sheen in the light!
Jessie has tried several batches of cornbread which turned out metallic. We threw out the flour and started again. It only happens with gluten-free recipes. It’s not the oven or the baking dish. The same thing happened when she tried baking brownies.
I am beginning to wonder if xanthan gum may be a common denominator. However, what do we use as a substitute? We are calling out into the worldwide web searching for a solution to our dilemma? Any thoughts out there in gluten-free internet land?