SB, commercial gluten-free mixes or baked goods just about always include xanthan gum or another vegetable gum. It must be essential for texture in the absence of stretchy gluten, I guesss.
I think it has a slimy feel, and I wish they'd just leave it out of stuff. I bought it and it was extremely expensive stuff, and added nothing more than slime and nastiness to my baked products...I just go without...but my texture suffers a little...not real bad, but it is definitely different than coooking with glutenous grains. To me, the texture of the commercial mixes and baked stuff also suffers almost the same as mine, only with the addition of a nasty sliminess fromt the gums...just my own opinion, but I don't like the stuff at all.
I think if someone cooks with any gluten free flours (I haven't seen or tried quinoa flour, but guessin' they all share the same texture issue minus the gluten), they just have to get used to a different texture than what they were used to with gluten...even if they put in the gums...it's just not the same and never will be.
One good thing, though, is that the gf textures aren't necessarily a bad thing, if you just view them as something really different...and you can't really bake big or delicate stuff and expect it to hold up like gluten does...sandwich bread for example...YUCK! I finally just stopped trying to bake yeast breads...the results were just horrible gluten-free...I'd always baked bread myself since I first got married, over 30 years ago...so...I don't think it was ME...I think gluten free yeast bread just flatout sucks. The mixes aren't really any better than my homemade attempts, alhtough someimtes if we're dying for pizza I do buy the yeast mixes with the gums just because it's easier to get a crappy product that way than doing it from scratch
---why put so much time into making something gross???
Anyway...I also use Tapioca Loaf as sandwich bread...but you just have to brown it and then it still doesn't relaly hold up well...but since I can't seem to get myself out of sandwich mentality...I go ahead and use that stuff and eat strangely textured sandwiches.
But if you attempt to bake with gluten free flours...my advice (for whatever it's worth, of course
) would be to keep things small (large, delicately balanced cakes for example...will want to crumble and not hold under their own weight--make flat, smaller cakes--I put a recipe for "bread" on this board a few days back I made up that I like too...I bake the little individual "loaves" in 4" teensie cake pans...cut therough the center of each "loaf" and then griddle it to put whatever toppings on), and work with baking powder rather than yeast...I'd just leave out the gums...they really cannot duplicate the gluten at all.
For whatever those opinions are worth, of course, as I said before. I posted some of my groundhogg day-dreaming, meandoring ideas about growing quinoa-like grains on your Lounge post, by the way!