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Mexican style hot chocolate, Atole, is thickened with masa harina, a fine ground corn meal. The corn taste is inoffensive in the Atoles I've had, mild and sweet and complimenting the chocolate taste, a bonus rather than a problem. It is traditionally flavored with cinnamon or other spices (this is called champurrado), but it is not required. The result is ...


Glucomanan (konjac root) is suitable for making syrups, but it will have a different consistency than xanthan (some people use them completely interchangeably in puddings and sauces), though it is completely interchangeable with xanthan gum/guar gum in gluten free baking. Cellulose gum is also very similar to guar gum.

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