Baking with Gum Arabic
I am looking to replace corn syrup in my bread recipe and have stumbled upon the idea of making Gomme Syrup, which is simple syrup made with Gum Arabic, which is more consistent texture with corn syrup. I tried just using simple syrup and have run into taste and texture issues as well as the simple syrup recrystallizing when baking at 500 degrees. Has anyone had luck baking with this? Anything I need to look out for? Any other ideas?
Source: Fresh Loaf