Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate

What's The General Rule For Xanthum Gum?


ilmotherof2

Recommended Posts

ilmotherof2 Apprentice

Do you add xanthum gum to cookie recipes that don't call for it? I found a cookie flour mix on here that is to be substituted for all purpose flour in any "old" cookie recipe. Would you add x-gum and how much? It seems like I read somewhere about adding so much x-gum to each cup of flour. Can anyone help?

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Luvs to Scrap Apprentice
Do you add xanthum gum to cookie recipes that don't call for it? I found a cookie flour mix on here that is to be substituted for all purpose flour in any "old" cookie recipe. Would you add x-gum and how much? It seems like I read somewhere about adding so much x-gum to each cup of flour. Can anyone help?

I am a Bette Hagman fan since she has helped me find edible food for my family. She suggests when using xanthan gum

Bread: 1 scant teaspoon per cup of flour

Cakes: 1/2 teaspoon per cup of flour

Cookies: 1/4 teaspoon per cup of flour

I haven't been too adventurous on trying to convert but have made cornbread, pumpkin bars, and shortcake with my old recipes. I think I just added a scant tsp per cup to be safe. (maybe I overused it but wasn't sure which category some of my recipes fell into.)

:) Kendra

Link to comment
Share on other sites
lorka150 Collaborator

i use those rules but sometimes none for cookies. it depends on the cookie i am making.

Link to comment
Share on other sites
lonewolf Collaborator

I use the Bette Hagman's basic gluten-free flour mixture and put in about 1/2 tsp. of xanthan gum per cup when I mix it up. If I'm making quick breads, cakes or cookies I don't add any more. If I'm making pizza crust or noodles I add a generous 1/2 tsp. per cup additional xanthan gum and it works well.

Link to comment
Share on other sites
2Boys4Me Enthusiast

Which one is considered Bette Hagman's "Basic"? All my recipes say to use the rice flour, featherlight, 4 bean, light bean. They all have names, but none of the names are "basic".

I'm kind of in the market for an all-purpose mix. I can't find one I think is fabulous. Maybe none of them are.

Link to comment
Share on other sites
lorka150 Collaborator

i don't buy an all purpose, but my basic mix is 2 parts amaranth, 1 part tapioca, 1 part potato (again, recipe pending). but i love the taste of amaranth.

Link to comment
Share on other sites
lonewolf Collaborator
Which one is considered Bette Hagman's "Basic"? All my recipes say to use the rice flour, featherlight, 4 bean, light bean. They all have names, but none of the names are "basic".

I'm kind of in the market for an all-purpose mix. I can't find one I think is fabulous. Maybe none of them are.

I mix:

3 C Br. Rice Flour

1 C Potato Starch

1/2 C Tapioca Starch

2-1/2 tsp. Xanthan gum

Sometimes I will add 1 C Bob's Red Mill gluten-free flour, but not always. I can't figure out why people pay $7 a pound for other flours when this mix works great with almost everything. I just made blueberry muffins this morning for my kids a couple of girls who spent the night (not used to gluten-free food) and they were all eaten without comment and not a crumb left. Chocolate cupcakes yesterday were slurped up too.

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



lbsteenwyk Explorer
Which one is considered Bette Hagman's "Basic"? All my recipes say to use the rice flour, featherlight, 4 bean, light bean. They all have names, but none of the names are "basic".

I'm kind of in the market for an all-purpose mix. I can't find one I think is fabulous. Maybe none of them are.

I'd say the "basic" is her original rice mix:

2 parts rice flour

1/3 part tapioca starch

2/3 part potato starch

I always use brown rice flour in this mix.

I prefer the 4 bean mix for most recipes, especially conversions; but I still use the rice mix in some of my recipes. I keep both mixed up in my refrigerator.

Link to comment
Share on other sites
lonewolf Collaborator
I'd say the "basic" is her original rice mix:

2 parts rice flour

1/3 part tapioca starch

2/3 part potato starch

I always use brown rice flour in this mix.

Yes, this is the original "recipe". I mix 3 C Br. Rice Flour to make a bigger batch and increase the potato and tapioca accordingly. I always add xanthan gum in when I'm mixing it so it's ready to use when I need it. It's so easy to have it in the fridge and be able to just measure it out like "regular" flour. I usually make up a double batch, since I bake a lot. We don't like the smell of the dough when I've used bean flours. It also smells funny when things are baking, even though the taste is usually okay.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Tlbaked13 replied to djmu's topic in Related Issues & Disorders
      6

      Peripheral Neuropathy

    2. - cristiana replied to djmu's topic in Related Issues & Disorders
      6

      Peripheral Neuropathy

    3. - Tlbaked13 replied to djmu's topic in Related Issues & Disorders
      6

      Peripheral Neuropathy

    4. - trents replied to djmu's topic in Related Issues & Disorders
      6

      Peripheral Neuropathy

    5. - shadycharacter replied to Linedancegal's topic in Introduce Yourself / Share Stuff
      5

      25 year biopsy confirmed/ate pizza with no ill effects?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,468
    • Most Online (within 30 mins)
      7,748

    janet Aarreberg
    Newest Member
    janet Aarreberg
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • cristiana
      Hi Tibaked If you are diagnosed with coeliac disease, you may find that all sorts of symptoms will be alleviated by a gluten free diet.  GERD and lactose intolerance can be greatly reduced if not eliminated once the gluten-free diet is adopted.  However, if you want to be tested and officially diagnosed you will need to have been consuming gluten until your blood test/endoscopy.   Although I don't have the same sensations you describe before my diagnosis, I frequently woke up with numb arms and numb fingers.  I could feel pins and needles in my extremities.  Weirdest of all, the sensation that drops of cold water, like rain, were falling on me, even though the sun was shining or I was indoors. It took time but things got much better after after following a gluten free diet for a while. Of course,  some neuropathy is caused by malnutrition, common in coeliacs when first diagnosed,  so make sure the doctor checks your vitamin (particularly B12) and iron levels. Cristiana
    • Tlbaked13
      Not officially diagnosed yet I goto the doctor a week from today but I'm 110% that will be the diagnosis I honestly can't believe my doctors/health care team hasn't put it together before I mean I'm basically the live and walking definition straight from the book haha I don't think I've ever been so sure on anything before I'm just reqly concerned for this diet I will be living on or diets I guess due to type 1 diabetes, gastroparesis, gerd, celiac disease, and lactose intolerance...what is left? A sand salad with a side of rain water?!? I definitely see a tough future
    • trents
      Welcome to the forum, @Tlbaked13! Have you been officially diagnosed with celiac disease? It is well-known that celiac disease can result in peripheral neuropathy but so can diabetes. 
    • shadycharacter
      Lactic acid bacteria start to develop as soon as flour and water are mixed, so I assumed that in a yeast dough with long proofing time there could be some effect of fermentation and gluten break down. 
    • Tlbaked13
      I am COMPLETELY new to this celiac disease however I have had the same feelings and then some with my feet for years now and been diagnosed with peripheral neuropathy myself but they blamed and attempted to treat due from my type 1 diabetes and none of the treatment has helped at all so far so possible from celiac disease? Just sharing MY thoughts on this I've had zero confirmation 
×
×
  • Create New...