What Is The Difference Between Guar Gum And Xanthan Gum
Posted 06 April 2007 - 11:10 AM
Posted 06 April 2007 - 12:28 PM
Is there a difference between guar gum and xanthan gum? I made chocolate cheesecake brownies today and they are too doughy, not cakey or fudgy. The recipe said to use guar gum and I used xanthan gum because I couldn't find guar gum, so I am wondering if that would make a difference.
I haven't seen a difference in my muffins. I was using 1½ tsp Zanthan gum per 2 cups flour blend. Started getting low on Zanthan gum and so switched to 1 tsp Guar gum & ½ tsp Zanthan gum. Zanthan gum is generally perceived to be superior. Guar gum is less expensive. The books warn that Guar gum is high in fiber & so can have a laxative effect in some people. I believe they can be used interchangably.
I'm not the expert, but perhaps you didn't use enough. Was the batter the consistency of cake batter? Did it rise properly?
best regards, lm
colonoscopy, upper GI
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diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06
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Beware the chocolate of Chiapa
Posted 06 April 2007 - 02:35 PM
xanthan gum derives its name from the strain of bacteria used during the fermentation process, Xanthomonas campestris. The bacteria form a slimy substance which acts as a natural stabilizer or thickener. The United States Department of Agriculture ran a number of experiments involving bacteria and various sugars to develop a new thickening agent similar to corn starch or guar gum. When Xanthomonas campestris was combined with corn sugar, the result was a colorless slime called xanthan gum.
Guar gum can best be described as a natural food thickener, similar to locust bean gum, cornstarch or tapioca flour. The guar plant, also known as a cluster plant, grows primarily in Pakistan and the northern regions of India. The plants are harvested after the monsoon season and the seeds are allowed to dry in the sun. The seeds are then manually or mechanically separated and processed into a flour or sold as split seeds.
I react to Xanthan gum, and I believe it is due to the corn products in it. I have read that Xanthan gum can come in different strengths, and can be significantly stronger than guar. So depending on the type you have, xanthan might not be substituted 1 - 1 for guar.
So, I don't know if that explains why your brownies weren't fudgey, but there is some info on guar and xanthan.
corn free since Jan 98
Never diagnosed by a Doctor
Symptoms cleared on gluten-free diet
Mom and one sister are also gluten-free
One sister with type I diabetes (diagnosed at age 10)
Posted 06 April 2007 - 03:26 PM
Gluten Free since November 2005
"If you want breakfast in bed, sleep in the kitchen.." ---Ed Polish
Posted 06 April 2007 - 08:46 PM
Posted 07 April 2007 - 06:58 AM
One thing for sure, guar gum is less expensive.
Posted 07 April 2007 - 08:18 AM
Gluten free since May 2004
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