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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Xanthan Gum And Corn Starch
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4 posts in this topic

I want to get into baking different breads and cookies.

What is the difference between Xanthan Gum and gluten free Corn Starch?

They are both used as thickeners so can I use the corn starch instead of the xanthan gum? Or is corn starch just mainly for soups and gravies?

Thank you :)

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I believe that xanthan gum is used as a binder especially if using rice flour. It isn't a thickener. Corn starch can be used for thickening gravy, puddings etc., but also makes flour mixes lighter. You can not use it in place of xanthan gum. I think you can use guar gum and xanthan gum interchangeably.

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I want to get into baking different breads and cookies.

What is the difference between Xanthan Gum and gluten free Corn Starch?

They are both used as thickeners so can I use the corn starch instead of the xanthan gum? Or is corn starch just mainly for soups and gravies?

Thank you :)

Xanthan gum is a thickener (it increases the viscosity of liquids) and emulsifier (it keeps things from separating). A very small amount can add much needed structure to gluten free baked goods.

Corn starch is also sometimes used as a binder, but it has nowhere near the power that xanthan gum has. Adding a teaspoon of xanthan to a batch of cookies will completely change it. Adding a teaspoon of cornstarch will do nothing at all. Xanthan also thickens with no heat, while cornstarch has to be heated to thicken. Xanthan will not separate from a liquid when allowed to stand, but cornstarch definitely will.

Don't try to sub cornstarch for xanthan. A better sub would be guar gum, a similar product to xanthan gum.

Hope this helps.

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Thank you so much for the replies :D

I have been cooking a lot but really want to try making some different kinds of breads and cookies. Some of the cooking products are a little confusing so I appreciate the input. Im gonna print this page off and put it with my cooking/baking notes.

Thanks again! :)

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