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Adding Xanthan Gum To Flour Mix


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#1 imsohungry

 
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Posted 07 March 2010 - 01:20 PM

Hello everyone,

I am about to order my flours for making up my gluten-free flour blend to keep on hand.

When I was previously on the gluten-free diet, I thought that I was also able to go ahead and add in the xanthan gum with the flours in my mix that I stored. Am I dreaming? It has been three years since I've been on the diet. :huh: I honestly can't remember.

Also, can you remind me of the "rule of thumb" for the amount of xanthan gum and gelatin that should be added per cup of flour when baking...i.e. pizza crusts, pancakes, etc.

Many thanks! :) -Julie
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#2 missy'smom

 
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Posted 11 March 2010 - 09:35 AM

I make some homemade mixes and store but I don't remember if they have the gum added. However, if you think about it, the store bought mixes have the gum added in and they are stored for a while. To decide how much gum to add, I go by the EnerG package suggestions- cookies and cakes-1/4 tsp. per cup, muffins and quick breads-3/4 tsp. per cup, bread 1 to 1 1/2tsp. per cup, pizza-2 tsp. per cup
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Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11
Son: ADHD '06,
neg. CELIAC PANEL 5/07
ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08
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Gluten-free-Feb. '09
other food allergies

#3 mushroom

 
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Posted 11 March 2010 - 11:19 AM

If it were me I would not add it until I make up the recipe, as I have seen recipes that do not call for xanthan gum (admittedly not many, and I don't know how much difference it would make :) ). In gluten free baking, because I have not been at it that long, I tend to follow the recipes to the letter :rolleyes:
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#4 missy'smom

 
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Posted 11 March 2010 - 11:38 AM

You reminded me of an important point mushroom. I often work with mixes that are made for a specific purpose-pancakes only, pizza only etc. so the gum amount always stays the same. But if one was just mixing up an all-purpose flour mix to be used in many different recipes then it would be better to leave it out and add it as each thing is made.
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Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11
Son: ADHD '06,
neg. CELIAC PANEL 5/07
ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08
ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08
Gluten-free-Feb. '09
other food allergies

#5 imsohungry

 
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Posted 12 March 2010 - 04:15 AM

Thanks for the replies! That makes sense. I'm still rereading my gluten-free notebook and there are "holes" in my info. where I didn't document certain things the last time I was gluten-free.

Take Care! :)
-Julie
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Loves of my life: God, my hubby, and my baby boy!

"I will never give up on my dreams; I will simply modify my path for reaching them." (JH-me).

"Life's a dance you learn as you go, sometimes you lead, sometimes you follow"
(John Michael Montgomery).

"I'm gonna be somebody, one of these days I'm gonna break these chains" (Travis Tritt).

"Life is better left to chance. I could have missed the pain, but I'd have had to miss the dance."
(Garth Brooks).

#6 sandsurfgirl

 
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Posted 12 March 2010 - 01:57 PM

I think I remember reading that one of them, either flours or xanthan gum, last longer than the others and some other chemical reaction reason not to mix them. She suggested you don't buy premade mixes that have the X gum in them already either. If I find it, I'll post the exact reasons why, but I do know I have the gist of it.
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Had GI symptoms, allergy symptoms and unexplained illness my whole life.

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#7 celiac-mommy

 
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Posted 12 March 2010 - 03:27 PM

But if one was just mixing up an all-purpose flour mix to be used in many different recipes then it would be better to leave it out and add it as each thing is made.



This is what I do because I'm using my blend for everything, and if I just need it for a thickener, I don't want to waste the expensive xanthan gum on that. I also keep the gum in the freezer once it's been opened. I read that somewhere...
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Son tested negative-bloodwork (8/07), intestinal issues prompted biospy (3/08), results negative, but very positive dietary response, Dr. diagnosed Celiac disease (3/8)





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