Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

I'm In Guar Gum Hell
0

9 posts in this topic

I've been doing a lot of experimenting with "everything free" baking as I call it. I can't use xanthan gum because it's derived from corn and makes me sooooooooo sick.

When I bought guar gum I couldn't figure out why it wasn't used as much since it was cheaper than the xanthan gum. Boy do I know now. The guar gum has such a distinctive (and yucky!) flavor that the only thing you can use it in and not notice is something that is all chocolate.

I made an angel food cake that turned out gorgeous. It was perfect! I had to throw the whole thing out because it tasted simply disgusting.

Are there any other options besides guar gum and xanthan gum? How necessary are they to baking? Has anyone had success just leaving them out?

0

Share this post


Link to post
Share on other sites


Ads by Google:

Saw some interesting information in "Gluten-Free: Flavor-Free No More" by Melissa Clark in the NY Times dated 6/1/11.

Here's the link: Gluten-Free: Flavor-Free No More - NY Times article

Here are some quotes from the article:

"Ms. Ahern, an author, with her husband, Daniel Ahern, of the cookbook “Gluten-Free Girl and the Chef” (Wiley, 2010) and the popular blog Glutenfreegirl.com."

"The most important lesson that Ms. Ahern learned was figuring out how much flour to use. A cup of gluten-free flour and a cup of wheat flour will have different weights, but gram for gram, they act the same. And the precision of gram measurements helps."

“We are so attached to measuring things by volume in this country,” she said, “but what I’ve learned is that if you weigh everything instead, you can substitute a gluten-free flour blend for wheat flour in pretty much any recipe.”

"Her exact mix changes with what she has in the house, but she finds that a ratio of 70 percent grain and/or nut flours (sweet rice, brown rice, cornmeal, sorghum, amaranth, teff, millet, oat, buckwheat or almond) to 30 percent starches (potato starch, arrowroot, cornstarch, tapioca) will yield an all-purpose substitute for wheat flour."

I haven't tried this yet but it sounds like she's had success with her approach of leaving out the guar gum & xanthan gum.

0

Share this post


Link to post
Share on other sites

Saw some interesting information in "Gluten-Free: Flavor-Free No More" by Melissa Clark in the NY Times dated 6/1/11.

Here's the link: Gluten-Free: Flavor-Free No More - NY Times article

Here are some quotes from the article:

"Ms. Ahern, an author, with her husband, Daniel Ahern, of the cookbook

0

Share this post


Link to post
Share on other sites

It can be done but the resulting product is often crumbly. I've had success using psyllium husk fibre (and measuring by volume). When baking with gluten-free flour, aerate the blend in the canister or bag then spoon it into a cup before levelling. Don't use the spoon as a scoop as you will get up to 20% more flour than you want.

Unfortunately xanthan and guar gum are important as they prevent crumbling. If you add too much your product will too dense; if too little, it may be crumbly. I've used both xanthan (I don't use guar) and psyllium fibre husk together in recipes.

0

Share this post


Link to post
Share on other sites

Some recipes also call for plain gelatin. And I saw one somewhere that called for Sure-Jell (fruit pectin). That was in addition to xanthan gum.

0

Share this post


Link to post
Share on other sites




I've just recently started working with guar and it is definitely different. I didn't notice a difference in taste, mainly texture.

I am going to check out the above mentioned article though, as I think I am getting closer to weighing my flours rather than measuring by volume. I would love if it I could bake without gums. Just seems to good to be true!

Sylvia: I made some bread with an awesome texture using half guar and half gelatin. I couldn't believe how good it came out! Maybe there is something to plain ole' gelatin after all.

0

Share this post


Link to post
Share on other sites

I checked out one of her cookbooks from the library.

She uses almond flour (or did in this cookbook) almost exclusively, and didn't use substitute thickeners whatsover. All off the recipes looked absolutely yummy, but I seem to have lost my love for baking. :ph34r:

There was an internet souce listed for flours and nuts.

I've followed the author's blog for a year, she's excellent.

Hope you enjoy.

0

Share this post


Link to post
Share on other sites

I can't taste guar gum.

Some people use a slurry of hot boiling water and dissolve ground flax or chia seeds into it to make a gel.

I've tried the psylium as an experiment and it definitely set up the experiment as a success at baking a bricklike hockey puck in the ramekin in the microwave, so there is some potential there. :rolleyes: Others have had greater success, see here

riceguy's technique explained:

There are several types of gluten free meals/flours that are gummier than others, depending on what you do to them. So far it's been almond meal, amaranth, and buckwheat that I've used. Adding a bit of vinegar to some water and pre soaking buckwheat meal for a few minutes makes a gummy sort of concoction. Of course, you may not like the taste of this or of amaranth, but I'm putting the info out there.

I make a lot of flatbreads with buckwheat, potato starch, and garbanzo flour, and sometimes add almond and amaranth to this - it does not even need egg to hold together to make a pancake. Always use a little vinegar.

I also make small skillet breads of ground almond meal (do it myself in the blender) with one egg, or of almond meal with sorghum and amaranth - tastes somewhat whole grainy-cornmealie, but again, one egg holds the entire cup of flour together with no gum.

I'd go have a look at Shauna's Gluten Free Girl blog.

0

Share this post


Link to post
Share on other sites

Thanks for all the advice! I thought I had heard that The Gluten free Girl wasn't using guar or xanthan anymore.

I do use Elana's Pantry almond meal recipes a lot and I really love them. But I also love trying all kinds of other flour types.

It never occurred to me to try psyllium husk. I'll definitely give it a try!

Good tips for weighing the flour. I actually have a degree in Culinary Arts, but work in a different field now. In school we always weighed for baking instead of doing volume. I'll be moving that direction again.

Again, thanks for all the advice!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,123
    • Total Posts
      919,495
  • Topics

  • Posts

    • Annual celiac antibody testing is, in my opinion (and based on what celiac researchers have published), is critical, especially for a 12 year old.  Life is going to get harder for her.  Peer pressure is huge (I have a 15 year old daughter), and remaining diet compliant can be tough.   In Dr. Fasano's, Gluten Freedom, he discusses a young patient who became ill in high school after being gluten free for years.  His parents were perplexed.  Dr. Fasano took the young man aside and he confessed that while on a date, he didn't want to bring up his celiac disease.  So, he ate pizza.  He was too embarrassed to tell his parents.   My daughter does not have celiac disease.  She was first tested two years ago.  Since she is symptom free, is not anemic and her other lab work is fine, we'll wait to test her in another year.  It all depends on the patient, but every few years, testing is recommended for all undiagnosed first-degree relatives.   It certainly sounds like your younger children should be screened.   I wish you both well!      
    • Perhaps you should consider asking for a GI referral.  You might just skip the blood tests and go directly to an endoscopy/biopsies while you are still consuming gluten.  It is the "gold" standard for a celiac diagnosis anyway!   Here's the deal with going gluten free.  You can do it.  It costs nothing, but you must give it six months or longer.  You'd need to think like a celiac, but it can be done!  I'll tell you my tale.  My hubby went gluten-free 15 years ago per the very poor advice of his GP/PCP and my allergist.  After a year of mistakes and learning, he got well.  It worked!  Thirteen years later, I was formally diagnosed.  (It was a shock as I was only anemic at the time.)  Hubby would be the first to say that I have had way more support from family, friends and medical.  I must say, it's nice to see those lab results.  It really helped me adhere to the diet in the beginning too.   So, you know your medical situation.  You must do what's best for you!   I hope you feel better soon!  
    • I'm sure going to have a long talk with my doctor.  Then I'll find a new one that will support me and make sure that my daughter and I both have the proper testing done yearly.  
    • also:  glutendude - i don't get it.  shouldn't it be glutenfreedude?  lolz i eat out few and far between.  most of the times i've been glutened it's been eating out.  this weekend i'm getting my bacon cheeseburger on at red robin  i always get my 'good' waitress - lucky, i guess, paula takes good care of me   and i will eat at bonefish but they have a limited 'safe' menu.  look for places that have the 'GiG'  training they know their stuff.  mellow mushroom, melting pot, california pizza kitchen, pf changs are all supposed to be trained that way.  they know to avoid cc and change their gloves, etc.  
    • I have Common variable immune deficiency (CVID) which has impaired my IgA and my IgG. I have infusions monthly for immunoglobulins. I had a blood test for celiac which showed negative however, I have nearly every celiac symptom. Everything else I have been tested for and believe me I have been tested. Kidneys, Gallbladder, emptying studies, and on and on have all been o.k.    I did go partially gluten free once a long while ago and I did feel better. I wonder if I just go gluten free if it would make a big difference. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,161
    • Most Online
      1,763

    Newest Member
    Jashan8534
    Joined