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

Gelatin Instead Of Xanthan Gum
0

7 posts in this topic

If I wanted to use Gelatin instead of Xanthan Gum in my baking, how much do I use?

For example, if I use 2 teaspoons of Xanthan Gum for bread, how much would that translate to in Gelatin? Or if I use 1 teaspoon of Xanthan Gum in my cookies, how much Gelatin would that translate to?

Thank you!!

0

Share this post


Link to post
Share on other sites


Ads by Google:

I haven't personally done this, but I recall reading about it recently. I read that you use twice as much gelatin as xantham gum.

As far as cookies, I've made chocolate chip cookies without gum or starch. They are a little crumbly, but really work out fine. They are less crumbly if I make sure they are not undercooked at all.

0

Share this post


Link to post
Share on other sites

I doubt gelatin can be used in place of xanthan for breads. The reason is that gelatin melts at a relatively low temperature, thus it won't help the dough to hold the bubbles from leavening. Also, when it does cool enough to form a gel, the texture is notably different than xanthan. Some bread recipes do call for both xanthan and gelatin, and in such recipes I suppose the gelatin is there for moistness.

0

Share this post


Link to post
Share on other sites

I haven't personally done this, but I recall reading about it recently. I read that you use twice as much gelatin as xantham gum.

As far as cookies, I've made chocolate chip cookies without gum or starch. They are a little crumbly, but really work out fine. They are less crumbly if I make sure they are not undercooked at all.

Yes, I've also read that doubling is the way to go....but I've also read that a 1:1 substitution is the way to go, too. Hmmmm.

0

Share this post


Link to post
Share on other sites

I doubt gelatin can be used in place of xanthan for breads. The reason is that gelatin melts at a relatively low temperature, thus it won't help the dough to hold the bubbles from leavening. Also, when it does cool enough to form a gel, the texture is notably different than xanthan. Some bread recipes do call for both xanthan and gelatin, and in such recipes I suppose the gelatin is there for moistness.

I've also read that "For breads...substitutes for guar or xanthan gums include milled flax seeds, coconut flour, and a yam product called glucomannan. All of these can be used 1:1 to substitute for either guar or xanthan gum."

Anyone know anything about this (specifically I am interested in the coconut flour) or have any expeirence with it? Thank you.

0

Share this post


Link to post
Share on other sites




Gelatin won't really replace xanthan gum.

If you want to experiment with breads without gums, you can try using different combinations gluten-free flours that tend to gum up more when baked. These are buckwheat kasha, almond meal, amaranth. Flax meal soaked in warm water will gel up and act as a binder. So will chia seed (soaked in cold water, not hot) and soaked ground psyllium husk, normally used as a "fiber" source. (thanks to Rice Guy for telling us about this one)

I just ate some toast made out of a little microwave loaf with almond meal, blue corn, buckwheat, amaranth, garbanzo bean and potato starch. I used soaked chia seed and soaked psyllium husk and one egg, and it's almost too dense and sturdy, but I added a lot of sweetener so it tastes okay (but the color of the result was sort of ridiculous). I keep experimenting with this out of curiosity, as I can taste xanthan gum and think it's sort of weird, and I'd rather eat something less like white bread and higher in protein. When I first started baking gluten free, I used nothing but almond meal and eggs, so all this other stuff to me is still just sort of exotic. I had a mixture that tasted pretty close to whole wheat, by adding sorghum and millet to the above, but have had to tinker with it further, as the millet was not sitting right with me at all. (anyone want some leftover bread, I have instructed Spouse he must eat that last batch with the millet before more is forthcoming, and he's tired of it :lol: )

One of the easiest ways to do a gumless bread is either in a mini cast iron pan, like a cornbread is done, or as a flatbread/pancake. If you use 1/3 each buckwheat, garbanzo bean, and potato starch, it holds together well for a pancake and doesn't even need egg.

0

Share this post


Link to post
Share on other sites

Gelatin won't really replace xanthan gum.

If you want to experiment with breads without gums, you can try using different combinations gluten-free flours that tend to gum up more when baked. These are buckwheat kasha, almond meal, amaranth. Flax meal soaked in warm water will gel up and act as a binder. So will chia seed (soaked in cold water, not hot) and soaked ground psyllium husk, normally used as a "fiber" source. (thanks to Rice Guy for telling us about this one)

I just ate some toast made out of a little microwave loaf with almond meal, blue corn, buckwheat, amaranth, garbanzo bean and potato starch. I used soaked chia seed and soaked psyllium husk and one egg, and it's almost too dense and sturdy, but I added a lot of sweetener so it tastes okay (but the color of the result was sort of ridiculous). I keep experimenting with this out of curiosity, as I can taste xanthan gum and think it's sort of weird, and I'd rather eat something less like white bread and higher in protein. When I first started baking gluten free, I used nothing but almond meal and eggs, so all this other stuff to me is still just sort of exotic. I had a mixture that tasted pretty close to whole wheat, by adding sorghum and millet to the above, but have had to tinker with it further, as the millet was not sitting right with me at all. (anyone want some leftover bread, I have instructed Spouse he must eat that last batch with the millet before more is forthcoming, and he's tired of it :lol: )

One of the easiest ways to do a gumless bread is either in a mini cast iron pan, like a cornbread is done, or as a flatbread/pancake. If you use 1/3 each buckwheat, garbanzo bean, and potato starch, it holds together well for a pancake and doesn't even need egg.

Thank you!. I will try these tips for sure. :)

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
      103,880
    • Total Posts
      919,451
  • Topics

  • Posts

    • Celiac - How many symptoms can there be?
      Hi Everyone I am new here and wanted to see if anyone else is experiencing the same thing I am.  I was diagnosed positive for celiac in 2/2016 via biopsy from an endoscopy.  I was negative for blood work because I self-eliminated gluten 9 months prior; so I guess I had not antibodies register in my lab work.  Prior to 2/2016 I was having symptoms for almost an entire year.  Despite cutting out grains in general for 9 months, I would have a gluten attack at least once a month.  I have had a history of sinus, bronchial infection.  I remember as young as 17 getting sick but I always bounced back and was active in sports and working out.  But in the past year I developed the following symptoms - Sudden desire to pass out, nausea, headaches, heart palpitation, crashing exhaustion as if I was recuperating from the flu, wheezing in my chest. I was bounced around to an allergist at this and was told I was asthmatic and I had food sensitivities to dairy, nuts, corn or corn derivatives (including corn syrup) and grains.  so I cut everything out!  Despite cutting everything out I was still have episodes at least monthly, possibly cross contamination.  In April 2015 I traveled to the Carribean for 2 weeks,  I became very ill with a urinary tract infection, stomach bug and severe back pain with constant fever.  I was treated with antibiotics (Bactrim) for 10 days which did clear up the situation. I came home and dismissed everything to a coincidence.  Six weeks later the GI distress woke me up in the middle of night.  The pain was so excruciating that when I sat on the toilet thinking I had to go, I almost past out from the pain.  I lay myself down on the floor until it subsided.  The next day I contacted my primary and was immediately seen.  She referred me to a GI specialist but the appointment was not until August.  Then 2 weeks before my GI appointment they called and rescheduled for late September.  I saw him and by then I was feeling better; no epsides for almost 2 months.  So we did nothing.... boy did I talk to soon.  Immediately after the appointment I had an attack.  These were the symptoms: Nausea, crashing fatigue (as if I was hit with the flu), diarrhea, dizziness,, loss of appetite,  lower back pain, specifically in the middle; intestinal discomfort and body aches which lasted 10 days!! and abruptly disappeared, thank God.
      . I had to wait to see the GI until 1/2016.  Once I saw him he did labs which were all normal.  He checked my liver, kidney, pancreas, blood count which was all normal.  He also scheduled the endo/colonoscopy for end of 1/2016.  Speeding forward in time....since the Endo/Colonscopy procedures, I had attacks January through March which last 7-10 days each time.  I finally had a break for 2 months and today as I type this I am on day 6 of another episode.  What I wanted to see if anyone has experience the following.  For me each episode is getting worse with the following symptoms: Nausea (horrible), back pain on the left side both in the rib cage (the front and back) at times this pain also gravitates toward my left hip.  I also get diarrhea, bloating, intestinal distress, crashing fatigue and loss of appetite.  What really hits me hard is the rib cage pain that is in the front and back on my left side.  I will be seeing the GI doctor in August; but I am hoping to see him sooner Any input in reference to symptoms is appreciated.    
    • Depression / anxiety issues
      Hi all  10 weeks ago i was diganoised with celiac with blood work and a endoscopy. I have had the worst 2 years of my life that started with blood being in my stool everyday. I have always suffered with anxiety for as long as I can remember but I always just pushed trough it. I then I started having panic attacks, insomnia and major depression that I could not handle, I could not function, I lost my job because I could not leave my bed, I shaked as I lay in bed everyday uncontrollably. I met with a doctor who put me on lexapro (antidepressant) I finally gave in after 6 months and started taking them, they made me worst than I already was so I had to stop after 14 weeks. Fast forward to 15 months later and the symptoms still persists including the bloody stools, I was in and out of hospital every week and told I had all sorts of conditions, then the blood work and endoscopy Finaly discovered the celiac. I have been on the diet now for 10 weeks, the first week my anxiety went away, the horrible knot in my stomach that I have had everyday, the hot flushes, the tingling I had run trough my legs. This all left but only for a couple of days then it came back, the depression also lifted but has now came back, I have been more than strict with the diet, I check everything twice before I eat it, me and the misses have thrown away everything from our kitchen and replaced it with new things. I had my Vitiam levels checked and I'm deficient in b12, Vit D, all B vitiams. It's like one step Foward 2 steps back in tearms of healing, I know these anxiety / depression feelings are not me but I've had them for so long that I can't seem to see light at the end of the tunnel. The couple of days that they left me when incredible I felt human and alive. Just wondering if any of this has happened to anyone else with celiac or gluten intorlance. Any advice or hope In tearms of healing or am I to feel like this for the rest of my life (I'm 28) by the way. Thanks a lot   
    • So I've been glutened....
      That sounds like a plan JMG.  If things aren't working then make a change, hopefully a positive change.  It seems to me we have more noticeable symptoms sometimes after being gluten-free a while.  I made a mistake last night and ate some tuna canned in water.  It definitely wasn't boring.  I usually have more sense than to eat tuna canned in water but screwed up last night.  They canned  it in broth of some sort.  Ingredients say vegetable broth and soy.  Yuck, not good for me.  It sure tasted good though, just ouch.  I am not saying it had gluten in it, but it does have soy and some kind of unnamed veggie monsters.  So it could be soy, or carrots or some other disgusting vegetable that got me.   Not all celiacs have additional food intolerances beyond gluten, but some do.  My gut could testify to that.  Anyway, if you have bloating, cut out all carbs and sugar for starters.  And try peppermint tea or Altoids.  Over here we have something called Pepto Bismol that helps soothe gut pain and another neat thing called aspirin.  And gluten-free beer as needed.  
    • Gluten free apparently not helping entirely
      Jean, Maybe your boss can find you a job in the office for a while?  It's worth asking maybe? It's not easy being on constant travel with celiac disease but it can be done.  Your effort to find safe food is going to be harder than most but it is not impossible.  But if you can't manage it you should really think about getting a non-travel job.  Your boss may be willing to work with you on an office position, even if it's temporary.  That would give you some time to look for a local job and also eat a safer diet. It's really up to you to control your diet and make sure it is safe.  If you can't figure out how to  do that while traveling you owe it to yourself to figure a way out of the travel. Celiac disease isn't always fun and games.  Not always.   I hope you find a way to improve your circumstances.
    • Gluten Free baby food pouches?
      Anyone know of any baby food pouches that are gluten free?  We love to have them on the go for our kids (not just baby), but I have no idea which ones to get now!  We used to get Meijer brand and Plum.   Thanks!
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      http://pratt.duke.edu/about/news/window-guts-brain
      Kind Regards,
      Matt
      · 2 replies
    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,922
    • Most Online
      1,763

    Newest Member
    Barsch
    Joined