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

Corn Allergy -- Question Re Xanthan Gum And Namaste
0

11 posts in this topic

I have been reading online that Authentic Foods makes an xanthan gum that is cornfree but couldn't find verification on their website.

And read also that Namaste makes products that contain cornfree xanthan gum and I did find verification of that on their website.

Have any of you with corn allergies or sensitivities used either of these products without any problems? At present I keep substituting guar gum in anything I make because in the past any store bought product containing xanthan gum or any mix with xanthan gum caused me stomach upset or some pain in there shortly afterward.

0

Share this post


Link to post
Share on other sites


Ads by Google:

http://www.namastefoods.com/qa/

I am ordering your product but wondered about the XANTHAN GUM. Your ad says corn-free. Doesn't xanthan gum have corn in it or a by product?

Namaste Foods uses xanthan gum that is NOT derived from corn or corn sources. It is certified by the manufacturer to be free of all carbohydrates including corn, wheat and soy.

0

Share this post


Link to post
Share on other sites

I got through to Authentic Foods on the phone today. I said I was calling about their xanthan gum because I have a corn allergy and corn allergy websites are saying to avoid it because it can have corn in it. Then I said that I had read on some glutenfree baking sites that their xanthan gum was the only one to use because it was cornfree.

He said there is a lot of confusion over xanthan gum and he would explain about how it was made...said it was a bacterium and as such needed to be fed something and the something it is usually fed is corn syrup. Then he said their xanthan gum is then put through a purification process and tested and is free of corn. He also said he doesn't know the purification process that others may use and so he can't speak for the purity of other brands.

He told me to call him if I had any problems after using their xanthan gum. I told him I had stomach reactions in the past and he said it could either be because of some corn in the gum or it could just be that I am sensitive to xanthan gum itself.

Anyway I am going to try this Authentic Foods xanthan gum and one of the Namaste mixes and see how it goes. I hope it works because I don't think guar gum is always the best to use in certain things.

I did make the mistake once of trying to glutenfree bake without gums. I read some site blogs of glutenfree bakers who seem to think the glutenfree world is fooled into thinking gums are necessary for structure when they really are not needed at all. So I tried it and will never do that again. I used their substitution of flax or chia seeds in twice the amount of hot water and stirred it up and added it in. I tried it in something I could be sure of and something I never had any trouble with in using gums before. So into the bread machine it went...then it rose up filling the whole machine as if it where trying to get out of there. Then it baked and totally collapsed with the sides 1 inch high and the middle as flat as a pancake. And after throwing it out I had to spend considerable time cleaning out the mess it made in the bread machine.

0

Share this post


Link to post
Share on other sites

If you are corn intolerant, then it's likely okay. For those who are allergic, the issue becomes a question of what concentration a company defines as free from something. There are no guidelines for a maximum allowed ppm for a product to be free from corn, currently, so different companies can use different tests with different testing thresholds.

I've heard that somewhere below 50-100 ppm of corn was a common definition of corn free, but that's hearsay more than anything. I've never found a company that was willing or able to tell me what their test's threshold was, if they tested at all.

EDIT: I take that back - the authentic foods gentleman said theirs tested down to 2-3 ppm or so. It is tested by their manufacturer, though, not Authentic Foods itself.

The one thing I'd say about xanthan gum is this: a lot of corn allergic and corn sensitive people are looking for a xanthan gum that they can use. Mildly corn intolerant or sensitive folks I know of sometimes do okay with carefully sourced xanthan gum. It sounds like this Authentic foods one might be good in that case.

I keep an eye on some of the bloggers and the corn-free forum at Delphi, though, and unless I missed it, there were no xanthan gums that corn-allergic people recommended as safe for all their fellow corn allergic folks. A lot of them report reacting to all xanthan gums that they have tried, even the ones that label themselves as corn free. That includes the xanthan gum by Authentic Foods, it looks like. :-(

Seems like something to be aware of, just in case.

This site has a nice long list of corn free products, if you're interested, found by fellow corn allergic folks, with items removed if numerous people report reactions to them, including some binding agents recommended instead of xanthan gum, as I recall.

http://corn-freefoods.blogspot.com/

0

Share this post


Link to post
Share on other sites

I'd be highly skeptical of a corn "purification" process. Being celiac and corn allergic, I've never heard of such a thing - it'd be great if it existed! I've found that there is a lot of misunderstanding among manufacturers about whether or not corn is left after processing. For some reason, it seems to be a common thought that it gets "processed" out. Where does it go?! Trust me - when I react to one of these products I know it hasn't gone anywhere. Also, Namaste has had some problems in the past as to where they have their corn test done. See this post about what one major food testing site says about corn testing: http://cornfreedom.com/blog/?p=131

I've had good luck with using 1T ground flax in 3T water, microwave for 30 seconds in quick breads, but haven't found anything that works in gluten-free, corn free sandwich type breads. I think it's the holy grail!

0

Share this post


Link to post
Share on other sites




Thanks everyone for your help, information and other sites. I think for now I will just get a small bottle of the Authentic Foods xanthan gum and try that. I will be careful and just eat a little bit and if it bothers me will just give up on xanthan gum.

Deborah...I already feel like trying to live in the United States of Corn with a corn allergy is the holy grail. Nothing could be more overwhelming to me.

I don't know yet if I want to try this but I just got a new glutenfree book and read potato FLOUR can be used. Here is what it says: Potato flour is often used to replace xanthan gum or guar gum in gluten free baking as it adds great structure to baked products. Add 2 to 4 tablespoons per recipe (reduce or eliminate the gum ingredients accordingly) to lend a soft, chewy mouth-feel to baked goods, homemade pasta, breads, and pizza crust. Unfortunately she doesn't have any recipes in the book in which she uses it. It is just mentioned in the general information part of the book.

0

Share this post


Link to post
Share on other sites

I had really good luck using potato flours for quite a few years. The baked goods turned out very nicely and dredging foods in it before frying gave a really crispy coating. I found I could just leave xanthan gum out when the recipe used potato flour. Unfortunately I now have a potato allergy, so that's out! It sounds like it would be worth experimenting with using it one-for-one as a replacement. Just be sure to get potato flour, not potato starch. They work very differently!

0

Share this post


Link to post
Share on other sites

I had really good luck using potato flours for quite a few years. The baked goods turned out very nicely and dredging foods in it before frying gave a really crispy coating. I found I could just leave xanthan gum out when the recipe used potato flour. Unfortunately I now have a potato allergy, so that's out!

Have you ever tried sweet potato flour or starch, Deb? It's something that you can make yourself at home, so it can be found corn-free (the only sweet potato flour I've seen for sale has had additives, so was not likely to be safe).

I know how to make it, but still haven't tried it much yet. :-)

0

Share this post


Link to post
Share on other sites

No, I haven't - that sounds like it has possibilities! Thanks!

0

Share this post


Link to post
Share on other sites

Have you ever tried sweet potato flour or starch, Deb? It's something that you can make yourself at home, so it can be found corn-free (the only sweet potato flour I've seen for sale has had additives, so was not likely to be safe).

I know how to make it, but still haven't tried it much yet. :-)

Would you tell us how to make sweet potato flour? Thanks.

0

Share this post


Link to post
Share on other sites

Would you tell us how to make sweet potato flour? Thanks.

Sure! The method I use is one I found here: http://homeschoolblogger.com/armoorefam/47426/

She has very clear instructions with photos to go along with it. Explains it better than I could. :-)

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
      104,116
    • Total Posts
      919,451
  • Topics

  • Posts

    • I figured I would update those who were wondering.  I have gotten the appt. so far moved up to August 30. I am waiting to have gene testing done via swab for all 3 of my kiddos tomorrow. My daughters celiac antibodies came up negative but her IgA is low which the ped said could cause false negative antibodies for celiac so she will need to see a GI dr. also. The pediatrician is going to call the GI to try to get them in sooner. I am keeping them all on a gluten diet until the GI dr. decides what to do. I am on the cancellation list already for my son, however I am not going to be persistent with my phone calls to them until I have the results of the gene test. I really want that result in my hand before going to the GI dr if I can. Maybe if he is positive, along with his bloodwork and my history they can forgo the endoscopy. But he will eat gluten till then.  My husband and I have been very honest and upfront with him as to what is going on and the possibility of the endoscopy and what that entails and although scared in general he seems ok after assuring him that since I have it he has me to help him every step of the way.  Going through his current diet with him I realized that he is truly on such a low gluten diet that I am actually surprised his bloodwork shows antibodies at all!  So I told him to make a list of allllll the gluten he could possibly think of eating and he needs to pound it until the GI visit or endoscopy. Funny thing is everything he keeps thinking of to want to eat...is already gluten free!  The other night we were at a friends and he asked if he could be done with his hotdog. I made him finish just the bread 😂 Thanks for your help and advise and I will keep y'all posted on both kids!  My oldest is a ok as far as all his antibodies. Just actually had a follow up for other immune issues and all his levels are now normal!
    • I like your plan Cara, I may have to include it in my sons.    Poor little guy is still very very sick. I think he is resisting and cheating, despite having the support of two other siblings and a 100% gluten-free home. 
    • Despite it being a nightmare, I did wait for my kids to get biopsies. At one point I had one severely ill child gluten-free and two more waiting having to eat it. It was worth the wait though and I think long term a biopsy may be worthwhile, especially for school. I have already had issues with schools and camps so having a firm diagnosis has been helpful. 
    • Knowing that the reaction to gluten in celiacs is an uncalled for immune system reaction, I was thinking of how a cure would be possible. Maybe a medicine that somehow turns off the immune system. The only thing that i've heard do that... HIV.  obviously that's way worse than celiac. Just some food for thought.
    • Well, you can probably get an apple or something.  You might be able to get someone to boil you some eggs.  But be careful of things like nuts that should be naturally gluten free.  They have almost always been soaked in a flavor solution that usually containes caramel coloring, "soy" (wheat) sauce and other aditives.  If I am really hungry and must eat in a Chinese restaurant, I order plain white rice and steamed vegetables.  But even so, you must monitor it carefully.  The rice sometimes has other substances added to give it a better texture, and very often the vegetables have in fact had "just a little bit" of soy sauce added.  To be fair, celiac disease is hardly ever found in East Asians, so understandably people are not tuned it to it.  Also, culturally, with the exception of fruits, it is generally thought that the flavor of foods needs to be enhanced, so it is had to find anything natural even in the "western" gorceries. Even in the western restaurants, be careful.  Fish and meat and often vegetables are usually pre-marinated. I will not even attempt to address the issue of cross-comtamination, since that is a whole higher order of things. I do know what I am talking about; I have celiac and have worked here for nearly 7 years.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,154
    • Most Online
      1,763

    Newest Member
    calla84
    Joined