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

Help! Tips On Substituting Guar Gum For Xanthan Gum Needed
0

5 posts in this topic

So I packed all the supplies needed for a gluten free gingerbread house to bake and make while we're with inlaws in Germany but forgot xanthan gum. They don't sell it here. I have guar gum. Can I substitute it 1:1? Will it work the same? I'm planning to use this recipe http://noglutennoproblem.blogspot.de/2012/12/recipe-gingerbread-house.html, but am open to other suggestions, though I can't do more shopping since stores are closed tomorrow. This is our first gluten free Christmas and my 4yo is so excited about this gingerbread house. At this point I don't even care if it's edible!

Thanks,

Megan

0

Share this post


Link to post
Share on other sites


Ads by Google:

I use guar gum exclusively now (I had to switch to it because found out I couldn't have xanthan gum). The substitution amount is the same. However some including myself find that they need to add an additional 1/2 teaspoon per cup of glutenfree flour when using guar gum instead of xanthan gum. It depends on what you are making though.

The amount of guar gum for cookies is 1/2 teaspoon per cup glutenfree flour.

For cakes the amount is 1/4 teaspoon per cup glutenfree flour

For pizza crust the amount is 2 teaspoons per cup glutenfree flour

I wish you the best of luck...I have found using guar gum instead can be a little tricky at times. I usually add a smidgen more guar gum in substitution for xanthan gum when I am trying a recipe for the first time.

0

Share this post


Link to post
Share on other sites

I use X-gum or guar gum interchangeably without problems.

From Beth Hillson, who is the Food Editor of Living Without Magazine (she is also President of the American Celiac Disease Alliance as well as the founder of the Gluten Free Pantry line of products).

She wrote this:

If a recipe calls for xanthan gum, can I use guar gum instead?

This question comes up so frequently that the answer bears repeating in this column. Xanthan gum is fermented with corn; the amount is very small but some corn-allergic people may not be able to tolerate xanthan for this reason. Guar gum and xanthan gum are interchangeable in gluten-free baking. Some cookbook authors suggest using 1½ teaspoons guar gum for every 1 teaspoon xanthan gum. But replacing xanthan with an equal amount of guar gum works just fine.

(From Living Without Magazine)

Happy Baking!!!

0

Share this post


Link to post
Share on other sites

IrishHeart...Beth Hillson is the author of one of my cookbooks (gluten-free makeovers) that says you may need to add an additional 1/2 teaspoon to 1 teaspoon per cup glutenfree flour when using guar gum instead of xanthan gum. Of all my cookbooks this is by far my favorite...I absolutely love Beth Hillson because she has recipes in there for some of my favorite things that other cookbooks don't have.

Another cookbook I have says guar gum works especially well with rice flour. When I made my bread exclusively with brown rice flour it was fine with an equal amount guar gum instead of xanthan gum. But when I started using rice flour with some sorghum flour in it for my bread I found I had to add 1/2 teaspoon more guar gum or the bread would crack and be more crumbly.

One more cookbook (1,000 Gluten-Free Recipes) by Carol Fenster recommends a bit more guar gum for everthing when substituting guar gum for xanthan gum. But Carol Fenster also uses a blend with sorghum in it. So I am thinking maybe equal amounts for substituting guar gum for xanthan when using rice flour but using other types of flour in the blend (such as sorghum for one) may need a bit more guar gum.

At any rate I have found using guar gum instead to be a bit tricky at times. I prefer the taste and texture of guar gum over xanthan gum but I will say baked goods did look a lot better when I used to use xanthan gum especially cupcakes and cookies and my yeast bread I make in the machine which will have cracks in them if I don't add a bit more guar gum to them.

I am really hoping the gingerbread house comes out fine. And so hoping it doesn't have cracks in it. I hope Megan will come back and tell us how it turned out. It is so nice that I am hoping to find out how it came out with using the guar gum instead.

0

Share this post


Link to post
Share on other sites

Okay, hon :) ......whatever works best.

I was just sharing exactly what she wrote --in Living Without Magazine ----where she writes monthly articles and recipes---and from what my own personal baking experiences have rendered.

I am not sure why she changes her opinion about this from source to source--that does seem rather confusing ?? hmm..

here is another take on it

http://glutenfreecooking.about.com/od/glutenfreeingredien2/qt/Synergistic-Effects-Of-Using-Xanthan-Gum-And-Guar-Gum-In-Gluten-Free-Bread-Recipes.htm

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
      104,637
    • Total Posts
      921,542
  • Topics

  • Posts

    • It sounds like you're doing great. That's amazing that your anxiety has decreased like that. You're obviously doing something really good for your health. With the other things I'm sure they will get better in time. After I gave up gluten I had a bad year but overall it got better. Things like anxiety and insomnia massively improved over time with being gluten free. However, going Paleo (which you are on your way to with the no dairy too) really helped my anxiety, as did running and self-taught acupressure. In particular I found processed gluten free foods were awful for my mood. I know you have to find your own way but I really want to encourage you to see how you feel without that if you haven't already. I also can't afford therapy but when I did have it, that helped too but just being well, gives you the chance to sort your own thoughts and feelings out even without a therapist. Good luck
    • Thank you so much guys. Reading that last response and those from forum members who seemed to be mind-bogglingly sensitive to gluten at times helps me feel like less of a freak  Perhaps worse than the symptoms themselves was my fear that I'm the only person on earth who has gone through this and that if it continues, I will end up with all of my friends and family washing their hands of me because it would look to them like I'm the only one with this and so I must be crazy. It's really good to hear that the sensitivity can go down too. I've been holding onto this idea through the tough times, reminding myself that I also had really bad hayfever for a few years, and asthma at a different time and they both got better.  It has been a whole month since I had a bad reaction to gluten. It has also been two weeks since I even had a small reaction and I'm feeling SO much better. I'm still going to take every precaution I can but this feels worlds away from how it was. At my most risk averse, I had a day on holiday where I only ate bananas and avocados because I could eat them without them having been touched by human hands, even my own! (This was straight after getting sicker and sicker and hunting down what it was that made me ill. I found the refill bottles of soap in the house where I was staying and read that they had wheat in them - not an airborne reaction I imagine but when I washed my hands to prepare food it was probably contaminating my food. Plus because I didn't speak the language, I couldn't be sure the new soap I bought was gluten free.) Now, I am still avoiding environments with lots of gluten and staying clear of all grains, with the exception of rice which I reintroduced using the food challenge method as directed by my dietician (since I understand that rice is, according to Dr Fasano, the lowest risk of gluten contamination of all the grains) and I am building my weight back up. My husband has been able to see also that the last time he cooked gluten in the house was the last time I got ill. So it is reassuring for him to see that the sacrifice he is making is making such a difference to me. I also took the advice about new cooking utensils - thanks! I have my fingers crossed for me. I want this better health to continue but right now I'm happy to know that there is a break in the clouds and to know that I can feel like me again. Good luck to everyone, sensitive or not, who gets into a bad place with managing their reactions. Hang on in there!        
    • I'm not sure I just had the endoscopy, and I've had a  songram. 
    • Thanks and I'm seeing a doctor in three months may have to make it sooner.    Thanks for all the replies.
    • Hey guys so question. I still am going through some of the motions to finally be diagnosed. I has a really bad case of acid reflux a few days ago and now i feel soo sick. Im still eating gluten because i got a negative biaopsy test but ive been told thag i more than likely still have it because its really hard to detect. Well i drank beer last night and had a poutine today stupid i know and now i feel soooo sick. And only felt really sick after the poutine. Now my question is can your symptoms get worse all of a sudden??  I have many other symptoms thaat read celiac deisease for most of my life. But since all doctors told me you have anxiety ibs and fibro at 28 years old. I just baiscally gave up and figured this was going to be my life feeling like crap for the rest of my life. Any thoughts??? Thanks guys. Sorry for the novel lol
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,642
    • Most Online
      3,093

    Newest Member
    egs1707
    Joined