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  • Gini Warner
    Gini Warner

    By Gini Warner •

    What is Xanthan Gum? Does it Contain Gluten?

    Reviewed and edited by a celiac disease expert.

    Journal of Gluten Sensitivity Summer 2010 Issue. NOTE: This article is from a back issue of our popular subscription-only paper newsletter. Some content may be outdated.

    What is Xanthan Gum? Does it Contain Gluten? - Image: CC--nist6ss
    Caption: Image: CC--nist6ss

    Celiac.com 06/14/2019 (originally published 07/12/2010) - Xanthan gum derives its name from the strain of bacteria used during the fermentation process.  This bacteria is known as Xanthomonas campestris and is the same bacteria responsible for causing black rot to form on broccoli and cauliflower.  These bacteria form a slimy substance which acts as a natural stabilizer or thickener.  When Xanthomonas campestris is combined with corn sugar, the result is a colorless slime called xanthan gum.

    Xanthan gum is a polysaccharide used as a food additive and rheology modifier.  It is produced by fermentation of glucose or sucrose by the Xanthomonas.  (Wikipedia)  Xanthan Gum is considered a polysaccharide in scientific circles, because it is a long chain of three different forms of sugar.  What’s important to know is that all three of these natural sugars are present in corn sugar, a derivative of corn syrup.  It does not contain gluten.  

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     Xanthan gum is also used as a substitute for wheat gluten in gluten-free breads, pastas and other flour-based food products.  Those who suffer from gluten allergies should look for xanthan gum as an ingredient on the label.  

    It is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods.  It is a natural carbohydrate.  Xanthan gum helps replace the gluten in a recipe and aid in binding and thickening recipes.  It is an essential ingredient in gluten free baking.  

    Many people with Celiac disease and gluten intolerance have reported an allergic reaction to xanthan gum.  Symptoms include bloating, gas, stomach cramps, diarrhea, skin rashes and itching.

    If you have an issue with soy or corn, it is likely you will have a problem with xanthum gum as well.  Safe alternatives would be karaya gum, agar and carrageenan.


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    Woodie

    Please stop peddling this myth that xanthan gum (and guar gum) are OK for coeliacs.  Put the sentence starting 'Many people with Celiac disease.....' at the very beginning.   For God sake, you've even admitted it in your text by using the word 'Many'.  Give it the importance it deserves, please.

     

    Same goes for guar gum.

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    trents
    3 minutes ago, Woodie said:

    Please stop peddling this myth that xanthan gum (and guar gum) are OK for coeliacs.  Put the sentence starting 'Many people with Celiac disease.....' at the very beginning.   For God sake, you've even admitted it in your text by using the word 'Many'.  Give it the importance it deserves, please.

     

    Same goes for guar gum.

    But it is still true that many celiacs don't have a problem with these "gums" or all of them or some of them. So the article is accurate as it stands. Each of us who suffer from gluten-related disorders is going to be different and we all have a responsibility to sort other sensitivities/intolerances as individuals rather than assume one size fits all. I'm just thankful people have worked out some substitutes for the texture and cohesiveness that gluten provides to bread products so that we have facsimiles.

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    Woodie

    You missed my point.  If you had an ounce of concern then you would put that warning statement right at the front.  

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    trents
    3 minutes ago, Woodie said:

    You missed my point.  If you had an ounce of concern then you would put that warning statement right at the front.  

    They would have to do that for essentially every ingredient. You can find someone who is allergic to or can't tolerate for almost any ingredient. I suggest if the gums bother you don't eat them but let those who tolerate them well enjoy them.

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    Woodie

    OK...blatantly clear that you have no concept of priorities.   Or lack the intelligence to understand the subtleties.  Shame on you.  10/10 for smugness though

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    trents

    Woodie, I was reacting to your critical spirit of what was an informative article. The very thing you criticized it for was actually clearly stated in the article itself:

    "Many people with Celiac disease and gluten intolerance have reported an allergic reaction to xanthan gum.  Symptoms include bloating, gas, stomach cramps, diarrhea, skin rashes and itching.

    If you have an issue with soy or corn, it is likely you will have a problem with xanthum gum as well."

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    Scott Adams

    This article is from 2010, as indicated (Journal of Gluten Sensitivity Summer 2010 Issue. NOTE: This article is from a back issue of our popular subscription-only paper newsletter. Some content may be outdated.), but after re-reading it I see nothing that is incorrect about it. 

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  • About Me

    Gini Warner

    Gini has a Masters degree from New York University in health science and has been a nutritionist for over 20 years. She specializes in celiac disease, gluten intolerance and diabetes. Gini offers recipes and menus to her patients. Her site is: www.healthbygini.com.

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