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Canyon Bakehouse bread and xanthan gum

JaneWhoLovesRain
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JaneWhoLovesRain Enthusiast
JaneWhoLovesRain
Posted

I finally found a good bread and have been enjoying toast at breakfast for the last 3 days. Xanthan gum has given me problems in the past and I generally avoid it - I thought I would give it one more shot with Canyon's cinnamon raisin bread as it had good ratings.  I was doing okay until today when I was stricken with the worst abdominal cramping, bloating and di.  Looking at the ingredients of the bread it seems like xanthan gum is rather high up there, generally it seems to fall at the very bottom.  Does it seem to you that there might be a bit more than the normal amout of xanthan gum used in this bread?  And I'm wondering if anyone else has had a problem with Canyon Bakehouse.  I was so happy to find a good bread and I hate to give it up but I can't go about feeling this bad.

INGREDIENTS:  WATER, BROWN RICE FLOUR, RAISINS, TAPIOCA FLOUR, WHOLE GRAIN SORGHUM FLOUR, ORGANIC AGAVE SYRUP, EGGS, XANTHAN GUM, EXTRA VIRGIN OLIVE OIL, CULTURED BROWN RICE FLOUR, EGG WHITES, SUNFLOWER SEEDS, ORGANIC CANE SUGAR, CINNAMON, YEAST, SEA SALT, ORGANIC CANE SUGAR VINEGAR, ENZYMES.

 

 

 

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Ennis-TX Grand Master
Ennis-TX
Posted
10 hours ago, JaneWhoLovesRain said:

I finally found a good bread and have been enjoying toast at breakfast for the last 3 days. Xanthan gum has given me problems in the past and I generally avoid it - I thought I would give it one more shot with Canyon's cinnamon raisin bread as it had good ratings.  I was doing okay until today when I was stricken with the worst abdominal cramping, bloating and di.  Looking at the ingredients of the bread it seems like xanthan gum is rather high up there, generally it seems to fall at the very bottom.  Does it seem to you that there might be a bit more than the normal amout of xanthan gum used in this bread?  And I'm wondering if anyone else has had a problem with Canyon Bakehouse.  I was so happy to find a good bread and I hate to give it up but I can't go about feeling this bad.

INGREDIENTS:  WATER, BROWN RICE FLOUR, RAISINS, TAPIOCA FLOUR, WHOLE GRAIN SORGHUM FLOUR, ORGANIC AGAVE SYRUP, EGGS, XANTHAN GUM, EXTRA VIRGIN OLIVE OIL, CULTURED BROWN RICE FLOUR, EGG WHITES, SUNFLOWER SEEDS, ORGANIC CANE SUGAR, CINNAMON, YEAST, SEA SALT, ORGANIC CANE SUGAR VINEGAR, ENZYMES.

 

 

 

Xantham gum. potato starch, and a few others are common ingredients that some of us get bad abdominal reactions to. >.< if you knew they made xantham gum from dead mold you might make much more effort to avoid it lol. But your not alone, there are many of us here that react bad to it. You mentioned it is pretty high up there...I am a gluten free bakery owner, I used to used it when I was learning as it was suggested. The average ratio is 1/4-1/2tsp to cup of flour depending on how chewy you wanted the finished product. When I started baking and found I had a bad reaction to it, I changed to guar gum. I will admit I have xantham sometimes in a nut milk, or a supplement but it does not bother me like say a pinch of the pure stuff (How I found I had a issue with was this test) Or anything with it baked in it....now clue why.  Anyway If your looking for a xantham and gum free store bought bread look up julian bakery, they ship you loafs in the mail about $10 a loaf but they are low carb, and made with expensive nuts flours NO GRAIN. and they use psyillum husk as a binder (Same Stuff I now use in all my bakery breads) Very simple ingredient list also. Cinnamon Raisin Bread from Julian Bakery Purified Water, *Coconut Flour, Egg Whites, *Eggs, *Raisins, Cinnamon, Psyllium Seed Powder, *Lemon Juice, Potassium Bicarbonate, *Stevia, Sea Salt. (*Organic)

https://julianbakery.com/shop/?fwp_product_categories=bread

JaneWhoLovesRain Enthusiast
JaneWhoLovesRain
Posted
  • Author

Hi Ennis and thank you for your reply.  When I make my own muffins I usually use psyllium husk as you recommend.  I hope I've learned my lesson and don't buy anything with xanthan gum again.  As  a gluten free bakery owner would you say that xanthan gum is rather high on the list of ingredients for the Canyon bread?  To me it seems to be and because my reaction seems quite strong this time I'm wondering if it's because there's a high amount of the xg.

Thank you for the link to the bread, I'm glad to see the cinnamon raisin is also low in sodium, something else that I have to be careful of.

Thanks, Jane

Linda1948 Newbie
Linda1948
Posted

Do you think it could have been the raisans? I know If I ate anything with raisans three days in a row, I would have those same reactions. Canyon Bakehouse Ancient Grain bread is also excellent. Maybe you could try that and see what your reaction is.

  • 1 year later...
JMA97 Newbie
JMA97
Posted

I get the gluten rash which is a very good indicator of cross contamination. Even if I don't have abdominal symptoms, the rash will show up. I get a rash with Canyon Bakehouse bread. It makes me sad because it is pretty tasty if you toast it! 

kareng Grand Master
kareng
Posted
(edited)
1 hour ago, JMA97 said:

I get the gluten rash which is a very good indicator of cross contamination. Even if I don't have abdominal symptoms, the rash will show up. I get a rash with Canyon Bakehouse bread. It makes me sad because it is pretty tasty if you toast it! 

This is a completely gluten-free company with completely gluten-free facilities.  they test the bread for gluten.  I wonder if your "rash" is from something else?  Perhaps another ingredient or other things you are eating with this bread?

 

Wanted to add that the founder has Celiac.

Edited by kareng
kareng Grand Master
kareng
Posted

When I spoke to the owner a few years back, she told me people are not allowed to bring thier lunches into the facility.  Here is a link to their gluten-free info

 

https://canyonglutenfree.com/uploads/Canyon-Bakehouse-Mission-&-Values.pdf

 

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