Question about gluten-free Flour

[Guest 648]

I am beginning to stock my pantry with gluten-free products.  I have a question, if anyone can elaborate, I see gluten-free flours and some have xanthan gum

and some do not.  I doubt I have any issues with xanthan gum but would it be better to buy the flour without?

Here are the ingrediants of 2 flours I was comparing:

1)  This one is called Multi-Blend Flour:

White rice flour, brown rice flour, potato starch, tapioca flour and xanthan gum.

 

2)  This one is called Baking Flour Mix:

White rice flour, brown rice flour, potato starch, tapioca flour.

which one would you choose??

Good Health.......648

 

[Guest 648]

19 hours ago, 648 said:

I am beginning to stock my pantry with gluten-free products.  I have a question, if anyone can elaborate, I see gluten-free flours and some have xanthan gum

and some do not.  I doubt I have any issues with xanthan gum but would it be better to buy the flour without?

Here are the ingrediants of 2 flours I was comparing:

1)  This one is called Multi-Blend Flour:

White rice flour, brown rice flour, potato starch, tapioca flour and xanthan gum.

 

2)  This one is called Baking Flour Mix:

White rice flour, brown rice flour, potato starch, tapioca flour.

which one would you choose??

Good Health.......648

 

Without recommendation I'm going to buy the one without xanthan gum today.

[knitty kitty]

Yes, the one without xantham gum!

And some B Complex vitamins!  because gluten free products are not required to be enriched with vitamins and minerals like gluten containing products are.

[Guest 648]

Thank you knitty kitty.  You know, I am buying some with and some without because looking around at gluten-free recipes some say to add xantham gun if your flour does not already have it.  So I guess having both would be good unless I just get it without and also a sack of xantam gum on the side if needed. 

Good tip on the B Complex!  I take B-12 but will look into a complex.

Thanks again and good luck..........648

[Lucy Williams]

My favorite bought gluten free flour is Cup4Cup.  I can use any of my favorite cake recipes substituting this for wheat flour and you can not tell the difference.  I also make my own blend using a recipe in the How Can It Be Gluten Free  cookbook. It does not have xantham ,but I’ve found most of my uses requires it, and I can just add it later.  So far I have not found any food that my family likes that I can not make gluten free. My fried chicken is the same as the southern way I learned. I don’t eat much bread so I’ve not really gotten into those recipes, but there are some good ones for sell already so I just buy them and freeze until needed.

[Gina C]

My favorite gluten free flour is Measure for Measure from King Arthur. They have their own mills and do all of their pwn work. It is employee owned. Read about their gluten-free flour, I was impressed. Their mixes especially the brownies are amazing. No one knows they are gluten free.

[Lucy Williams]

For anyone who isn’t familiar with it there is a buyers guide book available on Amazon (where I bought mine) and probably any bookstore.  The latest version is the 2022 Gluten Free Buyers Guide and has awards for just about any gluten free food you would hope to use.  People like us vote for our favorites from what we have found to be the best companies and products.  I was searching blind and ended up buying a lot of things I didn’t like before getting an earlier version and flipping through it.  Want flour substitute?  It’s in there.  Want frozen pizza? It’s in there!  Want a good tasting bread?  It’s in there.  This book has made it possible for me to cook a delicious menu for my family, and even those without celiac have no idea they are eating gluten free. One other hint, if you use the Apple App Store there is a gluten free scanner you can download and when you shop if you aren’t sure if it is gluten free you and scan it and it will tell you if it is ok or not.  It is called The Gluten Free Scanner.

[Conundrum]

On 7/23/2023 at 11:04 AM, 648 said:

I am beginning to stock my pantry with gluten-free products.  I have a question, if anyone can elaborate, I see gluten-free flours and some have xanthan gum

and some do not.  I doubt I have any issues with xanthan gum but would it be better to buy the flour without?

Here are the ingrediants of 2 flours I was comparing:

1)  This one is called Multi-Blend Flour:

White rice flour, brown rice flour, potato starch, tapioca flour and xanthan gum.

 

2)  This one is called Baking Flour Mix:

White rice flour, brown rice flour, potato starch, tapioca flour.

which one would you choose??

Good Health.......648

 

Xanthan gum is used as a thickener or an emulsifier. In gluten free flours, it can help provide a similar texture in the finished products to those made with wheat flour. I personally am fine with using it.

[Russ H]

46 minutes ago, Conundrum said:

Xanthan gum is used as a thickener or an emulsifier. In gluten free flours, it can help provide a similar texture in the finished products to those made with wheat flour. I personally am fine with using it.

The answer depends on what the flour is being used for. It is considered safe for the general population and is a common food additive. For baking bread, the magic ingredient I have found is psyllium husk, with that you can make bread that is almost distinguishable from wheat bread.

[knitty kitty]

Xanthan gum can cause diarrhea, bloating, flatulence, and can alter gut bacteria.  

Xanthan gum is produced by bacteria fed sugars from corn, wheat, soy or dairy, so if one is sensitive to those, Xanthan gum might not be a good choice.

https://www.healthline.com/nutrition/xanthan-gum

 

[Russ H]

From the article

Quote

These side effects do not appear to occur unless at least 15 grams are consumed. This amount would be difficult to reach through a typical diet.

Moreover, xanthan gum’s ability to alter gut bacteria may be a good thing, as many other soluble fibers alter gut bacteria. They are known as prebiotics and promote the growth of good bacteria in the gut.

I have used it without problem. It is just a polysaccharide. If significant proteins came through from the feedstock, it would trigger allergic reactions and this doesn't happen.

[Scott Adams]

Many gluten-free foods and baking mixes contain xanthan gum or other gums like guar gum. Although they are both gluten-free, they may cause IBS-type issues in some people with celiac disease or gluten sensitivity: