Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Sub For Xanthan Gum?

emcmaster

Recommended Posts

emcmaster Collaborator
emcmaster
Posted

Through process of elimination, it appears that I seem to react to anything that has xanthan gum in it. Is guar gum a good substitute in bread/sweets recipes?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


queenofhearts Explorer
queenofhearts
Posted

I've not tried it personally, but have read that it functions similarly. However, I've also heard that it causes D in some folks, so if that's the direction of your reaction, it might be a problem.

Leah

RiceGuy Collaborator
RiceGuy
Posted

I've read guar gum is a suitable replacement for xanthan gum in most cases. It's what I plan to use when I get around to baking again, just because xanthan gum comes from a microbe, which is sorta gross IMHO. Apparently, guar gum gives a more cake-like, spongier texture, as opposed to the bread-like stretchier texture of xanthan. Most recipes suggest using about the same amount.

emcmaster Collaborator
emcmaster
Posted
  • Author

Thanks, Leah and RiceGuy. I'm still in the process of discovering my intolerances, so I may end up with no flour base to cook with anyway... was just thinking ahead. :)

ArtGirl Enthusiast
ArtGirl
Posted

The microbe that produces Xanthan gum is cultured on corn syrup and is, therefore, contaminated with corn. If you have a corn allergy this could be why you react to Xanthan gum.

I intend to try guar gum soon, as I am corn intolerant, but just haven't gotten around to purchasing it yet. It's a real bummer that all the gluten-free bread mixes (even those without cornstarch or other corn derivetives) use Xanthan gum.

There's a website that I discovered that has many recipes for flourless goodies and breads using pecan flour and other non-grain ingredients, following the specif carb diet. The recipes do not use xanthan gum. Some of them look like they may actually be good.

Open Original Shared Link

hineini Enthusiast
hineini
Posted

Ooh I'm going to have to try guar gum. I have lots of xanthan gum to use up first (got it cheap on EBay).

Xanthan gum smells AWFUL. I'd be happy to have a cheaper and less stinky alternative :)

lonewolf Collaborator
lonewolf
Posted
Ooh I'm going to have to try guar gum. I have lots of xanthan gum to use up first (got it cheap on EBay).

Xanthan gum smells AWFUL. I'd be happy to have a cheaper and less stinky alternative :)

My xanthan gum doesn't really have an odor at all. Are you sure yours isn't past the pull-date? Hopefully that isn't why you got it so cheap.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mrsppmrxky Newbie
mrsppmrxky
Posted

My husband has developed an allergy to corn. I switched over to Guar. I am not happy with the results on my loaf breads.

The taste is great, the texture is good, but the loaves do not rise like they should. The only difference is the Guar.

I called Ener G yesterday and spoke with a very nice woman on the phone for about 10 minutes. She tried to help me figure out what was the problem and to make the Guar work.

I finally asked her how much corn is left in the product after the cultures are grown. The lady replied that the corn doesn't register on their testing of the Xanthan.

I am going to try making a loaf with the Xanthan for my husband to see if he reacts.

If anyone knows the secret to getting the bread to stay risen after it bakes using Guar, I am still very open to that idea.

I can't stand to bake and then have a flop. LOL

mamatide Enthusiast
mamatide
Posted

Carol Fenster's Gluten Free 101 books says that to substitute for Xantham Gum you can use 50% more of Guar Gum.

If you've been using a 1:1 ratio substitution this could explain it.

mamatide

imsohungry Collaborator
imsohungry
Posted
Ooh I'm going to have to try guar gum. I have lots of xanthan gum to use up first (got it cheap on EBay).

Xanthan gum smells AWFUL. I'd be happy to have a cheaper and less stinky alternative :)

I also worry that there is something wrong with your x-gum. :ph34r: I've had mine awhile, and it is still basically odorless. It may be worth the $$ to invest in a new bag just to be cautious. ;)

Also, welcome to the forums Mrspxy! :)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,916
    • Most Online (within 30 mins)
      7,748
    kls888
    Newest Member
    kls888
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Help I’m cross contaminating myself,

      By knitty kitty · Posted

      I followed the Autoimmune Protocol Diet which is really strict for a while, but later other foods can be added back into your diet.  Following the AIP diet strictly allows you digestive system to heal and the inflammation to calm down.  Sort of like feeding a sick baby easy to digest food instead of spicy pizza.   It's important to get the inflammation down because chronic inflammation leads to other health problems.  Histamine is released as part of the autoimmune response to gluten.  High histamine levels make you feel bad and can cause breathing problems (worsening asthma), cardiovascular problems (tachycardia), and other autoimmune diseases (Hashimoto's thyroiditis, diabetes) and even mental health problems. Following the low histamine version of the AIP diet allows the body to clear the histamine from our bodies.  Some foods are high in histamine.  Avoiding these makes it easier for our bodies to clear the histamine released after a gluten exposure.   Vitamin D helps regulate the immune system and calm it down.  Vitamin D is frequently low in Celiacs.  The B Complex vitamins and Vitamin C are needed to clear histamine.   Supplementing with essential vitamins and minerals boosts your intestines' ability to absorb them while healing.   Keep in mind that gluten-free facsimile foods, like gluten-free bread, are not enriched with added vitamins like their gluten containing counterparts are.   They are empty calories, no nutritional value, which use up your B vitamins in order to turn the calories into fuel for the body to function.   Talk to your doctor or nutritionist about supplementing while healing.  Take a good B Complex and extra Thiamine in the form Benfotiamine (shown to promote gut health).  Most B Complex vitamins contain thiamine mononitrate which the body cannot utilize.  Meats and liver are good sources of B vitamins.   Dr. Sarah Ballantyne wrote the book, the Paleo Approach.  She's a Celiac herself.  Her book explains a lot.   I'm so glad you're feeling better and finding your balance!
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      So I should not eat my gluten free bread?  I will try the vitamins.  Thank you all so very much for your ideas and understanding.  I'm feeling better today and have gathered back my composure!
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Some people prefer eating gluten before bed, then sleeping through the worst symptoms at night.  You might want to try that and see if that makes any difference.   Several slices of toast for breakfast sounds okay.  Just try to work up to the Ten grams of gluten.  Cookies might only have a half of a gram of gluten.  The weight of the whole cookie is not the same as the amount of gluten in it.  So do try to eat bread things with big bubbles, like cinnamon rolls.   Yeah, I'm familiar with the "death warmed over" feeling.  I hope you get the genetic test results quickly.  I despise how we have to make ourselves sick to get a diagnosis.  Hang in there, sweetie, the tribe is supporting you.  
    • Clear2me
      Gluten free nuts

      By Clear2me · Posted

      Thank you, a little expensive but glad to have this source. 
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      @knitty kitty  Thank you very much for the advice. I did the exam this morning, my doctor actually suggested me to take something called "Celiac duo test" in which I first do the genetic test and if it's positive, then I'll have to do the antigen blood test. I have to attend 1 month until my results are ready, so I have some weeks to increase the amount of gluten I eat daily. It will be hard because my health is not the best right now, but I also did a blood test to cheek my nutritional deficiencies. The results will arrive on Tuesday, so I can ask my doctor what should I do to control my symptoms and blood levels during this month. For now I'm resting and paying attention to what I eat— at least I don’t look like a vampire who just woke up, like I did yesterday. I'm still scared because is the first time I've felt this sick, but this is the right moment to turn things around for the better.  I realized that if I eat gluten at lunch I cannot finish the day properly, I become severely tired and sometimes my stomach hurts a lot - let's not talk about the bloating that starts later. Do you think is it ok to eat gluten just in the morning, like some cookies and slices of bread for breakfast? 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.