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zachsmom

Xanthum Gum

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It seems funny that Flour is such a big thing right now.... there is so much to consider when used in the wrong way can kill you( lol )

But what I need to know... is this

Is xanthum gum needed in every flour mix( yes I realize that if its allready added duh ... but if you use say kinniknick ... or make your own out of rice .. pototo ... ect... do you need ...

I just ready .... a ladys post .... she has a cute doggie in a christmas hat... tom sawyers flour.... and recipies that have no xanthum gum.... is it a given that you put it in.... or are the recipies missing it because ... wheat folk have no clue as to what it is because ... they dont need it? and these are regulare recipies converted... and you smart guys automatically know to put in the xanthum gum?

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The recipes I use always say to use x amount of flour (or flour mix) and then use y amount of xanthan. I know I saw something somewhere that said if it's cookies use this much xanthan, if it's cake use that much, if it's bread use that much, but I can't find it right now.

Try a google search and I'll try to find it, but I'm pretty busy this week with the kids off and I'm working extra hours while others are on vacation. If/when I find it, I'll post it.


Linda, Mom to Ty (11 years old)

Ty was diagnosed by blood test June 7/05

biopsy Aug 11/05, diagnosis confirmed Aug 18/05

Mom, Dad and big brother Celiac-free.

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I don't put it into anything that I don't need to rise very much (cookies, pancakes...) because I don't like the taste.


"But then, in all honesty, if scientists don't play god, who will?"

- James Watson

My sources are unreliable, but their information is fascinating.

- Ashleigh Brilliant

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Here's some information you might find helpful--it explains it better than I could :D

http://whatscookingamerica.net/Q-A/ZanthanGum.htm

I agree with Jestgar on the cookies, pancakes, etc. I don't care for the taste/texture, so I don't use it unless absolutely necessary. I find I do need it for breads, quickbreads and cakes.

I also want to add that Bob's Red Mill xanthan gum has glutened me and one other member that I know of. <_<


Patti

"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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From the Tom Sawyer flour site:

"Tom Sawyer All Purpose Gluten Free Flour is a blended flour of rice and tapioca flours, xanthan gum, and unflavored gelatin."

Basically, flour needs something to make the dough sticky/stretchy. In wheat flour, that's what gluten does, but in gluten-free flours, we need to add something to make up for the fact that there isn't any gluten in it.

As for me, I dislike the idea of using an excretion of a microbe in my food, so I am going to use guar gum instead. According to what I've read, guar gum actually makes a spongier (cake-like) texture, while xanthan makes a stretchier (bread-like) texture. I haven't seen any references to the difference in taste that these things might impart.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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I use xantham gum in everything I bake. I've had way too many failures from forgetting it or not adding enough.


~Angie~

Gluten free since May 2004

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Okay, I found the thing I mentioned earlier. It says:

Xanthan measures for regular recipe conversion

For every cup of gluten free flour use:

1/2 tsp xanthan/guar gum for cakes and most cookies

1 tsp xanthan/guar gum for breads or pizza

I have no idea where I found this info. Somewhere on the information highway. I haven't tried to convert recipes, so all the recipes I use call for a specific amount of xanthan.

I hope that helps.


Linda, Mom to Ty (11 years old)

Ty was diagnosed by blood test June 7/05

biopsy Aug 11/05, diagnosis confirmed Aug 18/05

Mom, Dad and big brother Celiac-free.

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I noticed that when the zanthum gum was put in the cookie dough .. It turned shiny and had a weird texture..... That was odd.... DOes guar gum have any weird things like that.... is it the same adding to the flours......

I really did not like the taste.

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I always use Xanthan gum when I bake. I've never noticed a funny taste or texture, unless I've used too much or not sifted it in with the flour first. I ALWAYS sift the flour and xanthan gum together at least 3 times. Be sure to not use too much, 1/2 - 3/4 TEASPOON per cup is usually enough. If you're getting a funny taste or shiny dough you've either used too much or not had it incorporated into the flour well enough. I've noticed that you can get away with less or none if you use flour mixes that have bean flours in them, but I don't like their taste.


Liz

Started Specific Carbohydrate Diet on 8-16-09 because son was diagnosed with Ulcerative Colitis and want to give him moral support.

Diagnosed with Minimal Change Nephrotic Syndrome in 2003. Discovered that going completely gluten-free put me in remission.

I would have despaired unless I had believed that I would see the goodness of the Lord in the land of the living. Psalms 27:13

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I made one batch of cookies without xanthum gum and one with,, the one with was moister and had a better texture and wasn't as hard. I will keep using the xanthum gum.


Brenda Diagnosed Celiac 2005 Woodville, Massachusetts

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I've had success using it. I just add a pinch since I'm usually quickly throwing everything in!


Gluten Free since November 2005

.

"If you want breakfast in bed, sleep in the kitchen.." ---Ed Polish

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I noticed the shiny thing also. You can really see the thickening effect. lm

I noticed that when the zanthum gum was put in the cookie dough .. It turned shiny and had a weird texture..... That was odd....

gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

Beware the chocolate of Chiapa

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LW,

I hate to do it cause it's a PITA, on top of an already big deal, but I probably need to start sifting with the Xanthan Gum. I sifted (but only 1 time) when I made my last big batch of 4 flour blend, but I didn't put any other ingredients in it. Do you pre-sift, or sift each time you bake something? lm

I always use Xanthan gum when I bake. I've never noticed a funny taste or texture, unless I've used too much or not sifted it in with the flour first. I ALWAYS sift the flour and xanthan gum together at least 3 times. Be sure to not use too much, 1/2 - 3/4 TEASPOON per cup is usually enough. If you're getting a funny taste or shiny dough you've either used too much or not had it incorporated into the flour well enough. I've noticed that you can get away with less or none if you use flour mixes that have bean flours in them, but I don't like their taste.

gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

Beware the chocolate of Chiapa

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