Xanthan Gum, Enighten Me Please

[Breila]

So far I have only used prepackaged baking mixes, which is funny when you consider that pre-celiac I did 90% of my baking from scratch. Too nervous to branch out I guess.

Anyway, I have a couple of different flour blends here, but I keep seeing reference to xanthan gum in recipes. What is it, why do I need it, and where do I get it? LOL.

TIA

Amy

[ptkds]

Xanthan gum is what replaces the gluten. It makes your food stick together and keep shape. If you make bread or nearly any other baked goods, you will need xanthan gum.

It can be expensive, but you only use a little bit per recipe. I order mine online at a place that is cheaper than anywhere else I have found it.

[cruelshoes]

Open Original Shared Link is a thickener (it increases the viscosity of liquids) and emulsifier (it keeps things from separating). A very small amount can add much needed structure to gluten free baked goods.

I get mine 5# at a time online, but most well-stocked health food stores sell it. Guar gum may be a good substitute if you can find that as well.

Hope this helps.

[RiceGuy]

Up to now I've been using guar gum, mostly because I get it for less than half the price of xanthan. But I also can't get past the idea than xanthan comes from microbes LOL.

From what I've red, guar is supposed to be slightly better for sponginess, as in cakes and muffins, whereas xanthan is supposed to be slightly better for stretchiness, as in breads. One of these days I'll do some comparison baking and see for myself.