Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Xanthum Gum Vs. Guar Gum

TotalKnowledge

Recommended Posts

TotalKnowledge Apprentice
TotalKnowledge
Posted

I have noticed that all of the commercially available products all use xanthum gum. If they are indeed interchangeable wouldn't it make more sense for them to use guar gum? Guar gum seems to cost a fraction of what xanthum gum costs.

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

Celiac.com Sponsor (A8-M):


daphniela Explorer
daphniela
Posted

I beleive there is a difference in taste.

TotalKnowledge Apprentice
TotalKnowledge
Posted
  • Author
I beleive there is a difference in taste.

Does it have an undesirable taste? I plan to start experimenting a lot with baking but don't want to by something that I am not going to use.

I guess I should just get some and see what it is like.

daphniela Explorer
daphniela
Posted
Does it have an undesirable taste? I plan to start experimenting a lot with baking but don't want to by something that I am not going to use.

I guess I should just get some and see what it is like.

I have never tried guar gum so I don't know and I have never really baked with xanthan gum unless it was in a mix I bought. I just use Knox gelatin.

jststric Contributor
jststric
Posted
I have never tried guar gum so I don't know and I have never really baked with xanthan gum unless it was in a mix I bought. I just use Knox gelatin.

Knox gelatin? What kind of baking and purpose do you use that in? I haven't yet learned how to bake/cook much with the different flours, etc. It's overwhelming to me. Any great tips or secrets to make it easy?

TotalKnowledge Apprentice
TotalKnowledge
Posted
  • Author
I have never tried guar gum so I don't know and I have never really baked with xanthan gum unless it was in a mix I bought. I just use Knox gelatin.

Isn't that a "lighter" thickener? Like tapioca starch or arrowroot starch?

jerseyangel Proficient
jerseyangel
Posted

In gluten-free baking, gelatin acts as a binder/thickener. It's particularly good for things like pizza dough, where you want the dough to be pliable and not crack.

Guar gum, when eaten in larger amounts can have a laxative effect in some people.

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

Celiac.com Sponsor (A8-M):


daphniela Explorer
daphniela
Posted
Knox gelatin? What kind of baking and purpose do you use that in? I haven't yet learned how to bake/cook much with the different flours, etc. It's overwhelming to me. Any great tips or secrets to make it easy?

I use knox geletain instead of or in place of xanthan gum or guar gum in recipes.

There is basically three things you need in a flour mix. Your main flour which is brown rice flour for me and then a starch (cornstarch, potato starch, tapioca starch or arrowroot starch). You can use more than one flour for your main flour and more than one starch as long as the ratio is about 2:1. And then you need a binder which is guar gum xanthan gum, or knox geletain. You only need a small amount usually 1-3 teaspoons.

Archived

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

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


  • Member Statistics

    • Total Members
      131,199
    • Most Online (within 30 mins)
      7,748
    Stacy M
    Newest Member
    Stacy M
    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

    • Fayeb23
      Waiting Gastroenterology review

      By Fayeb23 · Posted

      Thank you. These were the results TTG ABS NUMERICAL: > 250.0 U/mL [< 14.99]  Really don’t understand the results!
    • Scott Adams
      Does Dailymed.nlm.nih.gov site have filters for gluten?

      By Scott Adams · Posted

      Clearly from what you've said the info on Dailymed is much more up to date than the other site, which hasn't been updated since 2017. The fact that some companies might be repackaging drugs does not mean the info on the ingredients is not correct.
    • RMJ
      Waiting Gastroenterology review

      By RMJ · Posted

      To evaluate the TTG antibody result we’d need to know the normal range for that lab.  Labs don’t all use the same units.  However, based on any normal ranges that I’ve seen and the listed result being greater than a number rather than a specific number, I’d say yes, that is high! Higher than the range where the test can give a quantitative result. You got good advice not to change your diet yet.  If you went gluten free your intestines would start to heal, confusing any further testing,
    • Bev in Milw
      Does Dailymed.nlm.nih.gov site have filters for gluten?

      By Bev in Milw · Posted

      Scott is correct….Thank you for catching that!      Direct link for info  of fillers.    http://www.glutenfreedrugs.com/Excipients.htm Link is on 2nd page  of www.glutenfreedrugs.com   Site was started by a pharmacist (or 2) maybe 15-20 yrs ago with LAST updated in  2017.  This makes it’s Drug List so old that it’s no longer relevant. Companies & contacts, along with suppliers &  sources would need to be referenced, same amount effort  as starting with current data on DailyMed      That being said, Excipient List is still be relevant since major changes to product labeling occurred prior ’17.           List is the dictionary that sources the ‘foreign-to-us’ terms used on pharmaceutical labels, terms we need to rule out gluten.    Note on DailyMed INFO— When you look for a specific drug on DailyMed, notice that nearly all of companies (brands/labels) are flagged as a ‘Repackager’… This would seem to suggest the actual ‘pills’ are being mass produced by a limited number of wholesaler suppliers (esp for older meds out of  patent protection.).      If so, multiple repackager-get  bulk shipments  from same supplier will all  be selling identical meds —same formula/fillers. Others repackager-could be switching suppliers  frequently based on cost, or runs both gluten-free & non- items on same lines.  No way to know  without contacting company.     While some I know have  searched pharmacies chasing a specific brand, long-term  solution is to find (or teach) pharmacy staff who’s willing help.    When I got 1st Rx ~8 years ago, I went to Walgreens & said I needed gluten-free.  Walked  out when pharmacist said  ‘How am I supposed  to know…’  (ar least he as honest… ). Walmart pharmacists down the block were ‘No problem!’—Once, they wouldn’t release my Rx, still waiting on gluten-free status from a new supplier. Re: Timeliness of DailyMed info?   A serendipitous conversation with cousin in Mi was unexpectedly reassuring.  She works in office of Perrigo, major products of OTC meds (was 1st to add gluten-free labels).  I TOTALLY lucked out when I asked about her job: “TODAY I trained a new full-time employee to make entries to Daily Med.’  Task had grown to hours a day, time she needed for tasks that couldn’t be delegated….We can only hope majorities of companies are as  conscientious!   For the Newbies…. SOLE  purpose of  fillers (possible gluten) in meds is to  hold the active ingredients together in a doseable form.  Drugs  given by injection or as IV are always gluten-free!  (Sometimes drs can do antibiotics w/ one-time injection rather than 7-10 days of  pills .) Liquid meds (typically for kids)—still read labels, but  could be an a simpler option for some products…
    • Ginger38
      Food Allergies

      By Ginger38 · Posted

      So I recently had allergy testing for IGE antibodies in response to foods. My test results came back positive to corn, white potatoes, egg whites. Tomatoes, almonds and peanuts to name a few.  I have had obvious reactions to a few of these - particularly tomatoes and corn- both GI issues. I don’t really understand all this allergy versus celiac stuff. If the food allergies are mild do I have to avoid these foods entirely? I don’t know what I will eat if I can’t  have corn based gluten free products 
×
×
  • Create New...