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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Need An All Purpose Flour Blend Without Xanthan Gum
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7 posts in this topic

I need a good all purpose gluten free blend recipe that is corn free also. I have a friend who's husband is allergic to corn. I have read that xanthan gum is a bacteria that is fed corn. What do you use in place of the xanthan gum? Thanks!

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In any flour blend that calls for cornstarch use potato starch instead, in equal amounts.

For the xanthan gum use guar gum.

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Gluten free pantry bread mix uses guar gum and not xanthan. You could use it without the yeast packet as a flour mix.

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All the research I have done on gluten-free mixed say you can interchange guar and xanthan. The only difference is you are supposed to use 1/2 the guar. I used guar when I first started trying to make gluten-free products...big mistake...

If you are making bread, I have tried countless times to use guar gum and the bread/biscuits were more like a dense cake texture and didn't stay risen when cooled. They were great if a burglar broke in (I would have something to throw at him!!). I would research other gums and try them before I would use guar.

Sorry I know that wasn't much help but it was very frustrating when I was trying different recipes substituting guar for Xantan and they all turned out horribly inedible. Then I changed to Xantan gum and it was a night and day difference.

doing some quick research: Gelatin and agar agar are alternatives

Found this in my research as well:

For one loaf of bread, use 1 pkt of gelatin soaked in 1/4 cup cool water for 5 minutes. Also add about 1/2 C flaxseed meal (freshly ground is best). It can be soaked in boiling water (abt 1/2 C) until the water is cool enough to add to the bread.

Another trick I learned: Take about 1/2 cup of your rice flour for the recipe. Mix it with equal parts of water and boil --stirring constantly-- until it forms a nice gooey ball. All of these things combined should eliminate your need for any gums. And make a pretty decent loaf of bread too!

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Oh, some people use flax seed made into a gel and another seed, I want to say chia but that doesn't sound right. Hopefully someone else will be able to answer this.

Edit, I found this online:

CHIA SEED GEL

1 Heaping TBSP Chia seeds, pulverized in a coffee grinder to (fine grind)

1 cup hot water

1) Heat 1 cup of water until its hot (not boiling). Grind the seeds in a coffee grinder and place in a 1 quart mixing bowl.

2) Pour 1 cup hot water over the ground seeds and whisk. Let set for 5 minutes to thicken.

Breads---Use 2-3 TBSP per loaf of bread whenever baking. May be added to any Basic bread recipe, including sourdough breads or baking soft breads & cinnamon rolls.

Rolls---Use about 3 TBSP.

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All the research I have done on gluten-free mixed say you can interchange guar and xanthan. The only difference is you are supposed to use 1/2 the guar. I used guar when I first started trying to make gluten-free products...big mistake...
Actually, it is a 1/1 ratio. At least it is for me. I've used both, and they are for the most part interchangeable. The most notable difference is that guar gum has a better texture for cakes. I've used it a lot, and it works ok, just not quite as bread-like as xanthan.
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Thanks everyone for the help. I gave this information to my friend. She told me she looked over his paper yesterday and she was mistaken that he is not allergic to corn. This makes things a lot easier for him. If anything this is good info for others and who knows, I may experiment myself. I was able to give them some of my Tom Sawyer flour to try, but he still can not have the Better Batter that I have since the pectin is made from lemons. He has a citrus allergy.

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