• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      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 Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
lemontree1

Bread Without Gum And Starch

Rate this topic

Recommended Posts

I'm going to do some experimenting soon to see how much gum and starches really are necessary in bread. Is there anybody who has already experimented in this area? What were your results? I don't use gum in my cookies or pancakes, and they turn out fine. I'm just not comfortable adding things to my food that may not contribute to my health.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I'm going to do some experimenting soon to see how much gum and starches really are necessary in bread. Is there anybody who has already experimented in this area? What were your results? I don't use gum in my cookies or pancakes, and they turn out fine. I'm just not comfortable adding things to my food that may not contribute to my health.

Cookies and pancakes definitely do not need gums. In fact, one of the pitfalls of making pancakes with wheat is that if you stir them too much, the glutens develop, and the pancakes end up tasting tough. gluten-free pancakes are easier to make, since you can stir them as much as you want, with no fear of making long strings of gluten!

For breads, glutens typically act like velcro - they hold everything together. That's how you can get high rising soft breads with wheat flour, but gluten-free breads are (comparatively) dense and crumbly.

Gum doesn't really replace gluten, but it acts in a similar manner, and helps to hold the dough together more when it rises.

I doubt that you'll be able to make a nicely textured bread without some type of stabilizer, but it may be possible to do it without xanthum or guar gum.

I've heard of some people using Psyllium Fiber (the active ingredient in Metamucil) as a replacement for the gums, but I haven't tried it myself. It may be worth a try.

I'd read up a lot on the chemistry of bread baking before you start practicing, and be aware that you may need to make a lot of bread in order to find out what works and what doesn't.

Share this post


Link to post
Share on other sites

Cookies and pancakes definitely do not need gums. In fact, one of the pitfalls of making pancakes with wheat is that if you stir them too much, the glutens develop, and the pancakes end up tasting tough. gluten-free pancakes are easier to make, since you can stir them as much as you want, with no fear of making long strings of gluten!

For breads, glutens typically act like velcro - they hold everything together. That's how you can get high rising soft breads with wheat flour, but gluten-free breads are (comparatively) dense and crumbly.

Gum doesn't really replace gluten, but it acts in a similar manner, and helps to hold the dough together more when it rises.

I doubt that you'll be able to make a nicely textured bread without some type of stabilizer, but it may be possible to do it without xanthum or guar gum.

I've heard of some people using Psyllium Fiber (the active ingredient in Metamucil) as a replacement for the gums, but I haven't tried it myself. It may be worth a try.

I'd read up a lot on the chemistry of bread baking before you start practicing, and be aware that you may need to make a lot of bread in order to find out what works and what doesn't.

I'm with you.

I've tried bread with psyllium and gelatin with fair results. I've also tried it with psyllium and a gum with better results. Sometimes I've used both xanthan and guar. Many combinations but I know my food science, too. It certainly helps knowing about different ingredients' characteristics, how they interact with other ingredients and their uses.

Share this post


Link to post
Share on other sites

I wan to ask WHY people are afraid of gar gum? It's in everything! Take a look on most any packaged food. It's a laxative.....

Share this post


Link to post
Share on other sites

With a pan bread baked in a cast iron skillet, using egg and part amaranth and ground almonds, no gum is needed.

Using a mini loaf pan, I can get small loaves of gluten free bread which are whole grain and whole wheat like, dense, suitable for fresh sliced with butter, toast, or grilled cheese. This bread does hold together, but is not that "flexible" like a gummed bread. I used a mix of flours which includes amaranth and buckwheat and almond, besides the others, because the are "stickier." Used one egg per loaf, but have done it without that. Also used 1 tablespoon chia seed per loaf, soaked in cold water. Tried adding 1/2 to 1 teaspoon soaked in water psyllium as well, that also worked.

See this recipe here, it can be made with an egg added, as well

Gluten free, gum free, yeast free, vegan Buckwheat mini loaf Bread

Share this post


Link to post
Share on other sites
Ads by Google:




Ads by Google:


If I use chia seeds, do I need to grind them?

Nope! You just put them in tap water and stir to wet them. They gel up on their own. If you have kids, they can have fun watching this. The seeds are not that noticeable in the finished bread.

Flax needs to be ground up for this.

Use gluten free psyllium if you try that route.... be sure to soak that in water, also, before adding to any recipe.

Share this post


Link to post
Share on other sites

Have you tried any of the grain-free breads? I've been making lovely baked goods from flax meal, almond meal, or coconut fiber. They take a lot of eggs and oil, but no starch or gums.

Try this, only don't use the salt. It's plenty salty from the baking powder.

http://www.elanaspantry.com/flax-focaccia-becomes-parsely-bruschetta/

Share this post


Link to post
Share on other sites


Ads by Google:


Have you tried any of the grain-free breads? I've been making lovely baked goods from flax meal, almond meal, or coconut fiber. They take a lot of eggs and oil, but no starch or gums.

Try this, only don't use the salt. It's plenty salty from the baking powder.

http://www.elanaspantry.com/flax-focaccia-becomes-parsely-bruschetta/

This does make a decent bread but I do prefer it with a finishing salt on top (that's just me - I love the pure flavour of fleur de sel, not to mention the crunch. I am a texture person. :D ).

Share this post


Link to post
Share on other sites

As was stated, pancakes and cookies can turn out well without any gums, and thus far I get better results without much of any binders in pancakes, and none in cookies. I agree with what Glutin-Free Man said.

As for chia seeds, I haven't found any need to grind them. Simply soaking them in water works well - similar to soaking flax seeds. Though flax not only effects the taste, but also remains quite noticeable in the bread, and may detract from the desired result. This is why flax is usually ground before using for its mucilaginous characteristic. However, I've also found chia to be ineffective as a binder in breads. It may have some binding ability, but leaves much to be desired.

Being that gelatin melts at a fairly low temperature, it (and other substances with similar characteristics) are basically ineffective as binders when it comes to achieving a risen bread. Once the bread cools enough, this type of ingredient may contribute to the moistness, and alter the way it feels in the mouth. There may also be some effect on shelf life.

Eggs can work as a kind of binder, but do not function like the gums enough to replace them. Things like cake are where eggs generally have more utility than they do in breads.

Having experimented extensively, I can say without a doubt that xanthan and guar gum are the most effective binders I'm aware of for making gluten-free breads. They are not laxatives, but acting as dietary fibers, can effect the digestive tract the way certain fibers do. Although the amount generally consumed in a serving of bread is rather small, thus the effect should also be quite minimal, if even noticeable at all. That said, some people are very sensitive to them, either because of an intolerance/allergy, or their digestive systems may be more sensitive to certain types of mucilages/fibers, or some other reason. We're all different in that respect. Xanthan is usually derived from the fermentation of corn, while guar gum is from a leguminous tree.

More of what I've learned about using xanthan and guar can be found in this thread.

Share this post


Link to post
Share on other sites

As was stated, pancakes and cookies can turn out well without any gums, and thus far I get better results without much of any binders in pancakes, and none in cookies. I agree with what Glutin-Free Man said.

As for chia seeds, I haven't found any need to grind them. Simply soaking them in water works well - similar to soaking flax seeds. Though flax not only effects the taste, but also remains quite noticeable in the bread, and may detract from the desired result. This is why flax is usually ground before using for its mucilaginous characteristic. However, I've also found chia to be ineffective as a binder in breads. It may have some binding ability, but leaves much to be desired.

Being that gelatin melts at a fairly low temperature, it (and other substances with similar characteristics) are basically ineffective as binders when it comes to achieving a risen bread. Once the bread cools enough, this type of ingredient may contribute to the moistness, and alter the way it feels in the mouth. There may also be some effect on shelf life.

Eggs can work as a kind of binder, but do not function like the gums enough to replace them. Things like cake are where eggs generally have more utility than they do in breads.

Having experimented extensively, I can say without a doubt that xanthan and guar gum are the most effective binders I'm aware of for making gluten-free breads. They are not laxatives, but acting as dietary fibers, can effect the digestive tract the way certain fibers do. Although the amount generally consumed in a serving of bread is rather small, thus the effect should also be quite minimal, if even noticeable at all. That said, some people are very sensitive to them, either because of an intolerance/allergy, or their digestive systems may be more sensitive to certain types of mucilages/fibers, or some other reason. We're all different in that respect. Xanthan is usually derived from the fermentation of corn, while guar gum is from a leguminous tree.

More of what I've learned about using xanthan and guar can be found in this thread.

I made pancakes using KA flour. I make a full batch of batter and refrigerate half overnight for the next day's pancakes....

Anyway, the batch using the chia was fine the first day (noticed no difference between using chia and xanthan). Second day it was hideous.

Made another batch leaving out chia and xanthan... first day was better than the two using chia or xanthan. Second day was AWESOME - I guess the flours had time to do some magic. I will no longer use xanthan or chia in my pancakes!!

Thanks for insisting pancakes don't need either, or I wouldn't have tried it!

Share this post


Link to post
Share on other sites

As much as I really wanted to do some experimenting, it turns out I'm actually sensitive to all grains at the moment. So, no bread for me. :(

Share this post


Link to post
Share on other sites

As much as I really wanted to do some experimenting, it turns out I'm actually sensitive to all grains at the moment. So, no bread for me. :(

Ooh, that sucks.

Hope you get it straightened out soon.

If you can do nuts and dates and sugar (honestly you could do without the sugar in the recipe), and coconut I posted a bourbon ball recipe the other day that's grain free.

Share this post


Link to post
Share on other sites


Ads by Google:


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,895
    • Total Posts
      943,399
  • Member Statistics

    • Total Members
      67,089
    • Most Online
      3,093

    Newest Member
    xerovyn
    Joined
  • Popular Now

  • Topics

  • Posts

    • My husband & I used to be beekeepers. It would be almost impossible for wheat protein to get into honey. The honey is inside the hive; it's not like it's laying out in the open in a plate or a bowl. Here's a hive.: https://www.mannlakeltd.com/10-frame-traditional-growing-apiary-kit-wood-frames-painted?gclid=CjwKCAiA4vbSBRBNEiwAMorER1htsezzCA5djegusWEGx_DzRHG4xePYQIxxd1paGZy4ibxMR_dSFxoCFUoQAvD_BwE The bees have a narrow opening at the bottom of the hive where they enter & exit & when they enter then they climb upward inside the hive. The bottom section is the brood chamber where the queen lays eggs & eventually become bees. At the top of that section is something called a queen excluder which is generally a metal screen type thing with holes in it. The queen is larger than the workers so the holes are smaller than the queen in order to keep her in the brood chamber. This is so she doesn't go laying eggs all over the hive. The workers fit through the excluder allowing them to go to the supers (boxes) above where the nectar is deposited in honeycomb & turned into honey & when a cell is full, they cap it off. You've seen honeycomb before. So when harvest time comes, the beekeeper takes the full (of honey) supers off the brood chamber & replaces them with empty (of honey) supers so the bees can start filling those up. The full supers get taken to what we call the honey house which is where extraction takes place. Here's a YouTube video of honey extraction. As you can see, this is not anywhere that other food is being made or prepared. Other food does not get done in honey production. It's a class all it's own. There's not going to be any wheat barley or rye there.   
    • I noticed my  gluten sensitivity problem started 2 yeats ago after I had my gallbladder removed.  I had to figure it out on my own what my problem was .my sister -who is a nurse practitioner -suggested to me that maybe I am allergic to gluten? I asked her what is gluten ?that was two years ago I have noticed a definite correlation between all my gastrointestinal problems starting after my gallbladder was removed.  as soon as I accidentally ingest gluten my stomach swells up so tight it feels like it will burst have a terrible pain right at the site of where my gall bladder was removed.  I'm so thankful for the site I've learned so much from all of you it is a hard road to travel to try to find things and you can eat that will not make you sick keep posting. I think it gives all of us encouragement! thank you.
    • I reached out to Divina to inquire as to whether their olives contain gluten. The customer service representative replied informing that the blue cheese stuffed olives contain breadcrumbs therefore contain gluten.    1) The Divina brand blue cheese stuffed olive label does not list gluten as an ingredient.    2) All Divina brand olive labels have an allergen disclaimer specifying that the olives were manufactured in a facility that handles nuts. However, it is unclear as to whether the blue cheese stuffed olives are produced alongside all other Divina olive products in which case the allergen statement fails to disclose the fact that these products are produced in a facility that uses gluten.
    • You're most welcome. Let us know how things go along okay?  Also, you might want to start getting prepped for going gluten free. Start learning now so it isn't so overwhelming later. Here's a link to the Newbie 101:  
    • Thank you for your response, GFinDC. I agree that buying from a local producer is a safe bet.
  • Upcoming Events