• 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
Knoppie

Xanthan Gum Original Source

Rate this topic

Recommended Posts

I was always told that xanthan gum is derived from corn, now i recently read that the original source can be wheat? this confused me a bit.Or is the xanthan gum from wheat not used in foods??

ps. I'm very sensitive so this would be something i would need to look out for

Share this post


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


From my research xanthan gum gum can come from soy, corn or seaweed. It most often comes from soy but not listed as an ingredient. The only way to find out is by calling the manufacturer for the info. I have a soy issue and found this out the hard way. Be very diligent in checking out all ingredients and don't assume they are gluten or soy free if it is hidden in ingredients. Good luck and read all labels carefully!

Share this post


Link to post
Share on other sites

From my research xanthan gum gum can come from soy, corn or seaweed. It most often comes from soy but not listed as an ingredient. The only way to find out is by calling the manufacturer for the info. I have a soy issue and found this out the hard way. Be very diligent in checking out all ingredients and don't assume they are gluten or soy free if it is hidden in ingredients. Good luck and read all labels carefully!

thanks, i looked it up and multiple sources say wheat, i will be checking it from now on

Share this post


Link to post
Share on other sites

From my research xanthan gum gum can come from soy, corn or seaweed. It most often comes from soy but not listed as an ingredient. The only way to find out is by calling the manufacturer for the info. I have a soy issue and found this out the hard way. Be very diligent in checking out all ingredients and don't assume they are gluten or soy free if it is hidden in ingredients. Good luck and read all labels carefully!

Xanthan gum is safe for Celiacs. If it were derived from wheat, I believe it would have to be listed in parenthesis next to the xanthan gum. I have never seen xanthan gum listed as a questionable ingredient in any Celiac based literature, including Celiac organizations. Xanthan gum can have a laxative effect on people and this is what can confuse people into thinking they have ingested gluten. It is not a cause for worry, from a gluten point of view.

  • Upvote 2

Share this post


Link to post
Share on other sites

I've been researching xantham and guar gums... Have to say that it sounds absolutely disgusting (a "mold" derived on the surface of corn (etc) for the purpose gluten replacement)...

Can't see myself using it...which is a shame/dilemma since most of the gluten free baking recipes I find use them... :(

Share this post


Link to post
Share on other sites
Ads by Google:


I've been researching xantham and guar gums... Have to say that it sounds absolutely disgusting (a "mold" derived on the surface of corn (etc) for the purpose gluten replacement)...

Can't see myself using it...which is a shame/dilemma since most of the gluten free baking recipes I find use them... :(

Do you eat mushrooms? They are a fungus grown on dead and decaying things. :)

I saw a show talking about Xantham gum the other day that said the spores live an veggies, naturally, so you probably eat some with out realizing it.

Share this post


Link to post
Share on other sites

Both xanthan and guar gums are used in a lot of products, including some salad dressings and ice cream for example. We've probably been consuming them for years without really knowing what they are. I never read labels like I do now.

Share this post


Link to post
Share on other sites

I used to eat mushrooms...haven't brought them back yet though... Also, mushrooms are naturally occurring where the gums were created in a lab, right?

Sa1937... Yeah, I see that...now that I'm looking...and grosses me out... ;)

Share this post


Link to post
Share on other sites

I used to eat mushrooms...haven't brought them back yet though... Also, mushrooms are naturally occurring where the gums were created in a lab, right?

Sa1937... Yeah, I see that...now that I'm looking...and grosses me out... ;)

Gums are created in a lab. And when you really get into label reading, it's amazing that so many chemicals and unknown ingredients are added to processed foods. Hope you plan to do a lot of from-scratch cooking using only fresh ingredients!!! biggrin.gif

Share this post


Link to post
Share on other sites

If anyone is game, here is some hefty reading about X-gum :) It is not as "dense" as it appears...just read through it and it is pretty interesting!

It is used in just about everything, including cosmetics. You are probably not even aware of it all--unless you become avid label readers like we all have to be!

It can be grown on wheat, corn, soy, dairy, or synthetically in a lab. Many foods and food additives/stabilizers are cultured this way...... but the point is....it is not going to cause a "gluten issue" in anyone. Thank goodness---or all of our baked goods would collapse. :blink:

http://130.15.85.243/courses/CHEE342/outline/documents/xanthanreview.pdf

Share this post


Link to post
Share on other sites


Ads by Google:


Gums are created in a lab. And when you really get into label reading, it's amazing that so many chemicals and unknown ingredients are added to processed foods. Hope you plan to do a lot of from-scratch cooking using only fresh ingredients!!! biggrin.gif

I am trying to stick, primarily, to whole foods... But, in order to avoid a mutiny, I am collecting some recipes and supplies for baking... I just can't see myself putting in any of the "gums"...at least not yet...talk to me after I've had a few dozen flops, though, and I might have to re-think it (the kid's missing some of his goodies). ;)

Share this post


Link to post
Share on other sites

Commercial yeast are fungi or mould grown in a laboratory .. Sourdough, the alternative, captures wild yeast or fungal spores that exist in the environment...

Share this post


Link to post
Share on other sites

I am trying to stick, primarily, to whole foods... But, in order to avoid a mutiny, I am collecting some recipes and supplies for baking... I just can't see myself putting in any of the "gums"...at least not yet...talk to me after I've had a few dozen flops, though, and I might have to re-think it (the kid's missing some of his goodies). ;)

It's a good idea to stick to whole foods when you're first diagnosed...you certainly don't have to read a lot of labels with strange ingredients for that.

If you're wanting to make bread, now that get's into a whole new ballgame. Sandwich bread, for example, will be crumbly and fall apart without the addition of gums to try to replicate the elasticity of gluten (usually xanthan or guar gum). You might want to look into the Chebe mixes, which are based on tapioca flour/starch and no gums. Or possibly someone has gluten-free bread recipes that don't use gums. I've never baked without them but am not saying it's impossible given the right recipe.

So what goodies are "the kid" missing? We don't need a mutiny!!! laugh.gif

Share this post


Link to post
Share on other sites

Sa1937... I was told by the royal offspring, "just 'stuff', mom...there's no food...(grumble)... ;)

I'm going to try a few recipes I found online (a couple in here)...

Chocolate cake (made with black beans)

Coconut-blueberry muffins

Flat bread (easy recipe using coconut flour)

Share this post


Link to post
Share on other sites

Sa1937... I was told by the royal offspring, "just 'stuff', mom...there's no food...(grumble)... ;)

I'm going to try a few recipes I found online (a couple in here)...

Chocolate cake (made with black beans)

Coconut-blueberry muffins

Flat bread (easy recipe using coconut flour)

Poor baby! I'd miss some "just stuff", too. LOL You might want to use the google button on the top right hand corner of the page and search for snack ideas. We've had a few threads on that recently. General Mills also makes Fruit Roll-Ups that are gluten-free. How about ice cream (obviously you need to read the ingredient listing) or popsicles?

Your recipes sound good although I've personally not tried coconut flour (like...do I really need to buy one more kind of flour).

Not knowing if he has other food intolerances, this is a good recipe for flourless Peanut Butter Cookies that takes only 3 ingredients. Now I'm hungry for them and may have to make some today. laugh.gif

Edit: Also there are a number of Chex cereal recipes that are gluten-free.

Edited by sa1937

Share this post


Link to post
Share on other sites

Biscuits don't require gums. After you've been away from bread for a while, even biscuits make a good sandwich. They make a good dessert (shortcake), and they make a fine breakfast instead of english muffins.

Share this post


Link to post
Share on other sites

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
      108,918
    • Total Posts
      943,501
  • Member Statistics

    • Total Members
      67,108
    • Most Online
      3,093

    Newest Member
    Anne AMarko
    Joined
  • Popular Now

  • Topics

  • Posts

    • I just saw your profile says thalassemia. My doc blames part of the microcytic anemia on thalassemia trait even though all my thalassemia gene tests have come back negative (and I don't have the right ethnic background). In a way I am hoping it is a FODMAP (carbohydrate) sensitivity instead of a gluten allergy because at least with the FODMAP you just have to stay low FODMAP and don't have to worry about crumbs and gluten cross-contamination like with celiac. I will check back in in 6 months once I see whether there are specific foods I can't eat or if it really does come down to gluten  Thanks for your support!!
    • Good for you for trying to manage your health.  My only suggestion would be to find another doctor.  Obviously, he does not even follow standard recommendations for screening.  I would worry that he overlooks other things too.  It never hurts to get a second opinion.  Second opinions have saved my family from unwanted surgeries and incorrect treatment.   The IgA (Immunoglobulin A) Test, in the case of celiac disease testing,  is a control test.  If he had ordered it, you would have known if the results are valid or not.  Now you are left in diagnostic Limboland.  Again, my TTG was negative it has never been positive even in follow-up testing.   You can go gluten free for life.  My hubby did that 17 years ago some 12 years prior to my diagnosis (per the advice of his GP and my my allergist).  But he will be the first to tell you that I get way more support from family, friends and medical. I wish you well!  
    • Okay so I had a peanut butter milkshake from steak n shake last night. I'm nearly positive that every thing else I've had recently has been gluten free. I have been feeling like my stomach is acting up a bit lately, but after this milkshake it is so much more intense. I considered maybe I'm sensitive to dairy too, but in the last few days  I've had plenty of dairy that didn't make me react  like this. The steak n shake website didn't list any real specifics on ingredients for milkshakes. I read in other forums that some shakes use a malt mix or syrup ( which I didn't see mentioned on the site), but it is corn based. I called the my local steak n shake and the guy said he is "pretty sure" it's corn based.  I called the customer service line and they couldn't tell me if it was gluten free or not. I found ONE listing on a website that said all shakes were gluten free expect peanut butter and one other flavor. I know this seems like a lot for one shake, but I'm so tired of not knowing what makes me sick. Has anyone else had an experience with this or has anymore knowledge about steak and shakes products?
    • So my tTG-IgA result came back negative. Doc did not do the total IgA so I could be in the 2% false negative. However my ferritin continues to fall (at 25 now so getting borderline to need another iron infusion, 6 months ago it was 50) and reflux was keeping me up at night so after the blood test I went on a gluten free and low FODMAP diet. 6 days later my reflux is gone! I had no idea it could work that quickly. I still feel like there is a lump in my esophagus and have a bit of difficulty swallowing (think I still have irritation in that area) but no more acid and regurgitation! Also have not had a single episode of gas or urgency or days with 8 BMs.  It has only been 6 days so maybe I am just having a good spell but am going to continue gluten free and low FODMAP for a month and then see if there are any FODMAP foods I can eat (but not gluten unless my doc decides I should have a biopsy) (I miss pears and apples). I guess the real test is to see if my ferritin levels start to go up-testing again in 6 months. The diet is very restrictive but worth it if it gets rid of the reflux and other symptoms. BTW post-menopausal (and before that I had an IUD for 10 years TMI) so no periods to blame for chronic microcytic/hypochromic anemia. Doc says "that's normal for you, you just don't absorb iron very well".
    • Did you know that there are so many issues and questions surrounding celiac disease that even doctors who specialize in it find that the scientific data changes every six months, and this includes research data, new diagnostic and testing recommendations, and its connections to other diseases and conditions. In fact, many of us who think we have "arrived" and know it all might actually need a refresher course on the disease. View the full article
  • Upcoming Events