• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • 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 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.
  • Celiac.com Sponsor:
    Celiac.com Sponsor:

Help! Tips On Substituting Guar Gum For Xanthan Gum Needed
0

5 posts in this topic

So I packed all the supplies needed for a gluten free gingerbread house to bake and make while we're with inlaws in Germany but forgot xanthan gum. They don't sell it here. I have guar gum. Can I substitute it 1:1? Will it work the same? I'm planning to use this recipe http://noglutennoproblem.blogspot.de/2012/12/recipe-gingerbread-house.html, but am open to other suggestions, though I can't do more shopping since stores are closed tomorrow. This is our first gluten free Christmas and my 4yo is so excited about this gingerbread house. At this point I don't even care if it's edible!

Thanks,

Megan

0

Share this post


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


I use guar gum exclusively now (I had to switch to it because found out I couldn't have xanthan gum). The substitution amount is the same. However some including myself find that they need to add an additional 1/2 teaspoon per cup of glutenfree flour when using guar gum instead of xanthan gum. It depends on what you are making though.

The amount of guar gum for cookies is 1/2 teaspoon per cup glutenfree flour.

For cakes the amount is 1/4 teaspoon per cup glutenfree flour

For pizza crust the amount is 2 teaspoons per cup glutenfree flour

I wish you the best of luck...I have found using guar gum instead can be a little tricky at times. I usually add a smidgen more guar gum in substitution for xanthan gum when I am trying a recipe for the first time.

0

Share this post


Link to post
Share on other sites

I use X-gum or guar gum interchangeably without problems.

From Beth Hillson, who is the Food Editor of Living Without Magazine (she is also President of the American Celiac Disease Alliance as well as the founder of the Gluten Free Pantry line of products).

She wrote this:

If a recipe calls for xanthan gum, can I use guar gum instead?

This question comes up so frequently that the answer bears repeating in this column. Xanthan gum is fermented with corn; the amount is very small but some corn-allergic people may not be able to tolerate xanthan for this reason. Guar gum and xanthan gum are interchangeable in gluten-free baking. Some cookbook authors suggest using 1½ teaspoons guar gum for every 1 teaspoon xanthan gum. But replacing xanthan with an equal amount of guar gum works just fine.

(From Living Without Magazine)

Happy Baking!!!

0

Share this post


Link to post
Share on other sites

IrishHeart...Beth Hillson is the author of one of my cookbooks (gluten-free makeovers) that says you may need to add an additional 1/2 teaspoon to 1 teaspoon per cup glutenfree flour when using guar gum instead of xanthan gum. Of all my cookbooks this is by far my favorite...I absolutely love Beth Hillson because she has recipes in there for some of my favorite things that other cookbooks don't have.

Another cookbook I have says guar gum works especially well with rice flour. When I made my bread exclusively with brown rice flour it was fine with an equal amount guar gum instead of xanthan gum. But when I started using rice flour with some sorghum flour in it for my bread I found I had to add 1/2 teaspoon more guar gum or the bread would crack and be more crumbly.

One more cookbook (1,000 Gluten-Free Recipes) by Carol Fenster recommends a bit more guar gum for everthing when substituting guar gum for xanthan gum. But Carol Fenster also uses a blend with sorghum in it. So I am thinking maybe equal amounts for substituting guar gum for xanthan when using rice flour but using other types of flour in the blend (such as sorghum for one) may need a bit more guar gum.

At any rate I have found using guar gum instead to be a bit tricky at times. I prefer the taste and texture of guar gum over xanthan gum but I will say baked goods did look a lot better when I used to use xanthan gum especially cupcakes and cookies and my yeast bread I make in the machine which will have cracks in them if I don't add a bit more guar gum to them.

I am really hoping the gingerbread house comes out fine. And so hoping it doesn't have cracks in it. I hope Megan will come back and tell us how it turned out. It is so nice that I am hoping to find out how it came out with using the guar gum instead.

0

Share this post


Link to post
Share on other sites

Okay, hon :) ......whatever works best.

I was just sharing exactly what she wrote --in Living Without Magazine ----where she writes monthly articles and recipes---and from what my own personal baking experiences have rendered.

I am not sure why she changes her opinion about this from source to source--that does seem rather confusing ?? hmm..

here is another take on it

http://glutenfreecooking.about.com/od/glutenfreeingredien2/qt/Synergistic-Effects-Of-Using-Xanthan-Gum-And-Guar-Gum-In-Gluten-Free-Bread-Recipes.htm

0

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
      107,082
    • Total Posts
      934,220
  • Member Statistics

    • Total Members
      64,687
    • Most Online
      3,093

    Newest Member
    hermilie
    Joined
  • Popular Now

  •  

  • Topics

  • Posts

    • Okay, I found a dr about a half hour away, soonest appointment is in 3 weeks. If they have a cancellation they will call. They said of course I should not have stopped eating gluten before testing and don't know why anyone who is a GI would say that. They asked for the name of the dr. I will get back onto gluten in the meantime. 
    • I suppose I can order the tests myself, but I also was hoping to find a doctor who can actually assist on this mess. I saw that celiac.org does have a search function to locate physicians. Trying that now. The first person I tried doesn't have any opening until October. 
    • If you want to do the full celiac panel quickly, you can buy the test online at walkinlab.com and get it done at your nearest Labcorp today. You can give the results to your next GI. The downside of this method is it's not covered by insurance and costs $298.00. But it'll guarantee you get the full panel. It's called the "Celiac Disease Comprehensive Antibody Profile" and includes: TTG IGA and IGG DGP IGA and IGG EMA IGA   Just a thought.  
    • Ugh. I will try to find another doctor. He was acting like I didn't know what I was talking about but I was pretty sure it was the other way around. Are there sources for recommended doctors/GIs who have better knowledge about appropriate testing procedures? I live in a smaller town so my options for quality care may be more limited.
    • It does matter.  Don't stop eating gluten until all tests are finished.  Maybe check for another GI? "Any changes in your diet can affect the accuracy of your biopsy results. You must be eating gluten every day, in an amount equivalent to at least 1 slice of bread, for at least 2 to 3 weeks before the procedure. If you are scheduled for a biopsy and are not eating gluten, talk to your doctor about what is necessary to obtain accurate results. If you have eaten gluten only a short time before the biopsy, you and your physician will not know if a negative test result is accurate or due to your diet." http://www.cureceliacdisease.org/diagnosis/   "For a gluten challenge we recommend eating 1/2 slice of bread or a cracker each day for the duration of the challenge. Prior to blood testing we recommend 12 weeks of eating gluten. Prior to an endoscopic biopsy we recommend 2 weeks of eating gluten."   http://www.cureceliacdisease.org/faq/what-is-a-gluten-challenge/
  • Upcoming Events