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Teri Gruss, MS

Bake Better Gluten-Free Bread - Use Xanthan Gum and Guar Gum in Your Recipes

By June 24, 2013

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Gluten-Free Bread Ingredients - Xanthan Gum and Guar Gum Image Teri GrussGluten-free bakers are well aware of the challenges of creating a good loaf of homemade bread. Some persevere, tweaking, tweaking, and tweaking yet again, looking for the right results - a moist springy loaf of bread with traditional yeasty flavor.

Out of frustration, others throw in the towel and head to the grocery for a loaf of Udi's. Understandable for sure.

In my research and tweaking of gluten-free bread recipes, I find that a combination of both xanthan gum and guar gum creates a synergistic effect resulting in a superior loaf of gluten-free bread.

Learn more about the synergistic effects of using xanthan gum and guar gum in gluten-free bread recipes and how you can use them in your gluten-free bread recipes.

Synergistic Effects of Using Xanthan Gum and Guar Gum in Gluten-Free Bread Recipes

More About Gluten-Free Ingredients:

Photo 2013 Teri Gruss

Comments

December 28, 2011 at 7:02 am
(1) imaftasley says:

buy online online shopping

July 5, 2013 at 5:42 pm
(2) Samantha Matete says:

I prefer the amazing effects of psyllium husk than using gums in my gluten free bread baking! These gums are commonly used in gluten free baking, infact its added without even thinking about it. So it does not surprise me to hear people with celiac and gluten intolerance are starting to suffer the same symptoms to eating gluten free goods with gums! When I googled what these gums are, I was horrified! I have found also that psyllium does a far better job that gums in my gluten free bread baking!!

July 5, 2013 at 6:36 pm
(3) glutenfreecooking says:

Thanks for the great comment and your take on pysllium as a replacement for gums!

July 8, 2013 at 5:13 pm
(4) MJM58 says:

my question is can the gums be substituted with flax or chia flurried in water. If so how much should be used. I usually use 1 tablespoon flax to 3 tablespoons water, stir and let sit till jelled.
But this recipe has both. Would I use more?

July 10, 2013 at 1:51 pm
(5) Teri says:

Did you use the flax and water mixture as an egg replacement or are you using eggs in your GF baking plus adding flax and water?

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