Xanthan gum and guar gum are used in gluten-free cooking to bind, thicken and emulsify gluten-free ingredients. Is one better than the other? What's your favorite gluten-free cooking gum?
- If you are sensitive to corn don't use zanthan gum.
- —Guest Angela
- I perfer guar gum, we all know xanthan gum have some side effects
- —Guest clare
Xanthan gum - use less
- I have baked quite a bit with xanthan gum & have found that 1. it affects taste in uncooked items (tastes a little like ear wax. . . ) 2. I use 1/4-1/2 of what any recipe or GF flour calls for and it works great.
- —Guest Kim
What about thickening soups?
- I am on a low-carb plan, so high fibre/low carb woudl be great. Which is better for thickening up soups?
- —Guest YamaBlonde
Gluten Free Noodles
- I made GF noodles for the first time and used Xanthan Gum. The noodles tasted good when first cooked, but after a few hours they tasted horrible. Does anybody know why? The recipie called for 2 cups of the GF flour and 1 tsp. of the Gum. I'm leaning towards their is too much gum and maybe it fermented on me after the noodles were cooked?
So thats why its slimey!
- Just made swedish pancakes with xantham gum and unlike the first time, the batter became very slimey... I used too much this time based on info from this article. thanks for the info!
- —Guest Annie
Gums are unnecessary
- Gums are not necessary in gluten free baking. I never use them. I use sorghum flour and I get a great texture and binding from it. A combo of brown rice flour and garfava flour also works well. I also find that sprinkling in some ground flax seed helps with binding or a little chia seed. This is a much healthier route than gums.
As an aside, I also don't use starches. They're empty calories, no nutritional value whatsoever.
- industrial sponge cake we use both of them . and i need information about effect and measure in the dough with detail. tanks
- —Guest ghazal
Careful how you mix it
- Whether you use Xanthan Gum or Guar Gum, always be sure to mix the dry gum powder very thoroughly with the dry GF flour or other dry ingredients before you add any liquid. If the gum gets in contact with liquid before it is fully dispersed in the flour, it instantly turns into a gooey chewing-gum like mess, and it will never mix in properly.
- —Guest Geoff
no xanthan gum!
- Many people seem to be sensitive to xanthan gum, myself included. Watch how you feel after eating a product with xanthan gum, particularly later that day or the next day. I feel sick to my stomach afterward and will avoid it from now on.
- —Guest Emily
- In gluten free all purpose flour mix,commercial, do I need baking powder when making biscuits,Thanks
- —Guest Mae P.
What about in fruit pies?
- I noticed you didn't inform us about using Xanathan or Guar Gums as a thickener for fruit pies. Can you? How much of the gum per 1 cup liquid? Does it freeze well if you want to cook the pie after freezing?
Comment from Teri:
Jen I have not used gums to thicken fruit pies. I normally use sweet rice flour, cornstarch or light buckwheat flour to thicken pie fillings. These gluten-free flours / starches work great to thicken fruit pie fillings. Most traditional fruit pie filling recipes call for a flour or a starch as a thickening ingredient. If anyone has used xanthan or guar gum to thicken fruit pie fillings please let us know how it worked.
- —Guest jen_nine46
- I use OrgraN Gluten Substitute. I prefer this to xanthan gum. I feel I get a better texture than with just plain guar or xanthan gum. It does have guar gum in it. For those with corn allergies it does have corn starch.
- —Guest ladyhenry
Chia Seed Flour
- I want to share this Chia seed Flour recipe
CHOCOLATE OOEY GOOIE
4 sq, unsweetened chocolate
¾ Cup butter
2 cups sugar
1 cup Chia Flour
¼ cup walnuts marinated in brandy (or go alcohol free)
1 tbsp butter
Additional butter for greasing pan
Powdered sugar or chocolate bits
Directions - Melt unsweetened chocolate and butter in bowl in microwave on medium for two minutes. Stir until chocolate completely melts. Then add eggs and beat well. Stir in sugar and flour until well blended. Gently blend in walnuts.
Spread in greased pan. Bake at 350 degrees F for 20 minutes. A toothpick inserted in the center will come out a little wet – that’s perfect. Let cool, then cut into squares and sprinkle on powdered sugar or chocolate bits of you wish. See it at www.nuchiafoods.com/recipes
- —Guest Homer Hartage
Chia Seed Flour
- You can avoid using Xanthan gum in most recipes it you switch to Chia Seed Flour. It will bake and cook like wheat. It taste great as well. You can find it at www.nuchiafoods.com
- —Guest Homer L. Hartage