From the article: How to Use Xanthan Gum and Guar Gum in Gluten-Free Cooking
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? Share Your Opinion
other application of Xanthum Gum
- http://www.orencn.com/Xanthan-gum_770.html Xanthan gum could be widely used in PETROLEUM, MINING, FOOD, PHARMACEUTICALS AND TEXTILE.
- —Guest Kerry
- Very descriptive blog Xanthan Gum or Guar Gum - Which Do You Use? , I enjoyed that a lot. Will there be a part 2? moncler.it http://www.moncler.arkis.it/ Thanks! No part deux planned! I use both. I do think using both - and less of each works better in GF baking recipes, especially in bread recipes. Does that make sense to you?
- —Guest moncler.it
- There are some attention-grabbing points in time in this article however I don? know if I see all of them heart to heart. There's some validity however I will take hold opinion until I look into it further. Good article , thanks and we would like more! Added to FeedBurner as nicely
- —Guest ?????????????
Does Xanthum Gum cause a bitter taste?
- Having just recently had a family member diagnosed as having a gluten intolerence,I have been trying G F recipes with mixed sucess ie in a batch of chocolate cup cakes some have a really putrid bitter taste while others are fine, they look great in appearance but I can't risk giving them as I have no way of telling which are affected. Could this be down to the uneven mixing of the xanthum gum. I do as the recipe indicates and sieve the dry ingredients twice before adding to Liquid ingredients. has anyone else experienced this problem. I have been baking for over 40 years and consider myself an experienced baker for non gluten free recipes.
- —Guest Mumsy
- I am someone who tends to play around with food until I figure it out and GF is not something with only one answer. I am not GF but have several friends who have problems and if I bake them something I want it as good as regular. What I am finding, and am still perfecting, is that one option does not work for everything. For a highly flavored dish, xanthan is ok if you are not sensitive. But the list of good alternatives is growing. Another very good one, especially for noodles, is psyllium husk powder. It doesn't leave that taste. Measure carefully about like xanthan. Chia seed flour, as mentioned above, works well but does have a flavor that I personally have no problem with. You don't have to use all chia, just some. Coconut flour is a miracle when making a wet batter but you need a recipe-it does not work like regular flour. but it needs no gums when used that way. You cannot use it to thicken sauce. It goes on and on. Find good recipe sources and don't stop trying!
- —Guest Cheryl
Getting Gums in Australia
- Terry, I've found both Xanthan and Guar Gums at Woolworths and Coles in their health isle [it's been isle 2 in both stores where I live] and also my local Organic shop, Organic Feast in East Maitland NSW. This is written in July 2013.
- —Guest Lynette
Thanks for the education!
- Yes, I just confirmed that xanthan gum is a man-made creation... Yet another reason to research what we are putting into our mouths and find ingredients we can actually trust! My daughter and I both have gluten sensitivities, but don't care for the expensive(!) gluten-free frozen goods we can find at local stores. I committed to finding good G-F bread recipes and making them at home. Recently, I bought guar gum out of curiosity, since I had heard it works the same way as xanthan gum for gluten-free baking (but is cheaper!) and I am so glad I looked up its origins, because it led me to this site which contrasts it with the xanthan gum I've been putting into our baking. I am definitely switching to the more natural alternatives since some of my health problems may well have stemmed from "frankenfoods" in the first place! Thank you Anastazia and others for sharing your knowledge with us!
- For the sheer fact that its the only one I can find locally.
- —Guest Katie
GUAR GUM HAS STOOD THE TEST OF TIME
- Guar gum is extracted from the seeds of the Guar Plant and has been safely used without incident for centuries. Xanthan, on the other hand, was created in the 1960's in a GOVERNMENT LABORATORY (USDA) and is made from the slimy bacteria that is harvested from fermented corn sugar. Corn is one of the most genetically artificially altered engineered foods on the market today, unless it is certified Organic, and the Organic variety is NOT the type used in the creation of Xanthan gum, which no doubt is a contributory factor as to why many experience gastric distress after consuming it. Also Xanthan also costs about 3 x as much as Guar. and Guar, unlike Xanthan, can be easily produced through home recipes and never required a laboratory for it's manufacture. Putting all these factors together, I use guar gum and feel it is clearly the wiser choice between the two. Thank you, and Bon Apetit !
- what can i replace the gum with as my daughter does not have a corn allergie
- —Guest marie
- Several yrs ago I read to add 1 tsp of either xanthum gum or guar gum for each 1 cup of gf flour mix. Now I'm reading it depends on what you're making not amount of gf four blend using, example for breads to add 1 tsp gum to 1cup gf flour blend but cakes it's 1/2 tsp to each cup gf flour blend. What I was informed yrs ago worked pretty well for me but would this new information work even better? Really don't want to waist time and money trying recipes. I want to work the first time. Thank you for your time.
- —Guest joan s
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? Thanks!
- —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
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