Xanthan Gum

July 9, 2011 at 6:44 pm 1 comment

One of the biggest problem in gluten free cooking is finding something to do Mr. Gluten’s job for him. Gluten is a protein in wheat, barley, and rye products that makes the dough stick together in that fluffy way bread does.

Oftentimes, gluten free baked goods are flat, moist, and fall apart.

Make sure you add xanthan gum (our favorite) or some other kind of binding agent to get your dough to stick together, thicken, and emulsify (get liquids that don’t normally combine to mix).

Xanthan Gum is made from fermented corn sugar, while Guar Gum (another option) comes from the legume plant. (Guar Gum is high in fiber, but is also said to lead to gastrointestinal problems in some people). Be careful when using both because while too little makes your bread crumbly, too much will get you a gummy, stringy, and slimy texture.

Usually, we find that 1/2 to 1 teaspoon of xanthan gum for every one cup of flour does the trick.


Entry filed under: Gluten Free Cooking. Tags: , , , , , , , .

Gluten Free….Now What? Gluten Free Pizza Party!

1 Comment Add your own

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

Recent Posts

Follow us on Twitter!

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

%d bloggers like this: