Ever wonder what xanthan gum really does to your bread? If you’ve done much gluten-free shopping or baking, you’re familiar with xanthan gum. It’s an ever present ingredient in packaged gluten-free foods like bread, doughnuts, muffins, and cookies. It’s included in many gluten-free cake mixes, pancake mixes, and measure-for-measure flour blends. Gluten-free recipes often recommend the addition of xanthan gum.
Sometimes described as a thickener, stabilizer, or binder, xanthan gum is a polymer composed of sugar residues secreted by the microorganism Xanthomonas campestris — the same bacteria that creates black spots on broccoli and cauliflower. It was approved for use as a food additive in the US in 1968.
While it’s generally accepted within the scientific community that it is safe to consume up to 15 grams of xanthan gum per day, you may want to think twice before consuming too much due to its laxative effect. Many people with compromised or sensitive digestive systems report experiencing increased discomfort and bloating after consuming even minor amounts.
Xanthan Gum On Keto: The Definitive Guide
Now that you know what it is, let’s look at what it does. I’ve been baking bread — lots of bread. I’m trying to finish up the original recipes that will comprise Volume 1 of ’s Breads and Crackers recipe card set. I begin each new recipe by creating a gluten-free flour blend that will give me the mix of protein, starch, and texture needed to create a pleasing crumb and appropriate rise for the particular muffin, biscuit, cheese cracker or bread I’m baking.
After several tests, I baked a delicious sandwich bread with a good rise. My tasters loved it! My only concern was that the slices tended to crumble a bit on the 2nd day. Without too much thought I decided to try the traditional gluten-free solution to this problem. Don’t ask me why. I haven’t used gum in a recipe in the past four years.
Nonetheless, I went out and bought two small packets of xanthan gum and added 2.25 tsp to the bread recipe — slightly less than was recommended for a recipe containing just over 3 cups of flour. I left everything else the same. The dough immediately seemed drier and more gooey, not really more sticky to the hands, just more glommed together. The amount of rise totally changed. And the bread had a slimy texture I couldn’t stand to eat.
What Is Xanthan Gum?
You may have read that xanthan gum increases the elasticity of gluten-free dough. That is not my experience. What it seems to do is function more like glue that pulls the flour grains closer together. In the case of bread, that means more density, a lower rise, and a slightly slick texture.
Rather than abandon the idea of using xanthan gum, I baked a second variation using .25 tsp xanthan gum. The result was better, but still noticeably different from the original recipe containing no gum. Finally, I baked a loaf that included .125 tsp xanthan gum. As you can see in the illustration below, even that tiny amount changed the texture of the bread, but the result tastes good and holds together better than the original as the days go by.
When the final version of this recipe is published, I may have landed on an even better way to reduce crumbling over time, but you can benefit from my trial and error right away. Now that you can see what xanthan gum is really doing to your bread, you can explore the options of minimizing or eliminating xanthan gum for improved taste and texture.
No Xanthan Gum, No Psyllium Husk Powder, And No Added Binders. This Is The Biggest Difference Between This Gf Loaf And All Other Gf Loaves. It's Soft. I Used Rice Flour, Tapioca
Hello, Cheri Thriver here blogging about cooking, thriving, and the intersection of the two. I’ve been living a gluten-free lifestyle for over 15 years. I understand that it’s rarely a lack of knowledge or the availability of appropriate food that keeps us from making healthy choices. More often than not, it’s an emotional connection, previous trauma, or fear of social reprisal that keeps us stuck. My wish is that you’ll find something here that informs, entertains, or inspires you to change anything that needs to be changed for you to live fully and thrive. View all posts by Cheri ThriveWith more people finding out they have gluten-related food issues like celiac disease and gluten sensitivity, living a gluten free lifestyle has become more common. This being so, many at-home cooks are discovering new ways to recreate their favorite dishes sans gluten, and one of the critical ingredients is xanthan gum.
While gluten free flour often takes the credit for gluten free baked goods, xanthan gum is the real star. So if you've heard about the magic baking powers of xanthan gum and are wondering if you should begin adding it to your gluten free pantry, the answer is yes. But before you go adding it to your recipes just yet, take a moment to review this guide covering the science behind xanthan gum and how it can take your recipes to the next level.
So, what is xanthan gum and how do you use xanthan gum in baking? Though xanthan gum sounds like it was created in a science lab, it's an entirely natural product. Made from fermented corn sugar that has been broken down by a plant bacteria called Xanthomonas campestris, the remaining residue is then dried and turned into a powder known as the food additive xanthan gum.
What Is Xanthan Gum And How Do I Use It In Gluten Free Baking?
Xanthan gum has become a vital ingredient in gluten free baking. It helps goods made from gluten-free flours like almond flour and buckwheat flour bind together and develops elasticity—a job commonly completed by gluten. For individuals with celiac disease or gluten sensitivity, this ingredient plays a vital role in recreating traditionally gluten-full treats sans gluten. These binding properties create goods with similar textures that hold together during the baking process. Many gluten free recipes don't bind well without xanthan gum and result in baked goods that crumble. Xanthan gum recreates gluten's stickiness while ensuring that the recipe remains gluten free.
While xanthan gum powder is the most common gluten free binding agent, ingredients like agar agar, chia seeds and flaxseed meal may also be used in gluten free recipes to recreate the wheat-like texture that many gluten-free goods lack. In addition to gluten free baking, you can also use xanthan gum to thicken sauces, stews, soups, salad dressing and ice cream.
Creating a light and fluffy loaf of gluten free bread can prove to be a challenging task. Because gluten plays such a prominent role in the bread's ability to bind and rise, a recipe without it rarely tastes the same. That is unless you use xanthan gum. Now, we've talked about xanthan gum's ability to mimic the binding qualities of gluten, but how is that possible? When xanthan gum gets wet, its texture becomes sticky and gelatinous. It also acts as an emulsifier, helping the water and oil in the recipe to combine. As a result of these changes, xanthan gum binds, stabilizes and thickens the ingredients in the dough, mimicking what gluten does.
Amazon.com: Just About Foods Xanthan Gum
And it doesn't stop there. As the ingredients in your recipe combine, carbon dioxide is created and released. Then, much like gluten, xanthan gum helps trap that air inside the dough, allowing it to rise. So, instead of making a flat and dense loaf of bread, you get a loaf that's fluffy and full of structure.
When it comes to xanthan gum, a little goes a long day. Similar to how baking powder is used in small amounts, only a small amount of xanthan gum is needed to help your recipes bind. Most recipes require just a tablespoon or less of the powder, which means that a bag of xanthan gum will typically last you a long time. Though xanthan gum may sound like an exotic ingredient, it can often be found in that baking section of your local grocery store and can be purchased online. Additionally, many pre-made gluten free flour blends like our Gluten Free All Purpose Baking Flour contain xanthan gum already, meaning that you won't have to purchase it separately.
We mentioned that xanthan gum helps baked goods rise and though this is true, it should not be used as a leavening agent or in place of one. If a recipe calls for baking powder, you'll want to make sure that you add the correct amount. If you don't have baking powder on hand, then there are some alternatives that you can use alongside xanthan gum powder to ensure that your recipe bakes as intended. Though each ingredient is unique and should be used in different amounts, some of the most popular baking powder substitutes include:
How To Use Xanthan Gum In Baking
Not all gluten free goods will require xanthan gum. For example, batters that are more liquid-like such as pancakes, may not require any xanthan gum. Only use xanthan gum when needed, and be sure to use the correct amount for the best results.
We understand that xanthan gum's unique name might seem a bit scary to some. Even so, we're here to assure you that when eaten in small amounts, xanthan gum is perfectly safe to eat. As with most foods, when consumed in large
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