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.
Gluten Free Banana Bread Recipe
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.
Baking With Almond Flour
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.
Best Keto Bread Recipe
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 ThriveFinding it hard to give up bread? This keto bread will make your lifemuch easier, the best low carb bread on the internet made with almond flour.
Most keto bread recipes can taste very eggyor crumble easily. Amazingly, this breadhas little to no eggy taste.Best of all, it actually holds together and works for sandwiches and toasties just likewheat bread.
If you just want the simple way, jump straight to the recipe.If you have chosen the keto bakers way, let me show you some easy tips that will help you make the perfect breadevery time.
Gluten Free Artisan Bread
Please make sure your eggs are at room temperature before you attempt this recipe. This will reduce the likelihood of the bread tasting eggy. If you keep your eggs in the fridge, no worries.Just pop them into a bowl of hot tap water for 3 minutes.
I like to use a magic whisk(pictured below) because it’s much easier than pulling out the electric mixer.Don’t worry if you don’t have one. I just find it
If your butter is already at room temperature, skip this step. If you keep your butter in the fridge, then this step is for you!
Bake The Best Gluten Free Bread With Your Bread Machine
Cut the butter up and place in a small saucepan over low heat. As soon as you see the butter begin to melt, take it off the heat and just let it sit.You don’t want the butter to be hot, because this might cook theeggswhen you combine them.
Add the coconut oil once the butter has melted. (Use refined coconut oil if you don’t like the taste of coconut). Once thebutter and coconut oilaremelted, slowly streaminto the eggs while mixing on low.
You can use anything, but grass-fed butter is the best. If you want to know more about the different types of butter, you can read my guide on butter for some clarification.
Homemade Gluten Free Bread For Sandwiches
Mix the almond flour with thexanthan gum, baking powder and salt together in a small bowluntil well combined. Little by little, addto the egg mixture until very thick.
Set your fan-forced oven to 180 C (355 F) and wait till it’s fully heated.If you have a convection oven, drop the temperature by 5 C (20 F). If you are using a glass loaf pan, also reduce the temperature. (Glass retains heat longer).
Make sure to line your baking pan with baking paper if you are not using a silicone tray.Smooth out the top surface of the bread with a spatula or bowl scraper. This helps keep the bread together whilst in the oven.
Artisan Gluten Free Bread
I always set my timer for 10 minutes less than the recipe’s time because all ovens are different. Once small cracks appear on the top and the bread turns a golden brown colour, test with a toothpick or bamboo skewer right into the centre of the bread.If it comes out clean, the bread is done. If not, you can bake an extra 10 minutes before checking it again.
Let the bread cool on a cooling rack so that all the sides cool equally.Cooling it on a bread rack will significantly reduce the eggy taste also. Sometimes if you let the bread sit on a normal bench top or chopping board, the bottom section of the bread will turn a different colour.
Keto bread is a mixture of almond flour (or coconut flour), eggs, healthy fats and xanthan gum. It resembles normal wheat bread in texture but has about 20 times fewer carbs than regular bread.
Easy Gluten Free Artisan Bread (no Knead, Dairy Free)
For those who are confused about the serving size, the bread should make 16 slices, and the nutritional information is for 1 slice only. In simple terms, 1 slice = 1 serving. The whole loaf makes 16 servings total.
Xanthan gum is a binding agent thatstops the bread from crumbling so it slices like traditional wheat bread.However, if you don’t have xanthan gum, you have a few options to replace it:
Instead of adding 2 cups of almond flour, add 1/2 cup of coconut flour. Despite the lower amount of coconut flour, the result will be very similar to using almond flour, as it is much more absorbable than almond flour.Alternatively, you can view my coconut bread here:Keto Coconut Flour Bread
Soft Gluten Free Vegan Bread Recipe
I usually slice it up, then place the sliced pieces into 2 plastic containers. Keep 1 container in the fridgeand 1 container in the freezer for next week.
This ketogenic bread recipe only has 1 g of net carbs.Net carbs are total carbs minus fibre.If you want to know more about net carbs, read my full breakdown here.
Each bread slice contains 165 calories.This is higher than regular bread, but only because it contains a large amount of healthy butter and coconut oil.
Not Eggy!) Gluten Free & Keto Bread With Yeast
Low carb bread is very popular in the world of ketogenic bread and most people are happy there is a keto alternative to regular bread. The popular food blog website, The Kitchn, rated it the best keto bread on the Internet.It’s also suitable for diabeticsand the Atkins diet.
If you enjoyed this recipe, you can download my free keto bread book that takes
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