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Tuesday, March 19, 2013

Xanthan Gum & Guar Gum measurements..

Both Xanthan gum and guar gum are used in gluten-free cooking to bind, thicken and emulsify gluten free ingredients. If you don't add one of these gums to most of your gluten-free baked goods, they will likely end up very crumbly. Believe me when I say I have learnt from personal experience that this is all so true!

 One gum works about the same as the other, it basically comes down to any food allergies you may have.

Xanthan gum is a corn-based, fermented product. It's made by fermenting corn sugar with a microbial called "Xanthomonas campestris." It's used extensively in the food industry to make products thicker and is a common ingredient in gluten-free recipes for baked goods.

If you use too much xanthan gum in a recipe you may notice a heavy, gummy or even a slightly slimy texture in your baked goods. Be sure to measure carefully when using xanthan gum.
If you have a allergy or sensitivity to corn you may be advised by your physician to avoid xanthan gum. 

Guar gum comes from the seed a of bean-like  plant, sometimes referred to as the Indian tree. It is high in soluble fiber. Guar Gum is often said to have as much as eight times the thickening power of cornstarch. You must be careful when measuring guar gum in gluten-free recipes, or you may end up with heavy, stringy baked goods.

Guar gum is a high fiber product from the legume family and has been associated with gastrointestinal upset in some people. If you don't tolerate beans well in the digestive system you might want to stick to using Xanthan Gum in your baked goods.

Each type of baked good react differently if  Xanthum Gum or Guar Gum if measured improperly, so use the proper measurements for each in your recipes.

The basic measurements for each are as follows:

Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of gluten-free flour used in bread and pizza dough recipes.

Cakes, muffins, and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per one cup of gluten-free flour used.

Cookies and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per each cup of gluten-free flour used.

* If using a pre mixed flour be sure that either Xanthan Gum or Guar Gum hasn't already been added to the mix before adding more.

I hope this information helps in your future baking attempts. As always have a great wheat free day!
Sharon

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