Xanthan Gum

[LARavenscroft]

Just found out that I'm allergic to vegetable gums. Since xanthan gum is widely used in GF baking, I was wondering if anyone has had to substitute for xanthan gum and if so, what do you use?

TIA

Lori

[Karyl Lee]

Oh that's a stumper! I did a quick google search for vegetable gums and the alternatives listed as being similar included algin and agar agar. I think it's really going to depend on what you need to make what's going to work. How was the diagnosis made?

[**Jubes**]

Hi Lori
Another food intolerance to add to the list! Taking out xanthan gum will rule out a lot of ready made gluten-free food products for you.

What about guar gum? Not sure what it's made from though.

You can also use some psyliium husks- use equal proportion to the xanthan gum. May need to experiment with quantitites though....just depending what you are cooking.

I also have a cookbook where the author hates gums and she uses gelatin instead. I guess this would be similar to using the agar-agar powder too


Julie

[LARavenscroft]

Karyl Lee wrote:
Oh that's a stumper! I did a quick google search for vegetable gums and the alternatives listed as being similar included algin and agar agar. I think it's really going to depend on what you need to make what's going to work. How was the diagnosis made?

Thanks, Karyl. I did that too, but just really wanted to know what some other GF bakers might be doing. I think I might try subbing ground flax seed as that was one of the suggestions. The diagnosis was made with an intradermal skin test. The doc doesn't believe that I have allergies to milk and wheat because it didn't show up on the intradermals, but I feel so much better not eating them, so I'm going to continue as I have.

[LARavenscroft]

**Jubes** wrote:
Hi Lori
Another food intolerance to add to the list! Taking out xanthan gum will rule out a lot of ready made gluten-free food products for you.

What about guar gum? Not sure what it's made from though.

You can also use some psyliium husks- use equal proportion to the xanthan gum. May need to experiment with quantitites though....just depending what you are cooking.

I also have a cookbook where the author hates gums and she uses gelatin instead. I guess this would be similar to using the agar-agar powder too


Julie

Julie,

Yeah another added to the list, but this one is actually worse than wheat (IMHO). The gums are in everything. I'm not supposed to have any of the vegetable gums, guar included. The one thing that I could buy ready-made was salad dressing and now that is out ~ they all have xanthan gum in them. It's really no big deal as far as ready-made gluten free products because I don't generally buy them ~ they're just too expensive. I'm going to try ground flax seed as it was one of the suggestions when I did a google search. Really just wanted to ask the questions to see if anyone else might be subbing for the gums.

Hope you're doing well. Take care of yourself and get well soon.

Lori

[Chef# 616082]

I think you'd like chia.

I grind it and use it and flax in all of my baking. It does wonderful things for the texture and moisture and it's extremely nutrient dense as well.

I add baking soda and powder to everything for the structure. I've noticed alot of the mixes you can buy add pectin and/or gelatin instead of the gums.

[**Jubes**]

Thanks Lori
Feeling better with each day that passes....and counting down now. Just 5 more weeks to my 2nd op!

I know you are doing the right thing with your diet. The allergy tests do not show food intolerances. The specialist I see says that you should listen to your body.

You are right about the gums being in all purchased products. You'll likely find them in all the ready blended flours too.

I have a friend who takes 1/4 of the flour out of recipes and then subs in that 1/4 with dry Baby RIce Cereal. We also call it Farex here. SHe doesn't add any gums. SHe does add in gf baking powder if rise is needed

I think some recipes...should be OK if you leave the gum out. Especially where it might be like 1/4 teaspoon used


Julie

[LARavenscroft]

Thanks, everyone!

I've got lots of flax seed and I do have some chia seed that I've not yet used. The one flour mix that I really like (Pamela's Baking & Pancake Mix) has xanthan gum in it. It makes the best pancakes, waffles, brownies and corn bread. I have, however, found another flour mix that's pretty good ~ Gluten Free Mama's Almond flour blend ~ it does not have xanthan gum in it. I've used it for lots of things, but not pancakes, waffles, brownies or corn bread. The things I have used it in are good, so now I will be using that instead.

Happy Easter!

Lori

[**Jubes**]

Happy Easter Lori

[auzzi]

Incorporate natural thickeners with the non-gluten flours

+ arrowroot starch/powder
+ tapioca starch[flour]
+ modified cornstarch, modified tapioca starch
+ potato starch flour
+ sago starch
+ sweet potato starch
+ sweet rice flour glutinous rice flour/powder]

Or try using gelatine, agar agar, or pectin

[UmmBinat]

I want to cut xanthan gum out too as of a few days ago I figured out that is probably what I am reacting to. Iis agar agar vegetable or fruit based? It's like gelatin right?

Swalker you don't use any xanthan gum in your baking and it comes out well?

[auzzi]

Agar agar comes from seaweed ..

[Chef# 616082]

I use guar gum

[UmmBinat]

Can agar agar be used in replacement of guar gum and vice versa?

[Mia in Germany]

Fibre Husk from psyllum seeds is very good. I'm okay with xanthan and guar gum but have problems with locust bean gum which is used quite often in Germany. Fibre husk is better than any gum I ever used, plus it adds dietary fibre to baked goods.