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    Xanthan Gum

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    UmmBinat
    Sun May 03, 2009 8:35 pm
    Food.com Groupie
    is it a powder?
    Mia in Germany
    Mon May 04, 2009 1:12 am
    Forum Host
    Yes, here you can get it as a powder. I wouldn't recommend the whole psyllium seeds because I find them hard to grind. Fibre Husk is the brand name which you can get in the Netherlands, maybe you'll find them as psyllium seed husks. Sorry, I wrote it wrong in the last post - it's psyllium not psyllum!
    UmmBinat
    Mon May 04, 2009 11:20 am
    Food.com Groupie
    Thanks Mia
    UmmBinat
    Mon May 04, 2009 12:25 pm
    Food.com Groupie
    from what I've read I think I'm going to go with chia seeds. I wonder how much I sub for xanthan gum in recipes and how I do it. Like crush? add water?
    Chef# 616082
    Mon May 04, 2009 12:35 pm
    Food.com Groupie
    I've never baked without gum so I can't help with that but I grind 2 tablespoons of chia in my coffee grinder and mix with 1/2 cup of water then add that to the wet ingredients. If my batter is a little wet I'll add another tablespoon of ground chia to firm it up.
    UmmBinat
    Mon May 04, 2009 12:49 pm
    Food.com Groupie
    oh maybe it's not a replacement then icon_sad.gif
    Chef# 616082
    Mon May 04, 2009 12:51 pm
    Food.com Groupie
    I think chia is the closest you're going to get to a replacement but I don't know that you're going to get exactly the same amount of elasticity that you get from the gums.
    Mia in Germany
    Mon May 04, 2009 12:56 pm
    Forum Host
    Maybe if you don't find psyllium husk, you could use chia and some flax seed the way it is used as egg replacer #19402. That's what I do sometimes, and it gives the dough quite some nice elasticity.
    UmmBinat
    Mon May 04, 2009 12:59 pm
    Food.com Groupie
    then I'm probably going to try guar gum and chia
    UmmBinat
    Wed May 06, 2009 2:41 pm
    Food.com Groupie
    when replacing xanthan gum with guar gum is it the same quantity you use?
    Chef# 616082
    Wed May 06, 2009 3:46 pm
    Food.com Groupie
    They say to use half the amount of guar. I generally use 3/4 of the called for xanthan gum because it's adding fiber.
    UmmBinat
    Sun May 10, 2009 12:01 pm
    Food.com Groupie
    So I got some guar gum. The lady in the HF store I went to said people use the same quantity to replace. But maybe she wasn't informed.. So I can make anything that calls for xanthan gum with this right?
    Chef# 616082
    Sun May 10, 2009 12:10 pm
    Food.com Groupie
    Yes
    UmmBinat
    Sun May 10, 2009 2:43 pm
    Food.com Groupie
    what is yes?
    Chef #1556440
    Thu Feb 18, 2010 6:19 pm
    Newbie "Fry Cook" Poster
    I know its been awhile since this has been discussed... but can anyone tell me what the substitution amount would be using agar agar (flakes or otherwise) to replace guar gum & xanthum gum.....

    My son is allergic to both.... actually a reaction to Xanthum gum could very well be a allergy/intolerance to corn since xanthum gum is the bacteria fermentation from corn sugar. You can react to the corn protein, corn carbohydrate or both.

    Guar gum reaction could be an underline allergy to the Legume family-- beans.
    He is allergic to beans (avoiding all beans/foods in the legume family) & corn.
    He's also allergic to almost all seeds so flax seeds is out. (And allergic to egg & wheat/gluten)
    Baking/cooking at our house is very challenging.... especially for someone who has no idea what ingredient binds/rises, etc. icon_biggrin.gif

    thanks for any help
    jen
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