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    Xanthan Gum

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    Mia in Germany
    Fri Feb 19, 2010 1:39 am
    Forum Host
    [quote="Chef #1556440"]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

    Hi jen,

    this really is a challange you have!
    For replacing gums with agar, I found that 1 teaspoon xanthan would be 1 1/2 teaspoons guar or 1 1/2 teaspoons agar or 1 1/2 teaspoons gelatine. Another option maybe would be kudzu or kuzu powder, which is a starch from the root of the kudzu plant. 3/4 teaspoon kudzu powder would replace 1 teaspoon xanthan, also 1 1/2 teaspoons arrowroot would work.
    Hope that helps!
    Sat Feb 20, 2010 4:28 pm
    Forum Host
    Mia---that's great info icon_smile.gif
    Fri Jan 11, 2013 9:23 am
    Newbie "Fry Cook" Poster
    I realize this is an old post but I came across it trying to find out how much gelatin to use instead of xanthan gum in cakes.

    I just wanted to add I have made gluten free bread without gums but I get the best texture when I add 2tsp baking powder, use active dry yeast, add 2tbsp flax seed soaked in water and added gelatin. That combination has been my best bet for replacing gums. I also try to beat the egg whites alone to add volume. Then fold them into the batter.

    I have not tried it with cakes as I don't bake cakes that often so this is my first attempt at that and will be using 1 1/2 tsp of gelatin intead of 1tsp of xanthan gum.
    Fri Jan 11, 2013 2:02 pm
    Forum Host
    wave.gif Hi 3RiversCook

    Thanks for sharing your experience with baking breads without xanthan gum - that's great info that may help others.

    I haven't used gelatine/gelatin to bake with in would love to hear how that turns out for you.

    - Julie
    Sun Jan 13, 2013 5:54 pm
    Newbie "Fry Cook" Poster
    My attempt at Yellow Cake by Elizabeth Barbone was not very good. The cake turned out dry. I don't think it has anything to do with the gelatin I think the recipe is not very good. I have since been searching the web and I think her recipe called for too little milk that resulted in the dry cake.
    I have made and posted a steamed carrot cake here that comes out moist and delicious without any xanthan gum but it has lots of moisture from the carrots, pineapple and steam. I only have BRM rice flour and she does state to use thia brand rice flour so maybe that makes a difference but I have made chocolate cake without xanthan or gelatin and it also comes out great but it take boiling water and quite a bit which may make a difference. I will have to keep looking for a Yellow Vanilla cake that comes out great even without gums or rice flour. I may half the recipe and try it steamed to see how it works.
    Mon Jan 14, 2013 3:04 pm
    Forum Host
    Sorry that your cake didn't work out.................but dont give up!

    Your carrot cake sounds great icon_biggrin.gif

    You might try making cupcakes or mini loaf sized cakes- they may cook quicker and hold together much better I would suggest cooling in the tins for 5 minutes before turning out though
    Tue Jan 15, 2013 7:51 pm Groupie
    If you do not want to use gums or gelatine, try
    1. 2 tablespoons psyllium husks [ground], ground chia seed, ground flax seed [produces a mucilage] to 2 cups GF flour
    2. substitute a sticky starch for part of the flour eg glutinous rice flour, mung bean starch, or arrowroot ... tapioca starch is reasonably sticky also ..
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