xanthan gum and others on GF diets

birdlover3 · Post by **birdlover3** » Sun Mar 10, 2013 2:13 pm

A friend of mine told me that she cannot use some of the other 'gums' such as xanthan gum that are commonly used in GF recipes.

Do others of you find the same thing? If so, what do you find that you can use in your cooking or when you purchase food?

Is it a trial and error thing to find that out? Barb

Deb · Post by **Deb** » Sun Mar 10, 2013 3:49 pm

Barb, I've found that some recipes are okay without the gums and some aren't. It's really trial and error. Another option some are using (and that I've only minimally tested) is chia seed, which is gelled. I made an angel food cake without the gum this week and I think the texture may have been better with the xanthan. I think bread seems to need it the most. I don't seem to have an issue with the gums but would prefer not to add them if I don't need them. Deb

birdlover3 · Post by **birdlover3** » Sun Mar 10, 2013 6:46 pm

Deb wrote:Barb, I've found that some recipes are okay without the gums and some aren't. It's really trial and error. Another option some are using (and that I've only minimally tested) is chia seed, which is gelled. I made an angel food cake without the gum this week and I think the texture may have been better with the xanthan. I think bread seems to need it the most. I don't seem to have an issue with the gums but would prefer not to add them if I don't need them. Deb

Thanks Deb.
I guess this is another individualized thing. My friend says she has found some issues with the gums. I don't know for sure what she uses or can have.

I would really like to have a really good GF bread recipe. Right now I don't have a bread machine or anything, but if I needed one, I'd find it ;). If you or anyone happens to know of one, please pass it along. Thanks, Barb

Sheila · Post by **Sheila** » Sun Mar 10, 2013 6:56 pm

I don't tolerate guar gum but have no problem with xanthan gum. It is a process trying to figure out what is tolerable and what is not.

My late DH bought me a Zojirishi bread machine that has a program for gluten free bread dough. It works beautifully!!! I got the bread recipes that I use from "125 Best Gluten-Free Bread Machine Recipes" by Washburn and Butt. When my MRT test eliminated some of the grains in my favorite recipe, I contacted the authors and they helped me find good substitutes. If you LOVE a sandwich, which I do, you need good, reasonably priced bread. I think the bread machine has just about paid for itself by now.

Good luck.

Sheila W

birdlover3 · Post by **birdlover3** » Sun Mar 10, 2013 7:43 pm

Sheila wrote:I don't tolerate guar gum but have no problem with xanthan gum. It is a process trying to figure out what is tolerable and what is not.

My late DH bought me a Zojirishi bread machine that has a program for gluten free bread dough. It works beautifully!!! I got the bread recipes that I use from "125 Best Gluten-Free Bread Machine Recipes" by Washburn and Butt. When my MRT test eliminated some of the grains in my favorite recipe, I contacted the authors and they helped me find good substitutes. If you LOVE a sandwich, which I do, you need good, reasonably priced bread. I think the bread machine has just about paid for itself by now.

Good luck.

Sheila W

Hi Sheila, Would you mind sharing with me your recipe? I don't know anything about bread machines, but can learn ;)

Deb · Post by **Deb** » Mon Mar 11, 2013 9:35 am

I'm still working on a sour dough recipe but am not there yet. You make the starter with higher protein gluten free flour (I used sorghum) and organic red cabbage leaves and let it sour for a few days while continuing to "feed" it. I may never succeed with a great bread but I have fun growing stuff. :) Kombucha tea is continuously growing and yogurt and kefir were former favorites. I do plan to try some coconut versions of those though. Deb

JeanIrene · Post by **JeanIrene** » Mon Mar 11, 2013 11:54 am

Deb, I'm very impressed with your creativity! Let me know how your experiment works out. I loved making starters for sourdoughs, and it broke my heart to have to throw them out when I became gluten free.

Jean

Deb · Post by **Deb** » Mon Mar 11, 2013 4:06 pm

I certainly will, Jean. Deb

Sheila · Post by **Sheila** » Mon Mar 11, 2013 5:07 pm

This recipe is specifically for a bread machine but I'm sure you can also use the hand made method. The recipe is from "125 Best Gluten-Free Bread Machine Recipes".
1 1/4 C brown rice flour
1/2 C almond flour or meal
1/2 C amaranth flour or sorghum
1/2 C quinoa fl or millet
1/3 C potato starch
1/4 C tapioca starch
1 Tbsp xanthan gum
1 1/4 tsp bread machine or instant yeast
1 1/4 tsp salt

Combine the dry ingredients.

1 1/4 C room temp water or any milk

2 Tbsp vegetable oil
2 Tbsp honey
1 tsp apple cider vinegar
2 eggs
2 egg whites

Lightly beat the eggs and whisk wet ingredients.

Pour liquids into the bread machine pan. Spread the dry ingredients over wet ingredients. Add yeast on top and start machine

I add 1/4C flax seed into the dry ingredients and top with sesame or poppy seeds.

The book also has a recipe for sourdough starter for GF bread.

Good luck!

Sheila W

:ChefStirringPot:

Sheila · Post by **Sheila** » Mon Mar 11, 2013 6:44 pm

By the way, this bread is best when toasted and eaten immediately. I slice the fresh bread and then freeze the slices. Defrost in the toaster and then toast.

Most GF bread is better toasted.

Sheila W

Martha · Post by **Martha** » Mon Mar 11, 2013 8:11 pm

Neither xanthan gum nor guar gum bother me. I use xanthan gum for baking, although I don't do a lot of baking.

Martha

Leah · Post by **Leah** » Tue Mar 12, 2013 1:58 pm

I have to say that I didn't eat ANY breads or baked items until I was significantly healed ( 6 months) because it was heard to know what I would react to with all of those ingredients. Now, I can eat the GF breads, but only like them toasted.

Leah

birdlover3 · Post by **birdlover3** » Tue Mar 12, 2013 2:26 pm

Sheila wrote:This recipe is specifically for a bread machine but I'm sure you can also use the hand made method. The recipe is from "125 Best Gluten-Free Bread Machine Recipes".
1 1/4 C brown rice flour
1/2 C almond flour or meal
1/2 C amaranth flour or sorghum
1/2 C quinoa fl or millet
1/3 C potato starch
1/4 C tapioca starch
1 Tbsp xanthan gum
1 1/4 tsp bread machine or instant yeast
1 1/4 tsp salt

Combine the dry ingredients.

1 1/4 C room temp water or any milk

2 Tbsp vegetable oil
2 Tbsp honey
1 tsp apple cider vinegar
2 eggs
2 egg whites

Lightly beat the eggs and whisk wet ingredients.

Pour liquids into the bread machine pan. Spread the dry ingredients over wet ingredients. Add yeast on top and start machine

I add 1/4C flax seed into the dry ingredients and top with sesame or poppy seeds.

The book also has a recipe for sourdough starter for GF bread.

Good luck!

Sheila W

Thanks Sheila, So you do all the ingredients and it actually bakes in your bread machine? (sorry, I have seen these but never used them or anything)

Sheila · Post by **Sheila** » Tue Mar 12, 2013 3:22 pm

Yes, all the ingredients are placed in the pan, wet ingredients first and then dry are spread on top. My machine was programmed (by my DH) for the gluten free cycle. The bread pan is snapped into the machine and you set it for the program you want. The ingredients are mixed, allowed to rise and then baked. I love it!!! I make bread about every 10 days, sometimes more often if I'm making some for someone else. A neighbor with celiac enjoys teff bread with dried blueberries. It is a darker bread and also contains oatmeal flour which I grind myself.

You can also use the machine just for mixing if you want to make a round loaf or baguette.

Sheila W

birdlover3 · Post by **birdlover3** » Tue Mar 12, 2013 8:26 pm

Sheila wrote:Yes, all the ingredients are placed in the pan, wet ingredients first and then dry are spread on top. My machine was programmed (by my DH) for the gluten free cycle. The bread pan is snapped into the machine and you set it for the program you want. The ingredients are mixed, allowed to rise and then baked. I love it!!! I make bread about every 10 days, sometimes more often if I'm making some for someone else. A neighbor with celiac enjoys teff bread with dried blueberries. It is a darker bread and also contains oatmeal flour which I grind myself.

You can also use the machine just for mixing if you want to make a round loaf or baguette.

Sheila W

Thanks Sheila, This is helpful!