Xanthan Gum Recipes

Ramon Said:

can you replace potato starch with xanthan gum?

We Answered:

Xanthum gum would be an expensive replacement for potato starch. Xanthum gum is used in small amounts like a teaspoon or a tablespoon to add structure and stability to foods especially when wheat gluten isn't present to fullfill this role. Corn starch or white rice flour would probably be better replacements. Here is an article that has many of the different starches and flours and their properties.

http://www.livingwithout.com/issues/4_1/…

Anna Said:

can xanthan gum be used in making cosmetics if it is past the expiration date?

We Answered:

no it would be too expired

Eugene Said:

Does anyone know of a wheat free bread recipe without xanthan gum?

We Answered:

Use Coconut flour instead of your regular flour. I haven't tried it with a yeast bread recipe yet but it makes wonderful cakes with just a hint of the coconut. I know sugar feeds the yeast but there's no gluten in the coconut flour so it probably wouldn't rise. If you make a quick bread instead of a yeast bread, it would work. Coconut flour makes a nice raised cake.

Judy Said:

What does xanthan gum do in recipes, and what if I don't have it?

We Answered:

It improves the texture of baked goods. Without it, the product will be more crumbly.

Sorry, I don't know of any substitutions. If you're not going to use it, your best bet would be to use a good gf flour mix. The mix that works best for me is 6 parts rice flour to 2 parts potato starch, to 1 part tapioca starch. Using just all rice or corn flour will make something more crumbly and gritty.

Wanda Said:

Is Xanthan Gum bad for health? What is a natural whole food alternative in a bread recipe?

We Answered:

Xanthan gum is natural, it's made by fermentation of various vegetable products, cabbage, chick peas and even cassava. Many things we eat are fermented, cheese, wine, beer, bread to name but a few.

The gum is used to replace gluten in your rice bread and will allow it to rise.

Good Luck.

Ella Said:

Does xanthan gum simulate yeast?

We Answered:

I don't blame you for being confused. I used to do dietetic cooking and baking, including GF baking. Allow me to explain:

Xanthan gum doesn't function as yeast/leavener; it mimics the function of gluten in flour. XG turns the dough gummy and sticky, which permits the dough to trap gas bubbles from the yeast(or other leavener), which in turn allows the dough to rise. Imagine if you will a large piece of bubble gum. That's the texture of wheat flour dough, and with xg, that will also be the approximate texture of your GF dough.

Now onto the matter of xg and fermentation. XG is made by fermentation, it does not itself ferment. Many things are made by fermentation. In the case of XG, sugars are digested by bacteria, and they excrete xanthan gum. Yummy, huh? Another example is vanilla. Vanilla flavor is created by the fermentation of vanilla bean pods. But it doesn't itself ferment or create fermentation in cookery. Many other things are created by fermentation.

Rheology. There's a word for the game shows. Basically it means "the study of viscosity properties of substances." The next time you see a toddler playing with his booger, you can say he's conducting a rheology study.

Ivan Said:

Where can I buy Xanthan Gum in Singapore?

We Answered:

You can try Phoon Huat which is a wholesaler for baking needs. Alternatively you can try Mustafa at Farrer Park MRT Station

http://www.phoonhuat.com/sto_loc.htm

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