Most bakers will be interested in knowing, can gluten-free flour be used with xanthan gum?.
Gluten-free flour is becoming more popular by the day. However, these flours are a little more challenging to work with than regular flours.
Several people have asked can xanthan gum solve the problems of baking gluten-free flour?. Yes, that is the answer.
You can use gluten-free flour with xanthan gum, but just a little quantity will do the trick.
See why you should be baking with a gluten-free flour
What Is Xanthan Gum
The fermentation of sucrose, glucose, and lactose yields xanthan gum. Following the fermentation period, the moist residue is dried and ground into a fine powder.
It’s usually used as a thickening agent or a stabilizer to keep ingredients from separating (like yogurt).
When you mix this powder with liquid, it becomes viscous and almost gel-like.
Check out the best gluten-free flours for baking
Xanthan gum is an essential gluten-free baking ingredient because it helps baked goods hold together and develop elasticity (jobs usually performed by gluten).
This stabilizing agent is a critical ingredient in enjoying a wide variety of foods with similar textures to traditional (gluten-filled) ones for gluten-sensitive or suffering from Celiac disease patients.
Find out all about gluten, its advantages, and disadvantages
If you left this additive out of your gluten-free baking experience, many of your final products would crumble in your hands.
A small amount of xanthan gum, like baking powder and baking soda, is usually sufficient. Many recipes will only require a tablespoon of the powder in total.
What Is Xanthan Gum Used For
Xanthan gum has two primary functions:
It’s a thickening agent that keeps toothpaste and other products uniformly thick. It’s also used in industry to thicken drilling oil, for example.
It can also serve as an emulsifier. It can prevent products from separating due to its ability to bind moisture. As a result, it’s present in some salad dressings and cosmetics made with oil.
More Interest: A guide to gluten-free mix
Why Do People Use Xanthan Gum
The health effects of xanthan gum have received little attention. Despite reports of bloating and gas, it’s a common food additive with few adverse effects.
We use Xanthan gum for several things, including treating or managing constipation and diabetes, but we need more research to confirm its efficacy.
Gluten is a protein that people living with celiac disease must avoid. Many grains, including wheat, barley, and rye, contain this protein, a common ingredient in baked goods and pasta.
Gluten makes dough stretchy and aids in the creation of baked goods’ airy texture. Some gluten-free bakers combine xanthan gum with gluten-free flour to achieve the same results.
SimplyThick, which contains xanthan gum, is used by some people who have difficulty swallowing to thicken their foods and drinks.
Number One Reason For Gluten-Free Diets
Those with gluten intolerance, wheat allergy, coeliac disease, or who prefer to avoid gluten are probably aware that making high-quality gluten-free baked goods can be difficult.
Gluten is responsible for the elasticity of bread and the lightness of cakes.
Gluten-free flour is now available in the majority of major supermarkets. However, these flours are more challenging to work with than regular flours. It’s simply a matter of becoming used to cooking with them.
Get your well-processed cassava flour here
Why Should You Use Xanthan Gum In Gluten-Free Baking
Xanthan gum provides elasticity in gluten-free bakings and stickiness to doughs and batters. Because gluten isn’t present, we need something to act as a binding agent for the flour, help retain moisture, and give the baked good structure.
If you’ve ever forgotten to add xanthan gum to a recipe, you’ve probably experienced the sensation of having a delicious baked good crumble in your hands. That is why xanthan gum is so beneficial to bakers.
Wheat-free cakes lack gluten, which provides structure and elasticity and is responsible for your cakes’ soft and fluffy texture.
Because gluten-free cakes have a reputation for being dry and crumbly, many bakers substitute xanthan gum for gluten.
A small amount aids in binding the gluten-free flour and adding bounce. It’s also tasteless and odorless, so you might not realize you’re eating gluten-free food.
Gluten-containing foods can cause severe stomach pain, diarrhea, and other unpleasant symptoms in people with celiac disease and gluten sensitivity.
Gluten-free products rely on substitutes to mimic the texture, crumb, and flexibility of gluten-containing bread.
Xanthan gum thickens and binds moisture, which may improve the properties of gluten-free baked goods.
I recommend you get your gluten-free cassava flour here
How To Use Xanthan Gum In Gluten-Free Baking
With the growing popularity of adopting a gluten-free lifestyle, more and more home cooks attempt to make gluten-free versions of their favorite dishes.
As a result, we must acknowledge the ingredient that has genuinely made gluten-free glory possible: xanthan gum.
Xanthan gum’s binding power allows bakers and cooks to thicken, emulsify, and stabilize with just a sprinkle (and without gluten), preventing ingredient separation.
Before you begin a recipe or consider adding xanthan gum, check the ingredients on the side of your gluten-free flour bag.
If the mix already contains xanthan gum, you probably don’t need to add more because those flours/mixes formulated explicitly account for it.
Let’s say you don’t have any xanthan gum in your flour mix. If this is the case, you must incorporate some in your dish, especially if it’s anything sweet.
Foods such as bread, pizza, and cake have traditionally relied on the development of gluten.
While there is no set formula, I use 1/4 teaspoon of xanthan gum for every 1 cup of flour in a recipe.
That ratio may increase if I’m working with something that requires more elasticity (such as Gluten-Free Cinnamon Rolls), or it may decrease if I’m working with something that doesn’t require as much structure (like Gluten-Free Shortbread Cookies).
In general, you should never use more than one tablespoon of xanthan gum in a gluten-free recipe (unless you’re baking for a living).
Too much xanthan gum can degrade the texture of your baked goods, making them sticky and gummy.
If you’ve ever had a recipe that won’t bake through no matter what, Check the amount of xanthan gum you’re using; it could be the source of the problem.
Recipes That Use Xanthan Gum
Here’s a collection of my favorite gluten-free recipes that use xanthan gum to produce the perfect texture.
I recommend you try out my best flour, “Cassava flour.” Go for Jeb Foods Gluten-free, Grain-free, Nut-free Cassava Flour. It is the best in the market.
• Sandwich Bread (Gluten-Free)
Do you know how a good piece of sliced sandwich bread has the perfect crumb and holes just big enough to catch your mayonnaise? With gluten-free bread, xanthan gum can help you achieve this.
It retains moisture in the dough while also providing structure, ensuring that your loaf holds its shape while baking and slices perfectly when cooled.
• Pizza Crust (Gluten-Free)
Traditional pizza is rolled out and sometimes tossed from above. Gluten-free dough, on the other hand, is much stickier and must be shaped with your hands.
You can add xanthan gum to the dough to make it hold its shape and not crack when baked when spread thinly across a pan.
• Pumpkin Doughnuts (Gluten-Free)
Look at these perfectly shaped donuts: they lightly spring back when touched and hold together nicely when bitten. Xanthan gum contributes to a fantastic doughnut-eating experience.
• Carrot Cake (Gluten-Free)
Do you want a cake that will not crumble on you? Xanthan gum is your accomplice. Using it in cakes, such as this gorgeous carrot cake, binds the ingredients together, resulting in a tender, moist cake.
• Cinnamon Rolls (Gluten-Free)
Look at those delectable cinnamon swirls in the bun. The dough’s xanthan gum makes it elastic enough to roll, resulting in a delicious spiraled bun that holds its shape while baking.
Health Benefits Of Using Xanthan Gum
According to some research, xanthan gum can improve health in the following ways:
Blood Sugar Reduction Or Stabilization
According to a study, coating rice with xanthan gum can reduce its glycemic index.
As a result, foods containing xanthan gum may provide the most effective blood sugar-lowering benefits.
Xanthan gum may also help to keep blood sugar levels stable. According to a 2013 study, xanthan gum combined with beta-glucan (a type of sugar found in plants) can help prevent blood sugar spikes.
Lowering Cholesterol
Some research suggests that xanthan gum may lower cholesterol levels when taken in very high doses.
There is little evidence that xanthan gum, on its own, is effective in the treatment of high cholesterol.
Treatment Of Dry Mouth With A Saliva Substitute
Xanthan gum may be a valuable and safe saliva substitute for people who suffer from chronic dry mouth. Some toothpaste for dry mouths contains xanthan gum, which helps to keep moisture in the mouth.
Laxative
Xanthan gum may act as a laxative because it aids in the binding of water. The food thickener swells in the digestive tract, keeping the intestines moist and supporting gastrointestinal function
Making It Easier To Swallow
Swallowing can be difficult in some diseases, especially if the mouth and throat are dry. Xanthan gum may aid in the safe swallowing of food by people suffering from dysphagia, a swallowing disorder.
Xanthan gum accomplishes this by thickening both food and saliva, making it easier to move down the throat. It may reduce the risk of choking and make eating more secure.
Health Risks Of Using Xanthan Gum
Xanthan gum is a thickening agent found in toothpaste that is generally safe for most people.
While xanthan gum has emulsifying properties, it is a polysaccharide, which is a type of carbohydrate.
It differs from other emulsifiers, which can alter gut bacteria, cause intestinal inflammation, and exacerbate conditions like Crohn’s disease and ulcerative colitis.
There is no widespread or consistent evidence that xanthan gum is harmful to your health.
Xanthan gum may be less safe for some people. Among those individuals are:
- People who have had diarrhea or severe gastrointestinal pain: Xanthan gum binds moisture in the digestive tract, potentially exacerbating diarrhea.
- People who have had fecal incontinence in the past: Xanthan gum acts as a laxative, making bowel control more difficult.
- Allergies: People who have previously experienced an allergic response to xanthan gum.
- People who are allergic to cruciferous plants like broccoli, cabbage, or kale should avoid xanthan gum made from bacteria found on these plants.
As a result, products containing xanthan gum may become contaminated.
Before using xanthan gum, people with severe food allergies, particularly to plants, should consult a doctor.
Xanthan Gum Side Effects
Excessive use of xanthan gum causes a laxative effect and upsets the digestive system, according to research.
Because it binds food molecules together, xanthan gum can cement the molecules so well that the food is more challenging to digest in the body.
It’s also worth noting that we use glucose, sucrose, or lactose to initiate the xanthan gum fermentation process. However, the bacteria are sometimes grown in a wheat-based medium.
Is Xanthan Gum Bad For You
Adult humans can safely consume it, according to all studies. However, there is some concerning information about a milk thickener containing xanthan gum given to babies under 12 months, and they don’t recommend it for infants.
However, most health professionals agree that it is safe for adults to consume up to 15g per day, and because a little goes a long way, it is unlikely that you will ever get close to that limit.
Xanthan Gum Substitutes
There are plenty of gluten-free baking options if you don’t want to use this product but still want fluffy cakes that don’t crumble when touched.
Because guar gum and locust bean gum have a similar reputation, it’s best to stay away from all gum products if you don’t like them. The following, on the other hand, can help to mimic gluten’s effects:
- Psyllium fiber acts as a binding agent and fiber supplement in foods.
- Chia seeds absorb water and add gelatin to food.
- Gelatin helps to keep food moist.
- you can use agar which is a plant-based thickener in place of gelatin and other thickeners.
- Ground flax seeds can help to bind food and make it more uniform in texture.
- You can also use Potato, arrowroot, or cornstarch to improve your texture, thickness, and other properties of flour.
Final Thought
The essence of xanthan gum is to help with baking, mainly when using gluten-free flours.
Xanthan gum helps to bind the baked products together and prevents them from crumbling.
However, only a tiny amount should be added to your flour when baking to avoid compromising the texture of your baked goods.
Here is the perfect gluten-free mix you can try today.
Purchase your Jeb Foods Gluten-free, Grain-free, Nut-free Cassava Flour here
