Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Saturday, February 16, 2008

About Xanthan Gum

Xanthan gum is used to replace the gluten in gluten free recipes. It acst as a binding agent so whatever you bake does not crumble into pieces. Too much makes a baked product slimy. If a recipe does not specify how much xanthan gum to add to a flour mix or if you are winging it and making up your own recipe, you can follow this guide - for each cup of gluten free flour mix you use in a recipe, add:

1 to 1 1/2 tsp. for cakes and quick breads
2 tsp. for breads or pizza crusts
none or 1/2 to 1 tsp. for cookies

Guar gum can be used in place of xanthan gum. Use the same amount of guar gum as you would use xanthan gum.

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