What Is Xanthan Gum, And Why Is It In Every Bread Recipe? Posted: 04-25-07 10:26am
Xanthan gum is a powder-like substance
used in Gluten free baking. Gluten is the
substance in regular flour that helps to
bind ingredients together and keeps them
from falling apart. When you bake with
Gluten Free flours, this binding property
is absent. Xanthan gum is a by-product
protein coat derived from inactive
bacterium. You have probably had this
many times, as it is a very common
ingredient in salad dressings and
condiments. A teaspoon or two of this is
all you need in each recipe to provide the
necessary binding in your baked goods.
Xanthan gum is rather expensive-10-12
dollars in US Supermarkets, but since only
a very small amount is needed each time,
it is well worth the purchase. Bob's Red
Mill is a dedicated Gluten Free Baking
Products Company available at many Health
food stores and also on the net. Guar gum
is another binding agent which can be
used, but caution should be heeded, in
that guart gum is known to have a very
strong laxative effect on those not
accustomed to its use.
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This page was last updated on June 11, 2008
