Xanthan Gum:
A Common Starch To
Produce A Healthy Snack
Xanthan gum is a type of starch commonly used as a food additive used to produce healthy snacks for the gluten-free diet. What Is ItThis bacterial organism (known as Xanthomonas Campestris) is grown under close supervision in a laboratory environment. It is made by removing the protective shell around the organism. The shell is then dried and pressed to form a finely-ground powder. This powder is used as an additive to gluten-free baking mixes to acquire satisfying results when baking.Some people do need to avoid Xanthan because the organism is fed a corn-based diet at infancy to help it grow. Anyone that has a corn sensitive allergy must therefore avoid all products including xanthan gum. Also, a few people have been diagnosed with a sensitivity to the xanthan gum itself even though most gluten intolerant individuals can safely use this item in their baking. But many celiacs can get very confused and have a difficult time understanding why they are following their diet but they are still showing symptoms. This situation usually equates to a reaction to the xanthan itself. Substitute guar gum instead in the future and you should notice a reduction in the unpleasant symptoms. What Is It Used ForIn the food industry this gum has some remarkable qualities for use in the preparation of our food supply.- It has the ability of thinning when shaken or stirred (ex. salad dressing) for ease in pouring and then thickening again when just sitting so particles will stay suspended in the bottle.
- It has the capability of preventing oil-based ingredients from separating from water-based ingredients
- It is used to create the smooth creamy texture in frozen desserts. It also helps to prevent the formation of ice crystals on the product
- It is used in toothpaste as a binder so the product comes out of the tube with a consistent texture
- It is used in gluten-free baking to give the dough the "stickiness" or stretch factor
Amounts To UseWhen using this gum, it is not the same as regular baking with baking powder or baking soda. When using any of the gums, it is necessary to use a little trial and error to achieve the best possible results. Different flour mixes can need different amounts of xanthan. A general rule is shown on the following table which will usually give good results.| Products | Amount to Use |
|---|
| Cakes | 1/4 tsp. to 1 cup flour mix | | Bread | 1 tsp. to 1 cup flour | | Pizza Dough | 2 tsp.to 1 cup flour | | Gravy | A small pinch only added to your flour mix | | Salad Dressing | 1/8 to 1/4 tsp per cup of liquid, mix all dry ingredients first and then add liquids | | Cookies | 1/4 tsp per cup of flour | | Quick Breads | 3/4 tsp. per cup of flour | | Thickener in sauces | 1 tsp to replace each 1 T. cornstarch |
Storage Of Xanthum GumAs is obvious from its method of growth, this additive is an expensive alternative which must be stored correctly or it will leave a rancid taste in your finished product. Therefore, always store in a closed container in your freezer till ready for use. Take out only the amount needed, add and stir into the dry ingredients before any liquids are added.Contra-Indications For Use Of Xanthan GumSince this additive in its original form is grown from a bacterial mold, it is very important for you to check with your doctor first before use if you have any allergies or sensitivities to mold.
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*Disclaimer*
This site is not intended to replace the advice and supervision of your professional medical treatment plan. Although all of the information is true and accurate to the best of our knowledge, we still recommend you carefully check all food labels before consuming any food product. We can not assume any legal responsibility for any illness obtained while following the advice contained on this site.
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