How much xanthan gum do you use

Use Xanthan Gum as an Emulsifier When added to water, xanthan gum forms a gel. That gel helps keep ingredients emulsified and suspended so they look appetizing on the shelf. Think salad dressings with lots of herbs and spices. If only there was a convenient, easy-to-use ingredient that would create a more delicate texture in gluten-free treats. Gluten-free folks, meet Xanthan Gum!

Xanthan gum does a great job of duplicating the elasticity of gluten in gluten-free flours. The result is muffins and cakes with perfect sponge and deliciously chewy pizza doughs. There are lots of great gluten-free flour options available, but not all of them contain Xanthan Gum. Other Uses Xanthan gum also prevents ice crystals from forming in ice creams and provides a "fat feel" in low or no-fat dairy products. Whip in a blender with liquid to prevent clumping. Make breakfast a meal to get excited for with these hearty waffles, made with buckwheat flour and spiced with a hint of cinnamon and vanilla extract.

Get the buttery, flaky crust you crave with this easy-to-handle gluten-free dough, that cradles all of your baked egg goodness. This brunch-worthy quiche is filled with salty bacon, plenty of cheese, and bright green spinach.

By Briana Riddock Updated August 10, Each product we feature has been independently selected and reviewed by our editorial team.

If you make a purchase using the links included, we may earn commission. Save Pin FB More. Sausage and Black Olive Pizza. Credit: Oxmoor House. Cherry Tart with Almond Streusel Topping.

Oatmeal-Raisin Cookies. Chocolate Layer Cake. Recipe: Chocolate Layer Cake. Buckwheat Belgian Waffles. Spinach, Bacon, and Cheese Quiche. All rights reserved. Close Sign in. It is also worth knowing that the original fermentation process to create xanthan gum is often begun using glucose, sucrose or lactose but in some cases a wheat based medium is used to grow the bacteria. If you're struggling to find an excellent gluten-free vanilla cake made without xanthan gum which still has a light fluffy texture and doesn't crumble when slicing and serving then try this foolproof recipe for the Best Gluten-Free Vanilla Cake.

However, the following can also can help to mimic the effects of gluten:. The way I bypass the inclusion of xanthan gum in my bakes is to choose stickier flours such as sweet rice flour and tapioca flour blended with lighter flours such as oat flour or sorghum. If you are interested in going down this route then I recommend you begin with my Ultimate Guide to Gluten-Free Flours.

I like to keep my baking as additive free as possible. If I can use delicious and flavour deep flours that thicken and bind like tapioca flour or sweet rice flour or flours that add natural moisture like nut flours then I just see no need to introduce another ingredient into my kitchen. Absolutely no recipes on this website use xanthan gum. If you need a gluten-free cake or cookie or dessert. Then browse through hundreds of different recipes for inspiration.

A Georgina, you really made me laugh as I do not use Xanthan Gum in my baking either. Having enough alternative flours on hand is a real Godsend. It is very rare that I produce any bakes that fall apart. It is funny though you become an expert label reader in next to no time when you are intolerant or have a food allergy of any kind. Reading labels and seeing what additives are included is something I have always done from the time I could read.

So true - we have to check the labels of raising agents as they can have hidden wheat! I know - I'm an obsessive label reader too. Hi Georgina, Thank you so much for adding to the awareness of Xantham gum. I am celiac and experience the same reaction to xantham gum as I do gluten and I am violently sick. Unfortunately so many gluten free foods contain this ingredient my free from options are even more limited. I wish the free from manufacturers and supermarkets would also stop using it.

Maybe one day it will officially make the allergen list so that it is easier to avoid! Much love x. Hi Hannah - I completely agree!! Why it is such a prevalent ingredient is beyond me especially when it is entirely unnecessary in gluten-free baking. OMG I would love to taste all the goodies you bake.

Thank you so much for all the guidance you are giving. Much appreciated! Hello, this is not a comment. Thank you for this information. I have only very recently decided to experiment with Xanthan gum on my salad dressing. I will use normal wheat flour, olive oil and plant based milk.

I fear that the sauce will separate due to the oil. Thank you. Hi Andree, I do not use xanthan gum so I can't comment on recipes which use this ingredient. Here is my recipe for a gluten-free white sauce which uses cornflour rather than wheat flour.