How to use xanthan gum in gluten free baking

In gluten-free baking we rely on xanthan gum to provide elasticity and stickiness in our doughs and batters. For yeasted breads and pizza doughs add 1 tsp of Xanthan Gum per cup of gluten-free flour.

Essentially Xanthan Gum does two important things in gluten free baking.

How to use xanthan gum in gluten free baking. Xanthan ZAN thun gum and guar gwar gum are used in gluten-free cooking to bind thicken and emulsify gluten-free ingredients. If you dont add one of these gums to most of your gluten-free baked goods the end result will likely be a pile of crumbs. Our gluten-free flour doesnt contain xanthan gum as we developed it to be ideal for a wide range of baked goods.

You can use it for almost everything. While theres no specific formula per se we start with 14 teaspoon of xanthan gum for every 1 cup of flour in a recipe. If you are creating your own recipe using gluten-free flour sans Xanthan Gum here is a quick measurement guide for ensuring you dont end up baking tough bricks.

For yeasted breads and pizza doughs add 1 tsp of Xanthan Gum per cup of gluten-free flour. For cakes and muffin add ½ tsp per cup of gluten-free flour. The gum provides the tackiness that gluten lends to doughs and batters.

However there are viable substitutes to using xanthan gum in certain applications such as chia seeds agar agar flax seeds and psyllium fiber. Outside of baking xanthan gum is also used to thicken sauces gravies dressings and ice cream. Essentially Xanthan Gum does two important things in gluten free baking.

It helps bind things together making for a better shape and texture. It helps lock-in moisture so baked goods dont dry out. In gluten-free baking Xanthan Gum helps to provide some of the stickiness thats missing when youre omitting gluten from a recipe.

Basic Guide for Using Grain-Free Gum-Free Baking Binder. You MUST let the dough or batter sit to allow the binder to hydrate for 5-10 minutes after mixing before baking cooking or proofing. Thats because while xanthan gum is an excellent ingredient for gluten free cooking a small number of people experience intolerances.

Fortunately weve found you can substitute psyllium fiber powder for xanthan gum using a 21 ratio. For example if your baking recipe calls for 1 tsp xanthan gum you could replace that with 2 tsp psyllium fiber. Adding the exact amount of xanthan gum needed to each recipe will yield the best results.

For this reason a gluten free flour mix homemade or store bought is best without a binder. A good rule of thumb is to add ¼ teaspoon of xanthan gum for every 1 cup of gluten free flour. Gluten Free Flour Mix -photo credit Jim Little.

Why do we use it in gluten-free baking. Wheat-free cakes lack the gluten which provides structure and elasticity and is what makes your cakes soft and fluffy. Gluten-free cakes have a reputation for being dry and crumbly and so many bakers turn to xanthan gum to replicate the necessary function of gluten.

A small amount helps to bind the gluten. Gluten-free flour blends have xanthan gum present in them which means you dont need to add more. If your gluten-free flour version does not contain xanthan gum you can proceed to add it.

Buy a gluten-free flour blend that doesnt already have xanthan gum if. In gluten-free baking we rely on xanthan gum to provide elasticity and stickiness in our doughs and batters. Since we dont have gluten present we need something that acts as the binding agent for the flour helps hold onto some moisture and helps give the baked good some structure.

Xanthan gum is a chemically produced product derived either from corn or sugarcane. It is milled into a fine powder that resembles baking soda or powder and is used in gluten-free and whole wheat baking to replace the glutinous binding agent. Without xanthan gum many gluten-free bakery goods would crumble and fall apart.

Xanthan gum is a super sticky thickening agent that can be used as a replacement for gluten in our favourite baked goods. Xanthan gum when added to gluten free bread mixes does the job of gluten and helps bind all the ingredients together. Is Xanthan gum safe to eat.

Fensters cornbread banana bread and focaccia flatbread recipes all specify xanthan gum but her French bread recipe calls for both. Another gluten-free baking authority Cassidy Stockton prefers using guar gum for cold foods – such as pastry fillings – but xanthan gum for yeasted breads. Other gums are also available but not as easy to find.

So the next time you bake a loaf of homemade gluten-free bread substitute half of the gum called for in the recipe with its synergistic partner. If the recipe calls for 1 tablespoon of xanthan gum use 1 12 teaspoons of xanthan gum and 1 12 teaspoons of guar gum. Gluten Free White Bread Without Xanthan Gum.

Soft Gluten Free Breadsticks. Flaky Gluten Free Biscuits. This article was originally published 10262013 then updated 3232018 and updated again with new pictures 8282019.

In the bowl of a stand mixer add the sorghum flour tapioca flour brown rice flour sugar xanthan gum salt and yeast. Mix for 30 seconds to combine. Add the water eggs vegetable oil and apple cider vinegar to the dry ingredients and mix for 30 seconds.

Stop machine and scrape batter down. So if the recipe calls for 2 tsp. Of xanthan gum use 4 tsp.

One other point to keep in mind when making gluten free bread without xanthan gum is to incorporate a stickier flour. 1 large egg Vegan option use Bobs Red Mill gluten-free egg replacer 1 teaspoon pure vanilla extract 1 cup all-purpose gluten-free flour with xanthan gum I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal.

You may experience different baking results depending on the gluten-free flour blend you choose.