So when I began this Gluten Free diet, to say I was overwhelmed is an understatement! I went to all of the wellness and health food stores in our city, and to the big chains that sold gluten free items. I'm not going to lie, I cried. Not because I couldn't have chocolate cake anymore, because Betty Crocker makes a GF one! But simply because I was confused. When my doctor called with my diagnosis I was excited; not because I have a disease but because there was something I could do to prevent sickness. Slowly, through the internet, books and my own research I am discovering some things I'd like to share with you. For instance: what is Xantham gum and why can't I chew it? And Guar? It sounds like some kind of South American lizard...
Well, here is the scoop:
- In baked good, it increases dough yield, gives a greater resiliency, and improves texture and shelf life
- In pastry filling, it prevents 'weeping' of the water in the filling, keeping your pastry crisp
- In dairy products, it thickens milk, yogurt and cheese products
- For meat, it functions as a binder
- In condiments, it improves the stability
- It is also used in dry soups, instant oatmeal, desserts, and frozen food items.
So basically, it is like a mommy: It keeps everything together & looking good!
In your gluten free baking it will add texture, & reduce crumble factors. But these gums have 8xs the thickening factors of ingredients you normally use, so if you use too much....these gums will produce a chewiness to your recipe! But if your baking is a little too crumbly just note and add a little more gum to your recipe the next time you make it.
and this is what it looks like after!
- Use 1/2 teaspoon of xanthan or guar per 1 cup gluten free flour blend in cakes, cookies, bars, muffins, and quick breads
- Use 1 teaspoon xanthan or guar gum per 1 cup for yeast breads, pizza, and other yeast recipes.
