Monday, March 22, 2010

To Xanthun or To Guar gum

     In recipes, xanthan gum and guar gum
are interchangeable.  It is a matter of preference, or sometimes it can be dictated by what allergies you may have.  There was a good synposis about xanthun gum and guar gum, that can be found in the  March National Foundation for Celiac Awareness Newsletter
     The purpose of both gums are to give baked goods elasticity and "helps trap the gases that are produced by the yeast, which in turn makes bread rise." 
     Now with concern to allergies, people with corn allergies may want to steer away from xanthun gum because it is a bacteria that is usually grown on corn sugar (though not always)  under controlled conditions. Guar gum, on the other hand, is an extract from the guar seed. 
    So that is the quick low down on xanthun and guar gum, with concern to allergies.

To use xanthun or guar gum:
     Add 1/2 tsp per cup of flour for cookies, muffins, and quick breads
     Add 1 tsp per cup of flour for pizza dough and yeast breads

No comments:

Post a Comment