When To Use Xanthan Gum?

Baking By kparks2 Updated 20 Apr 2014 , 5:04pm by kparks2

kparks2 Cake Central Cake Decorator Profile
kparks2 Posted 19 Apr 2014 , 6:39pm
post #1 of 4

I searched other threads and did not find what I was looking for.  I am trying to perfect some gluten free cupcakes and cakes.  I am curious to know why is it that some gluten free recipes call for xanthan gum and some do not? Can anyone explain?  Thanks!

3 replies
auzzi Cake Central Cake Decorator Profile
auzzi Posted 20 Apr 2014 , 12:39am
post #2 of 4

It depends on

1. the type of starch or flour that you are using

2. how soft/firm you wish the texture to be

3. other binding agents present in the mix

4. substitute binders

5. other allergen requirements

6. "gum" or "not gum" debate

7. age or style of the recipe

8. the food science or technical experience of the recipe writer

9. the quality of the recipe - good, bad. indifferent


etc ....

bakernoob Cake Central Cake Decorator Profile
bakernoob Posted 20 Apr 2014 , 1:37am
post #3 of 4

I was just reading about this yesterday! Here it says you can replace any xanthan or guar gum with an equal measurement of psyllium, ground chia, or ground flaxseed. I have never been able to find xanthan gum so I have never used it in gluten free baking.

kparks2 Cake Central Cake Decorator Profile
kparks2 Posted 20 Apr 2014 , 5:04pm
post #4 of 4

I guess more for cupcakes.  I prefer using a gluten free ap flour blend then mixing my own.  The ones that use multiple gluten flour blends tend to omit the xanthan gum.  I can find plenty here but it is pricey ha ha

Quote by @%username% on %date%