http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 04:54:03 +0000 http://www.elanaspantry.com/forums/topic/xanthan-gum-substitute#post-3266 Tue, 31 Jan 2012 11:28:52 +0000 Stace03 3266@http://www.elanaspantry.com/forums/ <p>I use arrowroot in place of xanthum gum </p> http://www.elanaspantry.com/forums/topic/xanthan-gum-substitute#post-3225 Sat, 14 Jan 2012 10:58:31 +0000 HiDee 3225@http://www.elanaspantry.com/forums/ <p>you could try ground chia seeds.... </p> http://www.elanaspantry.com/forums/topic/xanthan-gum-substitute#post-3224 Fri, 13 Jan 2012 22:47:27 +0000 Podsolnuh 3224@http://www.elanaspantry.com/forums/ <p>I know Elana does not use xanthan gum in her recipes, but i am trying to adapt some other recipes which use xanthan gum, so I thought if there is any way to substitute xanthan gum for healthy ingredients without corm.</p> <p>thank you so much,</p> <p>Jenya </p> http://www.elanaspantry.com/forums/topic/xanthan-gum-1#post-1911 Tue, 10 Aug 2010 19:28:26 +0000 emaegf 1911@http://www.elanaspantry.com/forums/ <p>No. It doesn't. The texture would be the same as the gums. </p> http://www.elanaspantry.com/forums/topic/xanthan-gum-1#post-1908 Tue, 10 Aug 2010 07:04:49 +0000 Amy_Green 1908@http://www.elanaspantry.com/forums/ <p>Does it change the texture of the baked goods at all or does it produce something slightly different? I'm always up for learning something new so I'll have to put this on my 'to do' list. </p> http://www.elanaspantry.com/forums/topic/xanthan-gum-1#post-1906 Mon, 09 Aug 2010 19:57:41 +0000 emaegf 1906@http://www.elanaspantry.com/forums/ <p>¾ teaspoon per cup of flour for breads; ½ teaspoon per cup of flour for cakes; and ¼ to ½ teaspoon per cup of flour for cookies<br /> It's the same as for xathan. </p> http://www.elanaspantry.com/forums/topic/xanthan-gum-1#post-1905 Mon, 09 Aug 2010 14:04:33 +0000 Amy_Green 1905@http://www.elanaspantry.com/forums/ <p>emaegf - What is the gelatin/flour ratio you use when baking? </p> http://www.elanaspantry.com/forums/topic/xanthan-gum-1#post-1904 Mon, 09 Aug 2010 12:46:48 +0000 emaegf 1904@http://www.elanaspantry.com/forums/ <p>Yes unflavered gelatin works as a sub for the gums. I and many others who bake gf use it with great results. </p> http://www.elanaspantry.com/forums/topic/xanthan-gum-1#post-1902 Mon, 09 Aug 2010 10:11:47 +0000 Amy_Green 1902@http://www.elanaspantry.com/forums/ <p>I have never tried using unflavored gelatin as a substitute for xanthan gum but I'm not sure it would well. The protein in the gelatin will help the structure of your baked goods but I doubt it would have the same 'holding' power of xanthan.</p> <p>If you have any good bulk sources, you can get xanthan gum or guar gum at a great price. Sprouts carries xanthan gum in bulk and it's at least 50% cheaper than the packaged brands. Another source you might look into is Azure Standard - <a href="http://www.azurestandard.com/" rel="nofollow">http://www.azurestandard.com/</a></p> <p>They don't deliver to my area yet but I know many, many gluten-free bloggers that use them regularly. </p> http://www.elanaspantry.com/forums/topic/xanthan-gum-1#post-1901 Sun, 08 Aug 2010 20:46:54 +0000 emaegf 1901@http://www.elanaspantry.com/forums/ <p>You can substitute plain gelatin such as Knox for xathan gum or guar gum. It's much cheaper too. I have also had luck using pectin used for canning to replace the gums. It's usually made from apples or citrus peel. </p> http://www.elanaspantry.com/forums/topic/xanthan-gum-1#post-1898 Sun, 08 Aug 2010 17:11:47 +0000 bakingfool 1898@http://www.elanaspantry.com/forums/ <p>You are welcome.</p> <p>To find better prices you might try a search..buy corn-free xanthan gum, or just xanthan, or even Authentic Foods xanthan? Could even call around to local Natural/HF stores to see if they carry it.</p> <p><a href="http://store.lorisnatural.com/store/product/41603/AF-Xanthan-Gum-2oz/" rel="nofollow">http://store.lorisnatural.com/store/product/41603/AF-Xanthan-Gum-2oz/</a></p> <p>You might want to check out the answers here too. I know if Bette Hagman recommends either I have no problem using them, actually I have used the guar gum, before there was a corn free xanthan. I could tell no difference in the way they worked in my baked goods. It’s totally up to you though. I no longer use either. Nut flour baked goods don’t need them.</p> <p><a href="http://whatscookingamerica.net/Q-A/ZanthanGum.htm" rel="nofollow">http://whatscookingamerica.net/Q-A/ZanthanGum.htm</a></p> <p>HTH </p> http://www.elanaspantry.com/forums/topic/xanthan-gum-1#post-1897 Sun, 08 Aug 2010 15:42:06 +0000 sellbywire 1897@http://www.elanaspantry.com/forums/ <p>Thanks so much bakingfool, I really appreciate your taking the time to include these links! However, I would like to find it for a bit cheaper, any suggestions? I also read somewhere that there is no substitute for xanthan gum so I don't really know how well the guar gum will work, but I definitely can give it a try. </p> http://www.elanaspantry.com/forums/topic/xanthan-gum-1#post-1896 Sun, 08 Aug 2010 12:37:12 +0000 bakingfool 1896@http://www.elanaspantry.com/forums/ <p>Check out this link. For the information on how it's made click on the "More information" link.</p> <p><a href="http://www.glutenfree-supermarket.com/detail.aspx?ID=2" rel="nofollow">http://www.glutenfree-supermarket.com/detail.aspx?ID=2</a></p> <p>also this link might help.</p> <p><a href="http://www.celiac.com/gluten-free/topic/58244-corn-free-gums/" rel="nofollow">http://www.celiac.com/gluten-free/topic/58244-corn-free-gums/</a> </p> http://www.elanaspantry.com/forums/topic/xanthan-gum-1#post-1895 Sun, 08 Aug 2010 07:46:42 +0000 sellbywire 1895@http://www.elanaspantry.com/forums/ <p>Where can I buy corn-free xanthan gum? </p> http://www.elanaspantry.com/forums/topic/cookies-went-flat-when-using-gluten-free-flour#post-1252 Wed, 10 Mar 2010 00:29:09 +0000 elissajeanette 1252@http://www.elanaspantry.com/forums/ <p>maybe you should play with the dry:wet ratio - I usually have to decrease the amount of wet, and add extra bicarb. play around a bit. I've given up on packaged gluten free flours, I never have luck with them. I find that apart from almond meal, buckwheat and rice flour + a pinch of xanthan gum works well, mostly for muffins and cakes, but i seem to remember cookies.. :s in muffins 1 cup rice and 1 cup buckwheat works wonders - particularly in banana muffins. </p> http://www.elanaspantry.com/forums/topic/cookies-went-flat-when-using-gluten-free-flour#post-1231 Sat, 06 Mar 2010 10:46:24 +0000 bucket 1231@http://www.elanaspantry.com/forums/ <p>Hi Everyone<br /> For the first time I tried making my favorite chocolate chip cookie recipe with Bob's gluten free flour. I followed my recipe but replaced the flour with Bob's gluten free and added the Xanthan gum as suggested on Bob's bag. Well my cookies turned out paper thin. They just kept spreading. What did I do wrong? They tasted great and were very crispy but I'm trying to figure out why they went so thin. The batter was normal and not thin.<br /> Thanks for any insight you may share </p> http://www.elanaspantry.com/forums/topic/can-i-sub-xanthan-gum-for-arrowroot#post-357 Sat, 25 Jul 2009 15:10:05 +0000 Cyndi 357@http://www.elanaspantry.com/forums/ <p>I have not tried it yet, will do so this coming week. I'll let you know..... </p> http://www.elanaspantry.com/forums/topic/can-i-sub-xanthan-gum-for-arrowroot#post-356 Sat, 25 Jul 2009 12:57:37 +0000 Melissa D 356@http://www.elanaspantry.com/forums/ <p>Cyndi,</p> <p>Did you try the substitution? If so, how did it work? What were your substitutions? I'm not supposed to have arrowroot powder so it would be great to know what to do with xanthum gum if it would work. </p> http://www.elanaspantry.com/forums/topic/can-i-sub-xanthan-gum-for-arrowroot#post-355 Fri, 24 Jul 2009 22:24:08 +0000 Cyndi 355@http://www.elanaspantry.com/forums/ <p>THanks, I will just have to experiment, I guess! :-) </p> http://www.elanaspantry.com/forums/topic/can-i-sub-xanthan-gum-for-arrowroot#post-350 Fri, 24 Jul 2009 08:32:06 +0000 colormepink 350@http://www.elanaspantry.com/forums/ <p>You probably can but I'm not sure it would be a simple matter of substitution. The recipe calls for 3/4 cup of arrowroot, I found recommendations of 1/2tsp of xanthan per cup of gluten-free flour for quick bread and 1tsp per cup for yeast bread recipes so there is a volume decrease to deal with as well. </p> <p>If it were me, I would probably try about 2tsp of xanthan and increase either the almond flour, flax meal or both to make up the difference of the 3/4 cup arrowroot volume. If the texture is too heavy, gummy or slimy, this is too much xanthan. If it's too crumbly, it's not enough. These are just guesses as to substituting, I don't know how this would turn out, you may have to try a couple of batches. </p> <p>If you are unsure about wasting ingredients through trial and error (it does get expensive!), there were a few posters that substituted tapioca flour and other flours successfully, scroll down through the comments posted under the bread recipe to see what others have already tried with ingredients they were able to source easier than the arrowroot. </p> http://www.elanaspantry.com/forums/topic/can-i-sub-xanthan-gum-for-arrowroot#post-340 Mon, 20 Jul 2009 17:05:31 +0000 Cyndi 340@http://www.elanaspantry.com/forums/ <p>I'm sorry, I meant the sandwich bread recipe! </p> http://www.elanaspantry.com/forums/topic/can-i-sub-xanthan-gum-for-arrowroot#post-339 Mon, 20 Jul 2009 17:04:13 +0000 Cyndi 339@http://www.elanaspantry.com/forums/ <p>Hello;</p> <p>I was unable to track down Arrowroot powder. Can I substitute xanthan gum for the arrowroot in the Simple Bread recipe? How much xanthan should I use in place of the arrowroot? Thanks in advance! </p>