Why do recipes call for Xanthan Gum?

Last Wednesday of the Month

‘Chat with KOB’

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I had a friend ask me ‘WHY’ recipes call for Xanthan Gum. She said that she always just left it out of her recipes in the past, as she didn’t know what it was. Since she had the question, I thought others may as well.

My friend who has left the Xanthan Gum out, will have baking that is crumbly and falls apart. Gluten is like ‘glue’ and it binds the baked good together. With gluten free baking, you need to have a binding agent. Xanthan Gum, guar gum or some sort of binding agent is necessary in gluten free baking. Some 1:1 gluten free flours already have a binding agent in them, and some don’t! So, you need to read the label and add if the 1:1 flour does not have it already added.

My 1:1 flour blend does not have any binding agent. The reason I leave it out is so that I can add as much or as little as I like depending on what I am making. Some of my baking I use a ‘paste’ of chia and psyllium husk in place of Xanthan Gum, to act as the binding agent. My cinnamon buns are an example of this. I personally like using the chia mixture as it adds nutrients and fibres while it does it’s job!

If you have a question about gluten free baking, I will ‘chat’ on the LAST Wednesday of each month, to try to answer everyone’s gluten free baking questions. If I don’t have the answer, I will direct you in the right direction. Just submit your question here ….