- August 17, 2012 at 2:01 am #88845
mamagibbs4MemberTopics: 19Replies: 14
All bread products made with our approved flours tend to fall apart. Friends on gluten-free diets told me I could use xanthan gum to fix that. Is xanthan gum okay for us to eat?August 17, 2012 at 3:19 am #88850
lmmMemberTopics: 29Replies: 139
I don’t know about xanthan gum, but I’ve seen guar gum recommended. However, my sense is that the utility of guar gum for cooking might be limited.
LenAugust 17, 2012 at 5:05 am #88851
Clare_MemberTopics: 12Replies: 134
Putting in a lot of eggs works at keeping the bread together.August 20, 2012 at 12:47 am #89008
DoggiemamaMemberTopics: 43Replies: 204
xanthan gum is a corn base. not recommended. i personally use the guar gum. it is used in small quantities..but yes..adding tons of eggs works well also.December 27, 2012 at 11:06 pm #93370
lincolnMemberTopics: 4Replies: 4
I know this thread is quite old but I did feel the need to clarify for others this issue.
Xantham Gum is a polysaccharide which means it contains three types of sugars all binded into one big mess. It is also derived from a form of mould so I would stay far away from it, which is a shame cause it’s an excellent thickening agent.
Also Guar Gum is the same except is is only a disaccharide meaning it is two sugars joined together, and not produced from mould however it is obviously still not good for those suffering candida.
LincolnDecember 28, 2012 at 4:07 am #93393
yeastygutMemberTopics: 7Replies: 34
ground flax seed also helps greatly to bind bready baked goods togetherDecember 28, 2012 at 4:29 am #93395
UncleOxidantMemberTopics: 8Replies: 56
+1 on the ground flax seed. I grind it in a coffee grinder I’ve set aside for that purpose. Then mix it with some water and let it sit for 30 minutes or so and then stir it again. Makes a good egg substitute if you’re vegan (or even if you’re not and like me you’re out of eggs)
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