<<Disclaimer: Verify this information before applying it to your situation.>>

I can’t remember where I found these details about XANTHAN GUM.

  Xanthan gum is a common ingredient found in many commercial products, like
salad dressings, energy bars and even some ice cream. Every baked item
requires some xanthan gum, but don’t overdo it. If you use too much, baked
goods can turn rubbery and salad dressings will resemble glue (although most
salad dressings don’t require any xanthan gum). If you are sensitive to corn
or yeast, guar gum, a legume is a good substitute for xanthan gum. For best
results, use 50% more guar gum.  (I hope the measurements will come
through….) 

 

HOW MUCH XANTHAN GUM?

Salad dressings      1/8 to ¼ tsp. per cup of liquid

Cookies              ¼ tsp. per cup of GF flour

Cakes                ½ tsp. per cup of GF flour

Muffins              ¾ tsp. per cup of GF flour

Bread                1 to 1½ tsp per cup of GF flour

Pizza crust          2 tsp. per cup of GF flour

Thickener            1 tsp. in place of each

                        tablespoon of original thickener

 

Sincerely, Janet Y. Rinehart -- [log in to unmask]

Chairman, Houston Celiac Support Group; www.houstonceliacs.org


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