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My family likes my GF baked goods.  My grandkids like my GF baked goods.  My friends like my GF baked goods.  Everyone seems to like my GF baked goods except ME.  It's the xanthan gum that grosses me out.  To me it's very slimey, but no one I cook for feels the same way and I've got some pretty painfully honest family members (especially those grandkids!).  I can tolerate the small amount that's used to make a cake or cookies, but when I make pizza crust or foccacia bread, it's just too much for me.  What's so ironic is that my foccacia (sp?) bread is one of the most often requested baked items I make & someone always wants the recipe.  Every time I'm asked for the recipe, I asked incredulously, "You REALLY want to make THIS?"  

Not that this is a significant issue or anything, but am I the only one who detests the texture & flavor xanthan gum adds to food?  

Valerie in Tacoma

PS: Because I know a lot of folks are going to ask...  I use the "Amazing Pizza Crust" recipe found in Celiac.com for foccacia bread.  I don't spread it out thin as for pizza crust.  I double the recipe & spread it out about 1/2 inch thick using plenty of olive oil on the pan & my hands, let it rise for about 10 or 15 minutes then bake about 15 or 20 minutes.  It's puffy & pretty.  Everyone loves it ... except me.

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