Gluten-Free Baking with Gums and More

8 Posted on May 8, 2012 - by Jules Shepard

39 comments

Categories: Baking Tips, Blog Hop, Contests, Gluten Free 101

Tags: , Blog Hop, Contest, Giveaway, Gluten-Free Baking, Guar Gum, Replacing Gluten in Baking, Vegetarian gelatin, Xanthan Gum

Day 2 of Our Gluten-Free Blog Hop!

Our Contest is now closed, but I’d still love to hear from you:

Which Blog Hop post was most helpful to you?
Did you discover a new gluten-free blogger to follow because of our Blog Hop?
Do you have a great gluten-free baking tip you’d like to share?

Leave a comment and tell us all! Thanks!

Gluten-Free Baking with Gums & More

“Baking with gums?” you say. “Why on earth would you bake with GUM!??”

Good question. I’m glad you asked.

We gluten-free bakers have to know all about these mysterious “gums” because they replace the gluten in our gluten-free recipes. I know it sounds peculiar, but it’s really just a lesson in baking chemistry.

No individual gluten-free flour can replace wheat flour on its own, so we bakers blend several together to mimic wheat’s qualities. One of the trickiest wheat flour attributes to replicate is its stickiness. Its gluten holds food together; without it, you typically wind up with a crumbly mess.

That’s where the gums come in.

Xanthan (zan-than) gum is most often used to stand in for the glue-like qualities of gluten. You might have also noticed xanthan gum on ingredient labels of other foods like ice cream, salad dressing, gravies and even toothpaste.

Xanthan gum is a natural soluble fiber carbohydrate that is produced by fermenting a microorganism (Xanthomonas campestris, in case you need to know) with sugar, most often from corn (no corn remains in the gum). Xanthan gum is valued because it helps to keep oil and water mixed (hence its benefit in dressings) and also provides binding structure to hold carbon dioxide bubbles inside the food as it is cooking, keeping products like gluten-free bread from falling when removed from the oven.

Xanthan gum is pricey – running $10-$14.00 or so, per 8 ounces. Luckily, we only need a pinch in gluten-free recipes (see chart below).

Another option is Guar gum – a powder derived from the seeds of legumes (guar beans) that can add a gumminess to gluten-free baked goods. It has laxative properties though, and some find that they are sensitive to it, or even feel more full from eating products containing guar gum. I find that guar works best in cake recipes, but see the chart below for recommended amounts.

If your all purpose gluten-free flour does not already contain a gum, use this chart as a guide to how much to add in a given type of recipe. If your all purpose gluten-free flour already contains gums, then they have been added in the appropriate general purpose amount — do NOT add more gum – more is not better here! Adding too much gum to your recipe can make it gummy (go figure!).

Yeast Breads & Pizza Recipes: 1 1/2 tsp. xanthan gum or 2 tsp. guar gum per cup of gluten-free flour blend

Cookies: 1/4 tsp. xanthan gum or 1/2 tsp. guar gum per cup of gluten-free flour blend

Cakes: 1/2 tsp. xanthan gum or 3/4 tsp. guar gum per cup of gluten-free flour blend

Quick Breads & Muffins: 3/4 tsp. xanthan gum or 1 tsp. guar gum per cup of gluten-free flour blend

You’ve probably made Jell-O before, or used Knox unflavored gelatin in a recipe. Gelatin has amazing binding properties and can make a good replacement for gluten in certain applications. Use the amount called for in any given baking recipe, and add in with the dry ingredients.

It is NOT vegan or vegetarian, as gelatin is made from animal bones, hooves and connective tissue. There are some products which are called gelatin and are labeled “vegetarian” or “kosher.” See “pectin,” below.

A vegetarian substitute for gelatin is Pectin. Unlike traditional gelatin, pectin is derived from the peels of apples, plums, cranberries and other citrus. Like gelatin, it can tenderize breads and add stability to baked goods, as well. Add pectin powder with dry ingredients in baking recipes.

Another vegan alternative to gelatin, Agar Agar is a flavorless combination of dried algae that can be substituted in equal amounts where recipes call for gelatin. Agar agar is used to thicken, gel, stabilize and texturize baked goods, sauces, dressings and some beverages. It comes in powders, flakes, sheets and bars (1 bar equals 4 Tablespoons of flakes or 2 Tablespoons of powder). Generally, 1 Tablespoon agar agar flakes OR 1 teaspoon agar agar powder will thicken 1 cup of liquid. For baking, add with dry ingredients.

Other options to consider for binding: Mung Bean Flour, Pre-Gelled Potato Flour, new Flax-Based Gum Replacers; Expandex Modified Tapioca Starch.

Don’t forget to check out my blogging friends’ posts and enter to win goodies from each of us during this 10 Day Blog Hop!

Each Monday – Friday of the next 2 weeks, I join 9 other gluten-free bloggers to offer you bite-size tips on all aspects of living a full life, free of gluten! Hop from my post to others each day to get your nuggets of information, and to enter to win fun prizes from each of us! You can enter each day by commenting on each of our posts.

Congratulations to Wendi S! She’s won a free FIVE POUND BAG of my Jules’ Gluten-Free All Purpose Flour* (it already contains xanthan gum!) Check out the other prizes on each of the other blogs’ posts.

Good luck and enjoy!

Getting Started – The Gluten-Free Homemaker

Resources – Celiacs in the House

Traveling – Gluten-Free Travel Blog

Eating Out – Gluten-Free Cat

Frugal Tips – Gluten Freely Frugal

Cooking – Ginger Lemon Girl

Baking – Jules Gluten Free

Kids – Lynn’s Recipe Adventures

Lunch Boxes – Tessa the Domestic Diva

Shopping – Gluten Free Pantry

*Winner must have an address in the U.S. for shipping.

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This entry was posted on Tuesday, May 8th, 2012 at 7:43 am and is filed under Baking Tips, Blog Hop, Contests, Gluten Free 101. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

39 Comments

We'd love to hear yours!

Jessica B said: on May 8, 2012

Thanks for sharing this info on gums. I also shared this info on facebook.
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Cindy B. said: on May 8, 2012

Posted on facebook and twitter! And this was a very informative blog post. Thanks!
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Alana Vester said: on May 8, 2012

I shared on Facebook https://www.facebook.com/SnowBunny79/posts/354050014654693

I shared on Twitter https://twitter.com/#!/JeweledEyedBabe/status/199853788931178497.

Thanks!
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Katrina said: on May 8, 2012

Thanks for all the great links!
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Tina McCranie said: on May 8, 2012

I love southern style white cornmeal mix with buttermilk. I am trying to replicate this with gluten free options. I have tried several types of cornmeal and they all come out gooey in the middle. I usually cook my cornbread in a cast-iron skillet in the oven. Any suggestions?
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- Jules said: on May 9, 2012
  
  Tina – I bake my cornbread in a cast iron skillet as well (never gooey in the middle though!). Check out my recipe and see if that helps: http://blog.julesglutenfree.com/2012/01/cornbread/
  Reply
Joan E said: on May 8, 2012

I enjoy your blog and cookbooks! Thanks for sharing your wealth of information.
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carrie @ gingerlemongirl.com said: on May 8, 2012

Really, really good info here Jules! Love the detailed look at each of these binding ingredients!! (no entry, just commenting!)
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Michelle C said: on May 8, 2012

Shared on fb.
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Annette Leberfinger said: on May 8, 2012

Thanks for the info….the chart will really come in handy when I am converting recipes!
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Kathi said: on May 8, 2012

I shared on facebook! Tx for the info!!
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Paula said: on May 8, 2012

Thanks for this great info on gums, it’s quite helpful!
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Melissa Russ said: on May 8, 2012

Thanks for being so helpful.
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Mary Brinton said: on May 8, 2012

This is the most complete explanation on the subject I have seen, and very helpful. Thank you so much, Jules. I shared a link to it on FB.
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Lynn said: on May 8, 2012

Thanks for all the greatinfo on gums!! So helpful
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robin said: on May 8, 2012

very useful info thanks
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Rayelle said: on May 8, 2012

This is great info, thank you! I just bought xanthan and guar gum a couple of days ago and haven’t been sure how to use them.
I have also shared this post on Facebook!
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Joyce said: on May 8, 2012

I’m so glad people like you are willing to share their knowledge. It is hard figuring out how to cook all over again! Thank you.
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Lisa F said: on May 8, 2012

I am so happy to have found you years ago. It is nice to have someobody out there who’s gluten free baking experiences are something you can trust.
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- Jules said: on May 12, 2012
  
  Lisa F – thank you! So happy to be of help!
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Natalie said: on May 8, 2012

I learn so much from you! I hope I win!!
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Jeannie Parker said: on May 8, 2012

Thanks for this. Such wonderful information.
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Jillian said: on May 8, 2012

thank you so much for this info!!
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Jena said: on May 8, 2012

I had no idea there were other options out there besides Xanthan and Guar for gums in GF baking. Very helpful information, thanks
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julie said: on May 8, 2012

I shared on facebook
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Barb said: on May 8, 2012

shared it Day 2 on FB. Good Info
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pat said: on May 8, 2012

Jules, this is great information. It will help in converting recipes.
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Becky said: on May 8, 2012

Shared on FB
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Becky said: on May 8, 2012

Shared on FB day 2
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Becky said: on May 8, 2012

Thanks for explaining the “gums”!
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Emma said: on May 9, 2012

Great info on gums! I have been looking into using pectin and gelatin in my baked goods.
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Melisa said: on May 9, 2012

For those who also have MSG sensitivities, know that xanthum gum, guar gum, gelatin and pectin are hidden sources of MSG. I’m going to look into some of the others you mentioned, like the Flax based one. Maybe I can use that one! Thanks for the info!
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Chris said: on May 9, 2012

Thanks for the explanation. I use your flour so never gave it a second thought. I also follow u on F/B.
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- Jules said: on May 12, 2012
  
  Using my flour does kindof take the guess work out of it!
  Reply
kim said: on May 10, 2012

shared on facebook, thanks for all the info I am loving this 10 day gluten free learning so many tips
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Susan said: on May 17, 2012

I enjoy baking, but I feel like a chemist sometimes – using the gums, as well as other ingredients necessary to bake well.
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Helen said: on May 18, 2012

Thanks for the quantities to use for different situations. It really is amazing at how big a difference adding the gums makes.

In some cases, while a product we purchase may already have gums included, we find that the end result is not to our liking. By incorporating additional gum we get the desired result – so experiment!
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Angel R said: on May 18, 2012

Very thankful for people like you, who make living the GF lifestyle more manageable!
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Cindy W. said: on May 18, 2012

Thank you.
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