Gluten adds many things to baked goods:
In order to replicate the missing gluten in gluten-free flours binders are often added. Xanthan gum and guar gum are two commonly used binders in gluten-free cooking.
Xanthan gum is usually derived from corn, soy, dairy and yes, even wheat. It is made by fermenting corn sugar with a bacteria called "Xanthomonas campestris." That really doesn't sound very appetizing, does it?
More and more people are beginning to complain of side effects when using xanthan gum or guar gum in their gluten-free baking. Some of the most common side effects include:
I no longer use xanthan gum or any gum when I cook. You can use it if you prefer for the recipes in my cookbook, but I find it’s just not necessary. Instead I use Konjac Powder, an all natural binder, that works just as well and is a much healthier option. It can generally be replaced in equal amounts in any recipe that calls for xanthan gum.
Are you having any sensitivity to xanthan gum? Are you looking for a healthier option for your gluten-free baking and cooking. You can read more about the blog posts below.