Xanthan gum is an ingredient used as a substitute for gluten, when using gluten-free flours, either it be wheat flour with the gluten removed or garbanzo bean flour, fava flour, almond or coconut flour just to name a few.
According to the “Gluten Free Bible Cookbook” – xanthan gum is the result of the mixing of corn sugar and a bacteria.
If you’re making dessert breads, 1/2 to 1 teaspoon of xanthan gum is used per cup of gluten free flour. Cakes are 1/4 to 1/2 teaspoon, and cookies is 1/4 teaspoon.
If you living in a more humid location, you may need more gum to achieve the results you’re looking for. If the location is arid, you may likely require less.
The key to being successful at gluten free baking, is to experiment until you get a recipe that gives you the desired result.
Start with a smaller amount than you think you need, and move your way up based on the results.
Allergies To Corn
A xanthan gum substitute may be necessary for people who have an allergy or intolerance to corn.
These substitutes or replacements include:psyllium fiber, gelatin, chia seeds, flaxseeds agar agar, arrow root, and egg whites.
Gluten-Free Zucchini Cranberry Bread
1-1/2 cups Sorghum Flour
1/2 cup Garbanzo Fava Flour
½ cup potato starch
1/2 tsp powdered ginger root
1 tsp sea salt
2 tsp ground cinnamon
2 tsp baking soda
1 tsp Xanthan Gum or any starch, arrow root, corn, or tapioca
1 tsp vanilla extract
1 cup sugar
4 large eggs
1 cup brown sugar, packed
1/3 cup avocado oil or coconut oil
1 cup Greek yogurt , plain
3 cups zucchini shredded
½ cup pecan pieces
Preheat oven to 350°F. Coat a 9 x 4 inch baking pan with butter and sugar, set aside.
Combine flours, xanthan gum (or other start of your choosing), baking soda, cinnamon , salt, and ginger together in a bowl. Set aside.
In a large mixer bowl beat together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in zucchini, cranberries, and nuts.
Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean.
Bake cupcakes for 15 to 20 minutes. Cool on wire rack. Remove cake from pan.
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