Brian’s Baking Tips!
Why Xanthan Gum?
One of the main things I hear when people try my gluten-free
desserts for the first time is, “This tastes just like the real thing!” They're not just talking about the flavor,
but also about the texture and consistency.
Why would my desserts really differ that much from other
bakers, you may ask? Well, for starters,
the different alternative flours that can be used, such as rice, almond, coconut,
and millet can all make a big difference, but that is for another article.
Today we’re here to discuss xanthan gum and why I use it
in my baking…
So what is
xanthan gum? It is a thickening and stabilizing agent that can be
sourced from corn, soy, wheat, and even dairy. Most commonly you’ll find that the
majority of companies source from either corn or soy.
Let’s dig a little deeper to see how we get xanthan gum. It is named for the bacteria, xanthomonas
campestris. Okay, that doesn't tell us
anything, so what is xanthan gum really made of? It is a polysaccharide, which is the
scientifical way of saying 'a string of multiple sugars.' To actually create xanthan gum, the bacteria is
allowed to ferment and grow on a sugar medium. The resulting gel is then dried and ground to
create the powder substance we know as xanthan gum.
SO why do we even want to use this in our gluten-free
baking? Because xanthan gum plays the important
role of imitating gluten! As you
probably know, gluten is what makes dough, well...doughy! Gluten gives elasticity to the dough which
enables cakes and other baked goods to hold onto the gas bubbles that form
inside them while baking, which is what causes them to turn into the classic
1970’s superheroes, The Wonder Twins. “Shape
of a cake!” “Form of a cookie!” (Sorry, I couldn't help myself...that was my
nerd-out moment for this article.)
So, in a nutshell, xanthan gum replicates the missing gluten
in gluten-free baking. That is why I
personally choose to use a small amount of xanthan gum in most of my baking to ensure
that my cakes, cookies, brownies, and other sweet treats have as similar a texture
as possible to those delicious, classic treats we have all come to know and
love!
Cheat Sheet
Cookies…. 1/4 tsp per
cup of Flour
Cakes……… 1/2 tsp per cup
of Flour
Muffins….. 3/4 tsp per
cup of Flour
Breads……. 1 tsp per cup
of Flour
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