A real gluten free cake made without gums!
Hydrocolloids:
What They Are and Why They Show up
in Gluten Free Foods
What They Are and Why They Show up
in Gluten Free Foods
Very simply, hydrocolloids are large molecule substances (also referred to as "gums") that interact with water.
Most hydrocolloids are polysaccharides, which means they are carbohydrates made up of a bunch of sugar molecules that are bonded together. One exception is gelatin, which is a protein.
If you’ve read the labels of gluten free foods in the grocery, you’ve seen names like xanthan gum, guar gum, agar, carrageenan, gum Arabic, locust bean gum, and methylcellulose. There are plenty more, but you get the idea.
There are so many of these gummy additives that I decided to focus on the one that seems to be the most popular in gluten free home baking, Xanthan gum.
Xanthan Gum: What is it Really?
Xanthan gum is a fermented product derived from corn.
To produce it, corn sugar is first fermented in a sterile medium for 1 and 4 days with a microbial substance called Xanthomonas campestris.
Now I have to tell you what X. campestris is. It’s actually a plant pathogen. That’s right, a pathogen, as in something that can make plants sick. It causes things like black rot and infects certain weeds.
It’s also essential in the production of xanthan gum.
Back to the process of how xanthan gum is made:
After the fermentation process, an alcohol is added to cause a solid to form. That solid is milled into a fine powder (what we know as xanthan gum) and is ready to make most anything a little gummier!
Xanthan gum is used in the food industry as a thickener, to smooth out textures of certain food products, and even as an emulsifier to bring and hold mixtures together. You will notice it on food labels from yogurt to salad dressings, and as a common ingredient in pre-packaged, commercially produced gluten-free foods.
To produce it, corn sugar is first fermented in a sterile medium for 1 and 4 days with a microbial substance called Xanthomonas campestris.
Now I have to tell you what X. campestris is. It’s actually a plant pathogen. That’s right, a pathogen, as in something that can make plants sick. It causes things like black rot and infects certain weeds.
It’s also essential in the production of xanthan gum.
Back to the process of how xanthan gum is made:
After the fermentation process, an alcohol is added to cause a solid to form. That solid is milled into a fine powder (what we know as xanthan gum) and is ready to make most anything a little gummier!
Xanthan gum is used in the food industry as a thickener, to smooth out textures of certain food products, and even as an emulsifier to bring and hold mixtures together. You will notice it on food labels from yogurt to salad dressings, and as a common ingredient in pre-packaged, commercially produced gluten-free foods.
How Do Hydrocolloids Like Xanthan Gum Work?
All hydrocolloid molecules are quite attractive. I mean, after all, like I told you early on, they are bonded sugars. Xanthan gum is no different.
Water is so attracted to these little sweeties, that when xanthan gum and water meet up, the water gives each molecule of xanthan gum a great big bear hug all the way around.
The water is so attracted to the sugar molecules, in fact, it really doesn't want to move away, so it kind of hangs out there, moving, but never leaving its new sweetie’s side!
That “hanging out” water does around the xanthan gum molecules is key to why xanthan gum is used in gluten free baking. Combined with water, it creates a stickiness and elasticity that is typically provided by wheat gluten in baked goods. That elasticity and pliability is difficult to achieve, if not lost altogether, when we remove gluten from foods like breads, cakes, and muffins.
Water is so attracted to these little sweeties, that when xanthan gum and water meet up, the water gives each molecule of xanthan gum a great big bear hug all the way around.
The water is so attracted to the sugar molecules, in fact, it really doesn't want to move away, so it kind of hangs out there, moving, but never leaving its new sweetie’s side!
That “hanging out” water does around the xanthan gum molecules is key to why xanthan gum is used in gluten free baking. Combined with water, it creates a stickiness and elasticity that is typically provided by wheat gluten in baked goods. That elasticity and pliability is difficult to achieve, if not lost altogether, when we remove gluten from foods like breads, cakes, and muffins.
Gluten Free Vegan Muffins made without using gums still rise to the occasion!
How To Use Xanthan Gum in Gluten Free Baking
There are many sources and opinions on the recommended amount of xanthan gum per 1 cup of gluten free flour for baking. In general, guidelines suggest adding 1/4 to 1 teaspoon per cup of gluten free flour or flour blend, depending on what type baked good you are making.
For example, a cookie recipe would be fine with something more close to the 1/4 (or as little as 1/8) teaspoon xanthan gum per cup of gluten free flour, while a muffin or cake recipe would likely work well with more (up to 1/2 teaspoon per cup of gluten free flour).
For me, personally, I find the addition of xanthan gum unnecessary for any cookie recipe, and have yet to find a muffin recipe that I felt was improved by the addition of gums, but more on that later.
Gluten free bread may be a different story. Most recipes tend to call for xanthan gum in quantities up to 1 teaspoon per cup of gluten free flour blend. Again, I’m doing things a bit differently in my kitchen...
For example, a cookie recipe would be fine with something more close to the 1/4 (or as little as 1/8) teaspoon xanthan gum per cup of gluten free flour, while a muffin or cake recipe would likely work well with more (up to 1/2 teaspoon per cup of gluten free flour).
For me, personally, I find the addition of xanthan gum unnecessary for any cookie recipe, and have yet to find a muffin recipe that I felt was improved by the addition of gums, but more on that later.
Gluten free bread may be a different story. Most recipes tend to call for xanthan gum in quantities up to 1 teaspoon per cup of gluten free flour blend. Again, I’m doing things a bit differently in my kitchen...
What Gluten Free Gigi Thinks: This Could Get Sticky!
I tend to shy away from writing my opinion here, mainly because that’s not what this site is about. Rather, it’s about providing information from an unbiased perspective in hopes that you are better able to make decisions about your gluten free, allergen free lifestyle with research you may not have time to discover otherwise.
In some cases, though, I receive reader emails with questions about what I do in my own home kitchen. I think this topic may be one that elicits those type questions. So, here’s what I think...
I have mixed feelings about gums. When I went gluten free over 4 years ago and began baking gluten free, I never used gums. As a matter of fact, I purchased my very first package of xanthan gum in March of this year! The same package is resting quietly in my freezer. I suspect it will be there for some time. I’ll keep an eye on the expiration date.
You will notice, if you look closely at recipes prior to this March, that my lack of gums in the kitchen did not mean I wasn't eating muffins, breads, biscuits, and cakes. It simply meant I didn't need gums to achieve the results I desired. I still feel the same.
But here's where the mixed feelings come in. Many individuals I've met who are new to the gluten free lifestyle prefer baked goods made with gums like xanthan.
I think it has to do with two things: 1) appearance and 2) texture.
In some cases, though, I receive reader emails with questions about what I do in my own home kitchen. I think this topic may be one that elicits those type questions. So, here’s what I think...
I have mixed feelings about gums. When I went gluten free over 4 years ago and began baking gluten free, I never used gums. As a matter of fact, I purchased my very first package of xanthan gum in March of this year! The same package is resting quietly in my freezer. I suspect it will be there for some time. I’ll keep an eye on the expiration date.
You will notice, if you look closely at recipes prior to this March, that my lack of gums in the kitchen did not mean I wasn't eating muffins, breads, biscuits, and cakes. It simply meant I didn't need gums to achieve the results I desired. I still feel the same.
But here's where the mixed feelings come in. Many individuals I've met who are new to the gluten free lifestyle prefer baked goods made with gums like xanthan.
I think it has to do with two things: 1) appearance and 2) texture.
Gluten Free Vegan Lemon Tea Cookies pretty & tasty, and gum-free!
Take bread for example. Searching for something as simple as good gluten free bread can be frustrating. Many feel they have to settle for a shorter, flatter, denser loaf. And that’s just the way it looks!
What about taste and texture? Even if a fantastic flavor is possible, texture that is comparable to what most of us consider “good” bread is a tough one!
Gluten Free Vegan Refined Sugar-Free Doughnut Bread... Gum-free!
This is where xanthan gum comes in. The addition of gum to achieve a uniform, elastic, smooth texture that is similar to “real” (gluten-filled) bread is welcome for many, particularly to those who are new to the gluten free diet.
That is why, while I stay away from using gums in most of my baked goods (including breads), I like to offer options for those who feel they really do add something to the finished product. For example, in my Holiday Guide, I share my gluten free flour blend that contains a gum because I feel that it has a wider appeal for all those new to the gluten free lifestyle who are working hard to figure out what to serve for a first Thanksgiving without gluten.
So, the bottom line: Yes, I have xanthan (and guar) gum in my freezer. Yes, I share recipes here on GlutenFreeGigi.com that use gums. No, I don’t typically use gums in my baked goods at home.
If you do, that’s fine with me. As a matter of fact, I know a lot of you do, and because of that, I want to share a few tips and tricks with you that I’ve learned about consuming xanthan gum and using it in gluten free baking.
Useful Tips & Tricks for Using Xanthan Gum in Gluten Free Baking
If you do decide to use xanthan (or other) gums in your gluten free baking, or to eat products that contain it, here are a few useful tips and bits of information that may help you along the way.
1. Be sure to add the gum to your dry ingredients and mix them in thoroughly before adding any liquids. A whisk works well to do this. This will insure proper distribution of gums throughout your baked goods and prevent slime-y pockets and clumps in your finished product.
2. Pay careful attention to the amount of xanthan gum called for in recipes.
If you use even the slightest bit too much, your baked goods can take on a gummy texture. When you're experimenting, start with a very small amount, say 1/8 to 1/4 teaspoon per 1 cup gluten free flour blend, and adjust from there.
3. If you are sensitive to corn or have a corn allergy, your physician may recommend you stay away from xanthan gum. If you still want to use a gum in your gluten free baking, guar gum can be used in place of xanthan gum in an equal quantity with the same results. Guar gum is also much less expensive than xanthan gum and is available in most grocery stores where gluten free flours are sold.
4. Not everyone is comfortable with corn products because corn is often genetically engineered; again, guar gum may be a better alternative.
5. Some people who do not have a corn allergy or sensitivity still report a sensitivity to xanthan gum. If you feel sick after eating pre-packaged gluten free baked goods, you may want to consider keeping a food allergy journal and noting what you eat for a week or two to see if you find a connection between how you feel and eating products that contain xanthan gum.
1. Be sure to add the gum to your dry ingredients and mix them in thoroughly before adding any liquids. A whisk works well to do this. This will insure proper distribution of gums throughout your baked goods and prevent slime-y pockets and clumps in your finished product.
2. Pay careful attention to the amount of xanthan gum called for in recipes.
If you use even the slightest bit too much, your baked goods can take on a gummy texture. When you're experimenting, start with a very small amount, say 1/8 to 1/4 teaspoon per 1 cup gluten free flour blend, and adjust from there.
3. If you are sensitive to corn or have a corn allergy, your physician may recommend you stay away from xanthan gum. If you still want to use a gum in your gluten free baking, guar gum can be used in place of xanthan gum in an equal quantity with the same results. Guar gum is also much less expensive than xanthan gum and is available in most grocery stores where gluten free flours are sold.
4. Not everyone is comfortable with corn products because corn is often genetically engineered; again, guar gum may be a better alternative.
5. Some people who do not have a corn allergy or sensitivity still report a sensitivity to xanthan gum. If you feel sick after eating pre-packaged gluten free baked goods, you may want to consider keeping a food allergy journal and noting what you eat for a week or two to see if you find a connection between how you feel and eating products that contain xanthan gum.
This Week’s Trivia Question... Answered!
The Question: Which hydrocolloid (A technical term that’s pretty important when it comes to our food. I’ll clearly explain it for you later this week!) are YOU using in your gluten free baking, and where does it come from?
The Answer: Xanthan gum, of course!
~g~
Hopefully this article has cleared up some basic questions about xanthan gum, and the use of gums in general in gluten free baking.
Do keep in mind, as always, I’m providing an overview here, not every detail and technical aspect of our topic. That is not the purpose of our “A Side of Science” posts. Instead, it is to shed light on a topic I believe is pertinent to many of us, and also to generate thoughts, conversation, and the exchange of ideas in order to improve our gluten free lives!
I, like you, believe the more we know about the foods we are putting into our bodies - and what our BEST food choices are! -the easier it is to manage our own food allergy and maintain our special diet for optimal health.
As you journey with me along the path to improved health and nutrition, take a moment to try some of these gluten free, dairy free, soy free, nut free recipes I’ve created to see how tasty a special diet for your food allergy can be!
Do keep in mind, as always, I’m providing an overview here, not every detail and technical aspect of our topic. That is not the purpose of our “A Side of Science” posts. Instead, it is to shed light on a topic I believe is pertinent to many of us, and also to generate thoughts, conversation, and the exchange of ideas in order to improve our gluten free lives!
I, like you, believe the more we know about the foods we are putting into our bodies - and what our BEST food choices are! -the easier it is to manage our own food allergy and maintain our special diet for optimal health.
As you journey with me along the path to improved health and nutrition, take a moment to try some of these gluten free, dairy free, soy free, nut free recipes I’ve created to see how tasty a special diet for your food allergy can be!
Let’s Stay Connected!
Remember, my mission here at GlutenFreeGigi.com is to share my experience and knowledge to help you navigate your life comfortably and confidently regardless of which special diet or food allergy you might have. Send your questions or comments to: mailbox (at) glutenfreegigi (dot) com. I’d love to hear from you!
Don’t forget to follow along on Twitter and "Like" my new Facebook page. so you don't miss any of the exciting new recipes and information I have for you!
Don’t forget to follow along on Twitter and "Like" my new Facebook page. so you don't miss any of the exciting new recipes and information I have for you!
Up Next on GlutenFreeGigi.com...
Tuesday, I have something special for you! An all-new helpful How-To video featuring something simple, affordable, and seasonal that you’re sure to love for the chilly days of autumn!
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~g~
I’m so happy you stopped by! No matter what your food allergy or health goals are, know what I’m doing here at GlutenFreeGigi.com is for YOU because I understand what living with multiple food allergies while wanting to maintain a healthy lifestyle means!
Have a look around, make yourself at home, and visit often to see all the new recipes and information each Tuesday and Thursday.
Leave a comment below or get your special diet and food allergy questions answered by sending me an email at mailbox (at) glutefreegigi (dot) com. I’ll always get back to you!
I’m glad we’re sharing the journey!
xo,
Gluten Free Gigi
Have a look around, make yourself at home, and visit often to see all the new recipes and information each Tuesday and Thursday.
Leave a comment below or get your special diet and food allergy questions answered by sending me an email at mailbox (at) glutefreegigi (dot) com. I’ll always get back to you!
I’m glad we’re sharing the journey!
xo,
Gluten Free Gigi
Don’t take my word for it... Check my sources!
European Bioinformatics Institute
Becker and Vorholter (2009). "Xanthan Biosynthesis by Xanthomonas Bacteria: An Overview of the Current Biochemical and Genomic Data". Microbial Production of Biopolymers and Polymer Precursors. Caister Academic Press.
Becker and Vorholter (2009). "Xanthan Biosynthesis by Xanthomonas Bacteria: An Overview of the Current Biochemical and Genomic Data". Microbial Production of Biopolymers and Polymer Precursors. Caister Academic Press.
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