About the author

Chrissy Lane

Gluten free living doesn't mean you have to say goodbye to light and fluffy breads and rolls. My gluten free bread recipes, tips and techniques will result in delicious, mouthwatering baked goods every time!

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9 Comments

  1. 1

    Samantha Matete

    Which gum should we use? Neither! I know it is not easy to develop good gluten free bread, but it seems to me that using gums to stick the ingredients together is just a bit lazy! Besides that, if my digestive system is already damaged by gluten, I am not sure that I want to start filling it with gum. Psyllium is far better for you and does the gums job far far better, if not has improved the world of gluten free bread baking! And Chia seed is running a close second to psyllium. I use both with excellent results and no gumminess!

    Reply
    1. 1.1

      Chrissy Lane

      Hi Samantha!

      Thanks for your comments!

      I’m doing some experimentation right now with chia and flax seeds and also with Psyllium –

      Have you ever used flax seeds for the gum replacement?

      ~GF Baker

      Reply
      1. 1.1.1

        Samantha Matete

        Yes but its not very strong. I use it in conjunction with psyllium. Usually a combo of 80% psyllium and 20% ground flaxseed. Psyllium is all I use now in my GF bread baking, its wonderful! 100 times better than xanthan and guar gum!!!

        Reply
    2. 1.2

      Ms. Pris

      The AP flour I buy has guar gum in it, but I have had trouble with yeast breads being truly stable. My answer was to add psyllium to the yeast breads, and they are great! Quick breads don’t seem to need it, but yeast breads need psyllium.

      Reply
  2. 2

    Melissa

    I’m making gluten free, oat free cupcakes and need to make sure that there is no oats in xanthan gum. I’ve heard its derived from oats and corn? finding information about oat free foods is almost impossible. Just want to make sure these are safe for a child with severe allergies 🙂 Thank you

    Reply
    1. 2.1

      Chrissy Lane

      Hi Melissa,

      According to Wikipedia, “Xanthan gum may be derived from a variety of source products that are themselves common allergens, such as corn, wheat, dairy, or soy. As such, persons with known sensitivities or allergies to food products are advised to avoid foods including generic xanthan gum or first determine the source for the xanthan gum before consuming the food.”

      So, in other words, steer clear of xanthan gum, if you’re making something for someone with severe allergies.

      Here’s an article that offers some alternatives… http://gluten-free-bread.org/5-alternatives-to-xanthan-gum-and-guar-gum-in-gluten-free-baking

      Hope that helps!

      Reply
  3. 3

    Paul

    I avoid xanthan gum totally. Here’s why. I’m not gluten intolerant, my partner is, but when we started dating I discovered the GF food I was eating that contained xanthan gum (e.g. Our local Crust pizza shop’s GF base) gave me really bad diahorrea. Every time I ate it, without fail. Even when I cooked our own food at home with good fresh ingredients, I got the same result. There’s lots of info on xanthan gum intolerance on the Internet – worth mentioning it in this guar v xanthan article, I reckon.

    Reply
    1. 3.1

      Chrissy Lane

      Hi Paul,

      Yes – absolutely understand where you’re coming from!

      Appreciate the suggestions too! I have some ideas to cover xanthan gum intolerance a little more in depth in some future articles.

      Stay tuned…

      Thanks for the feedback!

      Reply
  4. 4

    Ann

    I tried Guar Gum in my Gluten Free Baking and it gives my Husband and I a lot of gas. I am new to Gluten Free baking and I was wondering why Baking powder is not used instead of this Guar Gum.

    Reply

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