Thread replies: 15
Thread images: 1
Thread images: 1
File: BRM-02555-5.jpg (244KB, 1600x1600px) Image search:
[Google]
244KB, 1600x1600px
Came into possession of some xantham gum.
I understand it acts as a gluten mimic for use in baking with non-wheat flours (rice, almond, potato, &c.).
Is there any compelling reason to have this aside from dietary restrictions (of which I have none)?
In my experience, gluten-free breads are never as good as glutinous breads. I tried a couple recipes but don't see the point in discovering the one science experiment resulting in a tolerable product, when a superior wheat version's more readily available and often easier.
>>
>>9411695
I've seen it used more as a thickening/binding agent or stabiliser.
Bread requires gluten imo.
>>
>>9411695
Be careful. It's a laxative.
>>
Japanese invented rice bread
>>
>>9411765
Really?
>>
>>9412092
Not this guy but he's right. Moderate to high consumption can have some laxative effects.
>>
>>
>>9411695
Use it at work as an emulsifier for sauces.
>>
>>9412092
Yes. I now have a hard time trusting amateur gluten-free baked goods, especially when they're made by the type of people who don't follow published recipes very well.
>>
>>9413386
seconded, good for hot sauces too
>>
what the fuck is everyone talking about? xantham gum is used to make sauce feel thicker in your mouth without making it goopy. I've never heard of it being used for baking.
>>
>>9413918
Yes Anon, some things can be used for many things
>>
>>9413918
It's common in gluten free cakes.
>>
>>9411695
This gluten-free fad is creating a whole generation of people who will be unnecessarily gluten intolerant. Real celiac disease is very rare, but tons of people are making themselves allergic to it.
>>
I used to work in a factory that made health supplements and protein shakes.
We used to put xantham gun in to try and cover up the gritty mouth feel that you get from whey protein powder.
Thread posts: 15
Thread images: 1
Thread images: 1