Exclusive – the molecular structure of xanthan gum! It appears as an ingredient on seemingly everything and frequently turns up in gluten free recipes. But what exactly is xanthum gum, where does it come from and how should it be used?
Well, I’ve been doing a little research into this mysterious white powder; in fact, I could quote its full molecular structure but it would take up a lot of room and doesn’t make very entertaining reading! Instead, I’ll tell you that it is made from the outer coating of a laboratory-grown micro-organisism called Xanthonomonas campestris. It is used to replace gluten in all manner of baked goods. The amount of xanthum (or xanthan – same thing) gum that you’ll need in your gluten free baking will depend on exactly what you’re making; breads rely heavily on gluten for their structure, cakes not so much and biscuits hardly at all. As a general rule then, try 1 teaspoonful of xanthum per 200g of flour for breads and pizza bases, half a teaspoonful per 200g for cakes and even less (you may get away with none at all) for biscuits and cookies. Opinions seem to differ on when to add the gum, but most recipes I’ve seen say just to add it to the flour. Do let me know about your own success (or failure) stories.
How much do I need?
So as a rule of thumb its: For every cup of wheat-free/gluten-free flour use: 1 tsp xanthan for cakes, 2 tsp xanthan for breads or pizza, and 1 tsp or no xanthan for biscuits
Hope that helps!
Jemma
Jemma Morriss © GoodnessDirect 2007
