This is a great topic for discussion...gluten-free eaters should be asking these questions when buying products and reading labels as informed consumers. Products that rely on tapioca, potato, cassava and rice starches can have high glycemic effects and you introduce better options as well so many options to cook at home
Thanks Ellen - I agree! It can be difficult to know and understand what exactly is in our food! The more we know, the more we can control what goes into our bodies!
Thanks for this explanation, Rachel! 1/4 teaspoon of xanthan gum is the magic ingredient in my easy ice cream base. (And it's Paul Hollywood & Prue Leith approved!)
A good write up, thank you Rachel! I do think it is important to note that even though xantham gum and guar gum are considered safe, even the National Celiac Association recognizes that people with celiac disease commonly react badly to them. Symptoms present similarly to celiac symptoms; bloating, gas, diarrhea, and general discomfort. While we shouldn't fear ingredients, we should know how they might affect us. Especially those of us who are already digestively compromised.
What ingredients work for each person really is individual. Just like a gluten free diet isn't a magic cure for those who don't need it, it is for those who do. I do think it's important for all everyone to understand what things really are so we, and our medical teams can make the call!some people will choose to avoid all of these, some will eat them all, and some will pick one or two and avoid another!
I completely agree! I myself cannot enjoy quinoa, it gives me a much more painful reaction than even gluten. Our diets are highly individual. I just know that people assume these ingredients are "safe" (and they are for many people!), but can also be causing them unnecessary digestive distress.
My husband cant eat quinoa either! That's why there aren't very many recipes that call for it here, I don't often make it because of that! Perhaps it's the saponin in quinoa that doesn't agree with him? I'm not sure. The rest of the fam does well with quinoa, there can be many nuances to dietary needs.
It's so weird. I could enjoy quinoa until I got pregnant with my oldest child. Then all of a sudden I could't tolerate it anymore...even though it had been a staple in my GF diet for years.
It's really great to read deep dives like this on ingredients. However, there is obviously someone who decides the names of ingredients on our labels—specifically, the FDA in the U.S. and the EFSA in Europe.
Xanthan is labeled as gum because it's a biotech-derived ingredient, created as you said through bacterial fermentation and then purified and processed into a powdered form using chemical treatments like alcohol precipitation and drying.
On the other hand, psyllium husks are simply the outer coating (husk) of seeds and exist naturally. This makes them a preferred choice for people who avoid processed foods or for those with bowel issues who need to be cautious about their diet.
Of course, I wouldn't say no to a doughnut or croissant with xanthan gum while having breakfast at a café. But for my day-to-day bread baking, I prefer to avoid it.
Hi Marta you are right! That is who decides. However my question was about guar gum not xanthan. Guar is also a ground up seed similar to psyllium. I do appreciate the extra insight on xanthan! I like your approach !
I use xanthan gum in my recipes. I didn’t when I first started out GF baking because a certain blogger made it sound really scary. I made some really terrible bakes during that time. And then I decided to try it out and we all survived. My bakes come out so much better when I use it and are more like their wheat-filled counterparts.
we are definitely benefitting in our new cooking options from attending your classes and reading your test project explanations - really happy we found you!
When I use arrowroot (a ground tropical root vegetable) it's usually in sauces or fruit fillings. I like that it stays clear (unlike say cornstarch) and is glossy. It doesn't break down and get weepy as easily. I haven't found it strong enough for holding together baked goods on its own, but it can help in combination with other ingredients!
This is a great topic for discussion...gluten-free eaters should be asking these questions when buying products and reading labels as informed consumers. Products that rely on tapioca, potato, cassava and rice starches can have high glycemic effects and you introduce better options as well so many options to cook at home
Thanks Ellen - I agree! It can be difficult to know and understand what exactly is in our food! The more we know, the more we can control what goes into our bodies!
Thanks for this explanation, Rachel! 1/4 teaspoon of xanthan gum is the magic ingredient in my easy ice cream base. (And it's Paul Hollywood & Prue Leith approved!)
Ooh hot tip!!
A good write up, thank you Rachel! I do think it is important to note that even though xantham gum and guar gum are considered safe, even the National Celiac Association recognizes that people with celiac disease commonly react badly to them. Symptoms present similarly to celiac symptoms; bloating, gas, diarrhea, and general discomfort. While we shouldn't fear ingredients, we should know how they might affect us. Especially those of us who are already digestively compromised.
What ingredients work for each person really is individual. Just like a gluten free diet isn't a magic cure for those who don't need it, it is for those who do. I do think it's important for all everyone to understand what things really are so we, and our medical teams can make the call!some people will choose to avoid all of these, some will eat them all, and some will pick one or two and avoid another!
I completely agree! I myself cannot enjoy quinoa, it gives me a much more painful reaction than even gluten. Our diets are highly individual. I just know that people assume these ingredients are "safe" (and they are for many people!), but can also be causing them unnecessary digestive distress.
My husband cant eat quinoa either! That's why there aren't very many recipes that call for it here, I don't often make it because of that! Perhaps it's the saponin in quinoa that doesn't agree with him? I'm not sure. The rest of the fam does well with quinoa, there can be many nuances to dietary needs.
It's so weird. I could enjoy quinoa until I got pregnant with my oldest child. Then all of a sudden I could't tolerate it anymore...even though it had been a staple in my GF diet for years.
It's so interesting! Similarly my husband ate quinoa just fine until he went through chemotherapy for lymphoma!
I'm so sorry your husband had to go through that!
So much great information in one post, Rachel!
Thanks Hilary!!
It's really great to read deep dives like this on ingredients. However, there is obviously someone who decides the names of ingredients on our labels—specifically, the FDA in the U.S. and the EFSA in Europe.
Xanthan is labeled as gum because it's a biotech-derived ingredient, created as you said through bacterial fermentation and then purified and processed into a powdered form using chemical treatments like alcohol precipitation and drying.
On the other hand, psyllium husks are simply the outer coating (husk) of seeds and exist naturally. This makes them a preferred choice for people who avoid processed foods or for those with bowel issues who need to be cautious about their diet.
Of course, I wouldn't say no to a doughnut or croissant with xanthan gum while having breakfast at a café. But for my day-to-day bread baking, I prefer to avoid it.
Hi Marta you are right! That is who decides. However my question was about guar gum not xanthan. Guar is also a ground up seed similar to psyllium. I do appreciate the extra insight on xanthan! I like your approach !
I use xanthan gum in my recipes. I didn’t when I first started out GF baking because a certain blogger made it sound really scary. I made some really terrible bakes during that time. And then I decided to try it out and we all survived. My bakes come out so much better when I use it and are more like their wheat-filled counterparts.
I'm glad you found what works for you!
you are THE BOMB
:)
:)
:)
I love reading your thoughts
.............. like "who decides this?!?!?" LOL
TY for sharing your knowledge and skills
we are definitely benefitting in our new cooking options from attending your classes and reading your test project explanations - really happy we found you!
Thank you Ava that's so wonderful to hear! I'm so happy you're here thanks for reading!!
What are your thoughts on arrowroot powder?
When I use arrowroot (a ground tropical root vegetable) it's usually in sauces or fruit fillings. I like that it stays clear (unlike say cornstarch) and is glossy. It doesn't break down and get weepy as easily. I haven't found it strong enough for holding together baked goods on its own, but it can help in combination with other ingredients!
Very interesting! Thanks for sharing, Rachel!
Thanks for reading Carol!!