Cooking with food intolerances

Gums January 11, 2011

Filed under: Information — Kathy Brown @ 3:24 pm

There are several gums which can be used when making gluten-free baked goods. By far, the most popular, in commercial use, is xanthan gum. The problem is, it’s made from corn most of the time (call the company to make sure, but keep asking until you’re satisfied with their answer). Another option is guar gum. For a long time, my son was sensitive to guar gum as well. That left karaya gum, made from a gum tree. I use Wilton (yes, the cake decorating company) brand Gum-Tex, which is karaya gum. When I use other people’s recipes, I usually do a 1:1 replacement for xanthan gum or guar gum, but there is an actual ratio to use: 3/4 tsp. xanthan gum = 1 tsp. guar gum = 1/2 tsp. karaya gum


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