What is Xanthan Gum?
It is produced by a fermentation process using corn or soya starch (GMO Free) and a micro-organism (Xanthomonas Campestris). The starches and the organism react together, in a similar way to yoghurt making. The gum produced is then milled to produce an easy to use flour. It is particularly useful when baking using gluten free flours as it mimics the effects of gluten without any of the side effects. Also known as E415, it has been widely used in the food industry for many years. There are no side effects that we are aware of. How do you use it ? Add the gum directly to the dry ingredients, ideally about 2% of the weight of dry ingredients. So for Bread: 1.5 tsp per 500g flour Pastry: 1 tsp per 500g flour Fruit Cakes: 1 tsp per 500g flour. If you are using flour mixes with added Guar Gum reduce the amount of Xanthan Gum by one third. Xanthan Gum works well in recipes for breadmakers. You can get a prescription for Xanthan Gum from your doctor. Gluten free Yorkshire Pudding 2 eggs, 250ml
