Gluten-free baking

Baking gluten-free can be a challenge as removing gluten reduces the elasticity of the flour. Here are some additives you can use to improve your baking.

Xanthan Gum

Xanthan Gum - pronounced zanthan gum - is a type of starch produced by fermentation (the same process used to make yoghurt, cheese and wine).  It has the very special characteristic of being stretchy and so acts like gluten in providing structure in baking and making softer, less crumbly bread, pastry and cakes.  It is widely used in foodstuffs and household goods e.g. toothpaste, sauces, mayonnaise and may appear in ingredients lists as Xanthan Gum or E415. It is a completely natural vegetarian product with no known health problems when used in the recommended amounts.

What does it do?

Xanthan Gum is a boon for baking with gluten-free mixes - it improves the texture and life of your baking. It can be used in many home-cooking recipes and in breadmakers. Xanthan Gum, when added to gluten-free flour mixes, replaces the gluten 'stretch factor'.  It works very like gluten; it replaces it and binds the baking together to give it a normal texture.

How do you use it?

It comes as a powder, which dissolves in water easily.  Just mix it with the gluten-free mix before adding any liquid. You may need to use a little more liquid as the Xanthan Gum thickens the mixture quite considerably. It doesn't need heat to thicken up like flour does, but it is not affected by oven temperatures either so it is very versatile. The amount to use needs care as some gluten-free mixes on the market already have some form of gum (usually guar gum) in them. The basic principle, for a gluten-free mix that already contains gum, is as follows:

Bread    5 ml/one tsp to 450g/1lb GF mix
Pastry    1.5ml/quarter tsp to 225g/8oz GF mix
Sponge cakes  Not absolutely necessary, a matter of preference
Rich fruit cakes  2.5 ml/half tsp to 225g/8oz GF mix
Light fruit cakes  Eighth tsp to 175g/6 oz GF mix

Where can it be found?

A lot of health shops and organic shops stock it, it is also available by mail order (see our Food and Drink Directory for stockists) and it is available on prescription.

What is Guar Gum?

Guar Gum is a plant derivative and is a gum extracted from the stored food in the seeds of Cyamopsis Tetragonolobus (locust bean), a member of the pea family native to India.  It acts as a thickening agent, an emulsion stabiliser and a dietary bulking agent. 

Try out your baking using one of our gluten-free cookery books - you can buy one at our shop.