What is Xanthan gum? We ask because it is used as a substitute for gluten, with recipes using gluten free flours, either it be wheat flour with the gluten extracted, or garbanzo bean flour, fava flour just to name a few.
According to the Gluten free Bible Cookbook, xanthan gum is the result of the mixing of corn sugar and a bacteria. It is used in many recipes as a thickening agent and a replacement for gluten in many gluten and wheat free recipes. Xanthan gum is easy to digest.
The cookbook goes on to say if your making dessert breads that 1/2 to 1 teaspoon of xanthan gum is used per cup of gluten free flour. Cakes are 1/4 to 1/2 teaspoon, and cookies is 1/4 teaspoon.
The author of the Gluten Free Bible Cookbook says, though it isn’t an exact science, the amount of xanthan gum you use will also determine the location or area you live in. If you living in a more humid location, you may need more gum to achieve the results you’re looking for.
If the location is arid, you may likely require less. The key to being successful at gluten free baking, is to experiment until you get a recipe that gives you the desired result. Start with a smaller amount than you think you need, and move your way up based on the results.
The cookbook also states it is better to bake in an aluminum baking pan over metal or glass. Doing so will result in a cake or dessert bread baked through and through completely, the middle portion will not be guy or dough like.
We didn’t know this when baking this dessert bread, and we used a metal pan, with almost poor results. We did bake other gluten free breads in glass, but we used corn starch, an except able substitute, in place of xanthan gum, with great results (link here to view Gluten Free Tropical Carrot Cake).
Splendid Recipes has decided to stick to corn starch or arrow root starch with our gluten free baking from now on.
Here is what you will need.
1-1/2 cups Sorghum Flour
1/2 cup Garbanzo Fava Flour
½ cup potato starch
1/2 tsp powdered ginger root
1 tsp sea salt
2 tsp ground cinnamon
2 tsp baking soda
1 tsp Xanthan Gum or any starch, arrow root, corn, or tapioca
1 tsp vanilla extract
1 cup sugar
4 large eggs
1 cup Brown Sugar packed
1/3 cup avocado Oil or coconut oil
1 cup Greek yogurt, plain
3 cups zucchini shredded
½ cup pecan pieces
Preheat oven to 350°F. Coat a 9 x 4 inch glass baking pan with butter and sugar, set aside.
In a large mixer bowl beat together eggs, sugars, oil, yogurt and vanilla. Add flour mixture slowly until just blended. With a large spatula, stir in zucchini, cranberries, and nuts.
Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Bake cupcakes for 15 to 20 minutes. Cool on wire rack. Remove cake from pan.
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