| > | | | | three of these natural sugars are present in corn |
| | | | sugar, a derivative of the more familiar corn |
| Celiacs and gluten intolerant people (20% of the | | | | syrup. The Xanthomonas campestris bacteria |
| population) can not have gluten in their diet, hence | | | | literally eat a supply of this corn sugar under |
| the birth of the gluten free industry. However | | | | controlled conditions, and the digestion process |
| gluten' is present in (wheat, rye, barley, oats, | | | | converts the individual sugars into a single |
| triticale) in sizeable amounts and is often hidden | | | | substance with properties similar to cornstarch. |
| from sight. The major benefit of gluten in the | | | | Xanthan gum is used in dairy products and salad |
| cooking process is its binding properties so when it | | | | dressings as a thickening agent and stabilizer. |
| is removed this property needs to be replaced. | | | | Xanthan gum prevents ice crystals from forming |
| Hence the use of xanthan and guar gums - but | | | | in ice creams, and also provides a 'fat feel' in low |
| there are other options available. Find out more. | | | | or no-fat dairy products." Ref 2 |
| In fact it is believed that it has been man's | | | | Surprisingly Xanthan is also used as a stabilization |
| insistence on selecting and growing grain varieties | | | | and binding component in many cosmetic |
| with every increasing volumes of gluten (and | | | | products. The value of xanthan gum its binding |
| binding properties) that may have lead to the | | | | property is highly concentrated, meaning that only |
| increase in celiac disease in the first place, but I | | | | a small amount needs to be used in any |
| digress. But before we discover the value of | | | | application, thus keeping the costs down. cosmetic |
| xanthan and guar gum it is valuable to understand | | | | manufacturers use very small amounts to |
| what part of the gluten molecule is actually the | | | | cream-based products to stop individual |
| problem for celiacs. | | | | ingredients from separating. |
| Surprisingly, gluten is actually not the real issue for | | | | Even more remarkable (the next time you eat |
| celiac and gluten intolerant people (up to 20% of | | | | xanthan gum) is knowing it is used in the oil |
| the population) - it is the prolamin' portion of | | | | industry. Natural thickeners like guar gum or |
| the molecules in the grains mentioned above. That | | | | xanthan gum are often blended with water to |
| is, it is "the toxic component of the gluten | | | | increase waters viscosity, or thickness for |
| molecule lies in the prolamin portion. In wheat this | | | | lubrication purposes. |
| portion is called gliadin. It comprises approximately | | | | Celiacs should be aware that unlike the Botox |
| 40 - 50% of the protein. In rye this portion is | | | | causing bacteria (Clostridium botulinum) the |
| called secalin. It comprises approximately 30 - | | | | bacteria used to create xanthan is typically not |
| 40% of the protein. In barley this portion is called | | | | considered harmful to human skin or digestive |
| hordein. It comprises approximately 35 - 45% of | | | | systems, though some individuals may find they |
| the protein. In oats this portion is called avenin. It | | | | are allergic to it. The difference between Xanthan |
| comprises approximately 10 - 15% of the protein. | | | | and Guar gum (discussed below) is that some |
| There are prolamins in rice, corn and other foods | | | | people avoid Xanthan due to its derivation from |
| but these do not contain the toxic tetrapeptide(s) | | | | corn, soy or other plant products. |
| which are reportedly responsible for the villous | | | | GUAR GUM |
| damage and rash" experienced by celiacs and | | | | Often where you find xanthan gum you will find |
| people with gluten' sensitivities. (Ref 1) | | | | guar gum being used. The guar plant, also known |
| THE DRAWBACKS OF GLUTEN | | | | as a cluster plant, grows primarily in Pakistan and |
| Upon entering the digestive tract, gluten breaks | | | | the northern regions of India. Guar gum is a |
| down into peptide chains in a similar fashion to | | | | natural food thickener, similar to locust bean gum, |
| other protein sources, however the resulting | | | | tapioca flour or cornstarch. The popularity of guar |
| gluten-related peptide chain length is considerably | | | | gum is similar to the reason that xanthan is often |
| longer than for other proteins. These longer | | | | used: it is highly concentrated regarding its gel-like |
| peptides are part of the reason that immune | | | | properties thus reducing the amount and cost |
| response triggers occur and cause celiac disease. | | | | required in breads, puddings and ice creams etc. |
| However celiac are not the only people who | | | | "Guar gum is not just a thickening agent, but a |
| chose to avoid gluten. Some of the disease that | | | | binder and plasticizer as well. When untreated ice |
| also benefit from a gluten free diet are: irritable | | | | cream melts and refreezes, grainy ice crystals |
| bowel syndrome, Crohn's disease, dermatitis | | | | often form. Guar gum has the natural ability to |
| herpetiformis (autism) and those with ulcerative | | | | bind with water molecules, preventing them from |
| colitis. | | | | forming the unwanted crystals. Processed foods |
| For people who are new to a gluten free diet it is | | | | with creamy textures are primarily held together |
| worth noting that there are an increasing number | | | | with binders such as guar gum." (ref 3) |
| of health food' products on our supermarket | | | | This high gelling property has also seen guar gum |
| shelves listed as wheat free, but still containing | | | | used in non-prescription diet pills as it can create |
| gluten - read your ingredients carefully! | | | | the sense of fullness'. However the use of |
| There are many natural' products used as | | | | guar gum as an ingredient in non-prescription diet |
| jellying agents in foods. Some of these can | | | | aids was officially banned in the early 1990s by |
| replace the cooking properties of gluten' in | | | | the FDA (in America). It was found that the mass |
| some foods however the main focus of this | | | | of swollen guar gum had the potential to cause |
| article is on those products that replace the | | | | harmful intestinal and duodenal blockages. |
| function of gluten in flours. The two main products | | | | The typical amount of guar gum ingested in |
| discussed at the end of this section are xanthan | | | | regular foods is not considered harmful although |
| gum and guar gum. | | | | another unwanted side effect of guar gum is that |
| Gelling agent descriptions(from wikipedia) | | | | when used in excess it can have a strong laxative |
| The following substances are only a few of those | | | | effect. This is why some people who are celiac |
| with gelling properties that used in the food | | | | and still suffer from very sensitive bowels or |
| industry. | | | | even IBS need to be aware of this potential |
| Pectin: is found in apples, quince, plums, | | | | problem. |
| gooseberries, oranges and other citrus fruits. The | | | | HOW Xanthan and Guar gum are used |
| main use for pectin is as a gelling agent, thickening | | | | "Xanthan gum (E415) is a stabilizer, thickener, and |
| agent and stabilizer in food. The standard | | | | emulsifier used with water, and often blended with |
| application is giving the jelly-like consistency to | | | | guar gum (E412). When it gets wet, it turns |
| jams or marmalades. People with fructose | | | | rubbery so when added to flour it works in a |
| intolerance and fructose mal-absorption however | | | | very similar way to gluten i.e. it traps the gas |
| avoid pectin like a celiac avoids gluten! | | | | from the yeast thus causing the dough to rise. |
| Alginate is a viscous gum that is abundant in the | | | | When added to gluten free wheat flour (about a |
| cell walls of brown algae. It ranges from white to | | | | heaped teaspoon to 1lb. flour), the flour starts to |
| yellowish-brown, and takes filamentous, granular | | | | perform in a similar way to a strong white flour." |
| and powdered forms. Alginate absorbs water | | | | (ref 4) |
| quickly, which makes it useful as an additive in | | | | Xanthan gum and guar gum are often already |
| dehydrated products such as slimming aids, and in | | | | included in gluten free flour replacements however |
| the manufacture of paper and textiles. It is also | | | | some people prefer to make up their own blends. |
| used for waterproofing and fireproofing fabrics, as | | | | Because some celiacs wish to reduce their intake |
| a gelling agent, for thickening drinks, ice cream | | | | of corn and others are concerned about guar |
| and cosmetics, and as a detoxifier that can | | | | gums potential laxative effects they are often |
| absorb poisonous metals from the blood. | | | | combined to reduce the reliance on either specific |
| Carrageenans or carrageenins are a family of | | | | gum. That said, you will find many forum articles |
| linear sulphated polysaccharides extracted from | | | | suggest that Xanthan gum and guar gum are the |
| red seaweeds. The name is derived from a type | | | | absolutely essential ingredients (gluten |
| of seaweed that is abundant along the Irish | | | | replacement) for gluten free baking. |
| coastline. Gelatinous extracts of the Chondrus | | | | If you are after the holy grail of gluten free flour |
| crispus seaweed have been used as food | | | | recipes to replace white wheat flour in baked |
| additives for hundreds of years. Some of the | | | | goods this is it: Wendy Wark's gluten-free flour |
| many uses of carageenins are: | | | | mix recipe' was originally published in the book |
| · Desserts, ice cream, milk shakes, | | | | Living Healthy with Celiac Disease' (now out of |
| sweetened condensed milks, | | | | print). It calls for the following mix: |
| · sauces: gel to increase viscosity | | | | - 2-1/4 cup brown rice flour |
| · Beer: clarifier to remove | | | | - 3/4 cup sweet rice flour |
| haze-causing proteins | | | | - 2/3 cup tapioca starch flour |
| · Pâtés and processed meat: | | | | - 1/4 cup potato starch flour |
| Substitute fat to increase water retention and | | | | - 1/3 cup cornstarch |
| increase volume | | | | - 2 tsp xanthan or guar gum |
| · Toothpaste: stabilizer to prevent | | | | "Use one cup of this flour for one cup of regular |
| constituents separating | | | | flour in recipes. To make your baked goods |
| · Fire fighting foam: thickener to | | | | healthier and less dependent on refined |
| cause foam to become sticky | | | | carbohydrates, use this gluten-free flour for half |
| · Shampoo and cosmetic creams: | | | | the flour in a recipe, and use teff, quinoa, |
| thickener | | | | amaranth, or buckwheat flour for the other half |
| · Air freshener gels | | | | of the flour in a recipe." (ref 4) |
| · Shoe polish: gel to increase viscosity | | | | When using this mix as a flour substitute in baked |
| Agar or agar agar is a gelatinous substance | | | | goods, xanthan gum must be added to the |
| derived from seaweed. Historically and in a | | | | batter. Use it in the following proportions: |
| modern context, it is chiefly used as an ingredient | | | | - bread: add 3/4 tsp xanthan gum per cup |
| in desserts throughout Japan. White and | | | | of flour mix |
| semi-translucent, it is sold in packages as washed | | | | - cake: add 1/4 tsp xanthan gum per cup |
| and dried strips or in powdered form. It can be | | | | of flour mix |
| used to make jellies, puddings and custards. | | | | - cookies: no additional xanthan gum |
| WHAT ARE THE GLUTEN REPLACEMENT | | | | needed, if flour mix contains it already. |
| OPTIONS? | | | | What substitutes for Xanthan? |
| While the above products have many jelling uses, | | | | People with corn / soy allergies sometimes try: |
| they don't have the combined properties of: | | | | - agar agar, and caragenen as discussed |
| texture, taste, binding, stabilizing and rising | | | | above. |
| properties required to act as a standard flour | | | | - milled flax seed with coconut for its |
| replacement. Hence the use of xanthan and guar | | | | binding properties. |
| gum. | | | | - glucomannan flour - yam based. |
| XANTHAN GUM | | | | - unflavoured Gelatine - an animal based |
| Xanthan gum is used as a substitute for wheat | | | | product |
| gluten in gluten-free breads, pastas and other | | | | - methyl cellulose and hydroxypropyl |
| flour-based food products. Xanthan gum comes | | | | methyl cellulose are used to create |
| from a strain of bacteria (Xanthomonas | | | | thermoreversible gels - that means they gel when |
| campestris) that is used during the fermentation | | | | heated. |
| process. This is the same bacteria that is the | | | | CONCLUSION |
| cause of black rot on broccoli and cauliflower. It is | | | | There are many jelling agents derived from |
| the slimy substance formed by the bacteria | | | | natural resources. While many have interesting' |
| during the fermentation process that acts as a | | | | origins it appears that xanthan and guar gum still |
| natural stabilizer or thickener and gluten | | | | remain the most popular gluten substitute |
| replacement. | | | | ingredients in flours. So the next time you eat |
| Xanthan it is a long chain of three different forms | | | | either additive, you will now be aware of their |
| of sugar. What's important to know is that all | | | | great versatility. |