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