In fact, it is believed that it was man’s insistence on selecting and breeding grain varieties with increasing volumes of gluten (and binding properties) that may have led to the rise of celiac disease in the first place, but I digress. But before we discover the value of xanthan and guar gum, it’s important to understand which part of the gluten molecule is actually the problem for celiacs.
Surprisingly, gluten isn’t actually the real problem for celiac and gluten intolerant people (up to 20% of the population), it’s the ‘prolamin’ portion of the molecules in the aforementioned grains. That is, it is “the toxic component of the gluten molecule is found in the prolamin portion. In wheat this portion is called gliadin. It comprises approximately 40 – 50% of the protein. In rye this portion is called secalin. It comprises about 30-40% of the protein In barley this portion is called hordein It comprises about 35-45% of the protein In oats this portion is called avenin It comprises about 10-15% of the protein There are prolamins in rice, corn, and other foods, but these do not contain the toxic tetrapeptides that are reportedly responsible for the villi damage and rash experienced by celiacs and people with “gluten” sensitivities.
THE DISADVANTAGES OF GLUTEN Upon entering the digestive tract, gluten is broken down into peptide chains similar to other protein sources, however the resulting g-related peptide chain length is considerably longer than for other proteins. These longer peptides are part of the reason the immune response is triggered and cause celiac disease. However, celiacs are not the only people who prefer to avoid gluten. Some of the diseases that also benefit from a gf diet are: irritable bowel syndrome, Crohn’s disease, dermatitis herpetiformis (autism), and ulcerative colitis. For people new to a g-free diet, it’s worth noting that there are an increasing number of “health food” products on our supermarket shelves that are listed as wheat-free, but still contain gluten. Read your ingredients carefully! There are many ‘natural’ products that are used as gelling agents in foods. Some of these can replace the cooking properties of ‘gluten’ in some foods, however, the main focus of this article is on those products that replace the function of gluten in flours. The two main products discussed at the end of this section are xanthan gum and guar gum.
Gelling Agent Descriptions (from wikipedia)
The following substances are just some of those that have gelling properties and are used in the food industry.
Pectin: Found in apples, quinces, plums, currants, oranges, and other citrus fruits. The primary use of pectin is as a gelling agent, thickening agent, and stabilizer in foods. The standard application is to give a gelatinous consistency to preserves or marmalades. People with fructose intolerance and fructose malabsorption, however, avoid pectin like a celiac avoids gliadin!
alginate it is a viscous gum that is abundant in the cell walls of brown algae. It ranges from white to yellowish brown and takes filamentous, granular, and powdery forms. Alginate absorbs water quickly, making it useful as an additive in dehydrated products such as weight-loss aids and in paper and textile manufacturing. It is also used for waterproofing and fireproofing fabrics, as a gelling agent, to thicken beverages, ice creams, and cosmetics, and as a detoxifier that can absorb poisonous metals from the blood.
carrageenans or carrageenans are a family of linear sulfated polysaccharides extracted from red algae. The name is derived from a type of seaweed that is abundant along the Irish coast. Gelatinous extracts of the alga Chondrus crispus have been used as food additives for hundreds of years. Some of the multiple uses of carrageenans are:
Desserts, ice creams, milkshakes, sweetened condensed milk,
sauces: gel to increase viscosity
. Beer: rinse to remove proteins that cause cloudiness
Patés and processed meat: Substitute fat to increase water retention and increase volume
Toothpaste: stabilizer to prevent separation of constituents
Firefighting foam: thickener to make the foam sticky
Cosmetic shampoos and creams: thickener
air freshener gels
Bitumen: gel to increase viscosity
agar or agar agar It is a gelatinous substance derived from marine algae. Historically and in a modern context, it is used primarily as an ingredient in desserts throughout Japan. White and semi-translucent, it is sold in packets as washed and dried strips or in powder form. It can be used to make jellies, puddings and custards.
WHAT ARE THE ‘G’ REPLACEMENT OPTIONS?
While the above products have many uses for gelatin, they do not have the combined properties of: texture, flavor, binding, stabilization, and leavening properties necessary to act as a standard flour replacement. Hence the use of xanthan and guar gum.
XANTHAN GUM Xanthan gum is used as a substitute for wheat gluten in gluten-free breads, pastas, and other flour-based food products. Xanthan gum comes from a strain of bacteria (Xanthomonas campestris) that is used during the fermentation process. This is the same bacteria that causes black rot in broccoli and cauliflower. It is the viscous substance formed by bacteria during the fermentation process that acts as a stabilizer or natural thickener and substitute for gluten. Xanthan is a long chain of three different forms of sugar. What is important to know is that all three of these naturally occurring sugars are present in corn sugar, a derivative of corn syrup. The Xanthomonas campestris bacterium literally eats corn sugar under controlled conditions and the digestion process converts the individual sugars into a single substance with properties like corn starch. Xanthan gum is used in dairy products and salad dressings as a thickening agent and stabilizer.
Surprisingly, Xanthan is also used as a stabilizing and binding component in many cosmetic products. The value of xanthan gum, its binding property, is highly concentrated, meaning only a small amount needs to be used in any one application, keeping costs down. cosmetic manufacturers use very small amounts of cream-based products to prevent the individual ingredients from separating. Even more remarkable (next time you eat xanthan gum) is knowing that it is used in the oil industry. Natural thickeners such as guar gum or xanthan gum are often mixed with water to increase water viscosity or thickness for lubrication purposes. Celiacs should be aware that unlike the bacterium that causes Botox (Clostridium botulinum), the bacterium used to create xanthan is not generally considered harmful to human skin or the digestive system, although some people may find they are allergic. to her. The difference between xanthan gum and guar gum (discussed below) is that some people avoid xanthan gum due to its derivation from corn, soybeans, or other plant products.
GUAR GUM Often where you find xanthan gum, you will find that guar gum is used. The guar plant, also known as the cluster plant, grows mainly in Pakistan and the northern regions of India. Guar gum is a natural food thickener, similar to carob gum, tapioca flour, or cornstarch. Guar gum’s popularity stems from the same reason xanthan is used: it’s highly concentrated for its gelatinous properties, reducing the amount and cost needed in breads, desserts, ice cream, etc. Guar gum is a thickening, binding and plasticizing agent.
Processed foods with creamy textures are often held together by binders like guar gum. This high gelling property has also led to guar gum being used in over-the-counter diet pills, as it can create the feeling of ‘satiety’, but its use as an ingredient in over-the-counter dietary supplements was officially banned in the early 1990s. 1990 by the FDA (in America). The swollen guar gum mass was found to have the potential to cause harmful intestinal and duodenal obstructions. The typical amount of guar gum ingested in regular foods is not considered harmful, although another unwanted side effect of guar gum is that when used in excess it can have a strong laxative effect. This is why some people who are celiac and still suffer from very sensitive bowels or even IBS need to be aware of this potential problem.
HOW xanthan and guar gums are used
Xanthan gum (E415) is a stabilizer, thickener and emulsifier for use with water and is often mixed with guar gum (E412). When wet it becomes rubbery so when added to flour it works much like gluten, that is, it traps gas from the yeast and makes the dough rise. When added to gluten-free wheat flour (about a heaping teaspoon per 1 pound of flour), the flour begins to work similar to a strong white flour. Xanthan gum and guar gum are often already included in g-free flour replacements, however some people prefer to make their own mixes. Because some celiacs want to reduce their corn intake and others are concerned about the possible laxative effects of guar gums, they are often combined to reduce dependence on any one of the specific gums. That being said, you’ll find plenty of forum articles suggesting xanthan gum and guar gum are the absolutely essential (gluten replacement) ingredients for gluten-free baking. If you’re looking for the holy grail of gluten-free flour recipes to replace white wheat flour in baked goods, here it is: ‘Wendy Wark’s Gluten-Free Flour Mix Recipe’ was originally published in the book ‘Living Healthy with Celiac Disease’ (now available in print). Requires the following mix:
- 2-1/4 cup brown rice flour
- 3/4 cup sweet rice flour
- 2/3 cup tapioca starch flour
- 1/4 cup of potato starch flour
- 1/3 cup cornstarch
- 2 teaspoons golden xanthan guar gum
Use 1 cup of this flour for 1 cup of all-purpose flour in recipes. When using this mixture as a flour substitute in baked goods, xanthan gum should be added to the dough in the following proportions:
- bread: add 3/4 teaspoon xanthan gum per cup flour mixture
- cake: add 1/4 teaspoon xanthan gum per cup flour mixture
- biscuits: no additional xanthan gum is needed, if the flour mixture already contains it.
What replaces xanthan? People with corn/soy allergies sometimes try:
- agar agar and caragen as discussed above.
- ground flax seed with coconut for its binding properties.
- glucomannan flour – yam based.
- Unflavored gelatin – a product of animal origin
- Methylcellulose and hydroxypropylmethylcellulose are used to create thermoreversible gels, meaning they gel when heated.
CONCLUSION There are many gelling agents derived from natural resources. While many have ‘interesting’ origins, it appears that xanthan and guar gum remain the most popular g-free substitute ingredients in flours. So the next time you eat either of the two additives, you will be aware of their great versatility.