Hey guys, Nicole here from Four Spoons. Today I’m going to teach you how and why we use Xanthan
Gum in gluten-free baking.
Xanthan Gum is a thickener and it helps to mimic the gluten when you’re baking with gluten free flours.
Now gluten is an awesome ingredient, it helps to bind and gives elasticity to your baked goods.
Now unfortunately, it hurts my tummy, so I have to be creative
in how I can replace it in my baking. And that’s where Xantham Gum really does the trick
I’m gonna show you with a little science experiment.
For my experiment, I have two bowls of gluten-free flour. To one bowl I’m adding a pinch of Xantham
Gum and into the other, no Xanham Gum. Add a bit of water and see how the Xantham Gum reacts with
the flour and the water. Check it out! The Xantham Gum wins, hands down.
This is the type of thickening you need, for successful gluten-free baking.
So if you want more tips, be sure to click the link below.
Gum in gluten-free baking.
Xanthan Gum is a thickener and it helps to mimic the gluten when you’re baking with gluten free flours.
Now gluten is an awesome ingredient, it helps to bind and gives elasticity to your baked goods.
Now unfortunately, it hurts my tummy, so I have to be creative
in how I can replace it in my baking. And that’s where Xantham Gum really does the trick
I’m gonna show you with a little science experiment.
For my experiment, I have two bowls of gluten-free flour. To one bowl I’m adding a pinch of Xantham
Gum and into the other, no Xanham Gum. Add a bit of water and see how the Xantham Gum reacts with
the flour and the water. Check it out! The Xantham Gum wins, hands down.
This is the type of thickening you need, for successful gluten-free baking.
So if you want more tips, be sure to click the link below.
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