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Xantham gum
Question:
What is xantham gum and if a recipe asks for it what would you use as a substitute?
Answer:
Xanthan Gum derives its name from the type of bacteria used in fermentation processes – Xanthomonas campestris. This is the same bacteria that causes black rot that you see on broccoli, cauliflower, other leafy veggies.
It can be produced from simple sugars using a fermentation process. When a sugar is fermented by this type of bacteria it creates a broth or a gooey substance, which is made solid by adding an alcohol. It is then dried and turned into a powder. These sugars can come from many sources – wheat, corn, soy, dairy.
It is used as an additive for its thickening and stabilisation properties. You will often find it in many gluten free foods as it gives the food a stickiness that you would normally achieve with gluten.
This ingredient is also used in many industrial processes, for example, the oil industry to thicken drilling mud! You will also find it in cleaners (tile, grout, toilet bowl), paints, adhesives.
It is lab made ingredient.
Your body is unable to digest it.
It does not provide any calories or nutrients.
It is in the product for the manufacturers benefit not yours.
Real whole food alternatives to xanthan gum include:
– psyllium husk
– chia seeds and water
– ground flaxseeds and water
Category:
Ultra Processed Ingredients
Frankie, do you mind if I ask what wholefood sources do you use for thickening?
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I don’t thicken many sauces…if I am making a gravy I will use a little bit of organic plain flour
Raeline, one of the Thermomix recipes I use regularly says to substitute xanthum gum for cornflour for a Paleo option. I have been using it because it uses less and is easier to add than creating a cornflour mix with water. I never really thought about it as I’ve seen in lots of ‘healthy’ Thermomix recipes. Thanks for posting the question. Frankie, is cornflour better or not really?
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It depends on how it has been processed (they aren’t all created equal). Personally I haven’t used corn flour in over a decade. I opt for whole food sources that can still provide thickening capabilities but haven’t been through as much processing.
Thanks Frankie very interesting. The latest Thermomix low carb cookbook had recipes that include xanthum gum and I stupidly just purchased it without researching….
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You are welcome. The world of our food is VERY interesting indeed!
Thanks Frankie very interesting. The latest Thermomix low carb cookbook had recipes that include xanthum gum and I stupidly just purchased it without researching….
You are welcome. The world of our food is VERY interesting indeed!
Raeline, one of the Thermomix recipes I use regularly says to substitute xanthum gum for cornflour for a Paleo option. I have been using it because it uses less and is easier to add than creating a cornflour mix with water. I never really thought about it as I’ve seen in lots of ‘healthy’ Thermomix recipes. Thanks for posting the question. Frankie, is cornflour better or not really?
It depends on how it has been processed (they aren’t all created equal). Personally I haven’t used corn flour in over a decade. I opt for whole food sources that can still provide thickening capabilities but haven’t been through as much processing.
Frankie, do you mind if I ask what wholefood sources do you use for thickening?
I don’t thicken many sauces…if I am making a gravy I will use a little bit of organic plain flour