Substitute for Guar Gum/Xanthan Gum

[kjbrown92]

I know this is a hopeless quest.... I am trying to find a bread recipe that I can use for everyone. Here's what we cannot have
gluten (me)
potato (DS and DD)
corn (DD)
soy and all legumes (DD and DS)
eggs (DD)
dairy (DD and DS)

So I keep looking at recipes and all of them use either xanthan gum (derived from corn) or guar gum (legume). Is there anything that I can substitute for it?
I have corn-free baking powder and we can do yeast. I have sorghum flour, tapioca flour, brown and white rice flour, coconut flour, buckwheat flour. Any ideas?
Thanks.
Kathy

[Gigi's Mommy]

We are in a similar situation as we need to be gfcf, and for a while I did a top - 8 allergy elimination plus corn (trying to figure out DS's eczema - unsuccessful, but another topic).

I've found for muffins or pancakes, or even some flatbread, the gums are completely unnecessary. I haven't tried loaf bread at all as ds is so happy with a bread he can hold in his hand and eat.

The panckes (I usually make 2-3 inch ones) are fine, and muffins are fine. Flatbread has been a bit crumbly.

Ahhh... don't have the link. I read somewhere to try the recipe without, especially if it is a smaller item, and see - you may not need it at all.

Also, I read somewhere that you can also use gelatin or agar agar for a similar effect. I haven't tried this though, nor have I tried the loaf breads, but maybe this gives something to start with.

Such an adventure, learning how to cook again. HTH!

[kjbrown92]

I've made banana bread and coconut bread successfully. It's the sandwich loaf bread that I'm having trouble with (I tried bread and rolls last weekend with no success). I have read gelatin recently, so I may try that next. Thanks!

[Ruthla]

I would just omit the gum from a GF recipe and see how it works- I'd imagine the end result might be a bit more crumbly but should still taste OK. Maybe add some gelatin in place of the gums? (I've never baked with gelatin since I can't find a kosher version.) Agar may also work- it's a sea veggie that's very "gummy" and I've seen it used as a substitute for gelatin in dessert recipes.

[RasJane]

For one loaf of bread, use 1 pkt of gelatin soaked in 1/4 cup cool water for 5 minutes. Also add about 1/2 C flaxseed meal (freshly ground is best). It can be soaked in boiling water (abt 1/2 C) until the water is cool enough to add to the bread.
Another trick I learned: Take about 1/2 cup of your rice flour for the recipe. Mix it with equal parts of water and boil --stirring constantly-- until it forms a nice gooey ball. All of these things combined should eliminate your need for any gums. And make a pretty decent loaf of bread too! I'd experiment for you (to write down my amounts), but we just switched to a rotation diet and so can only do 1 grain at a time. Good luck!

[kjbrown92]

Thanks. I'll start experimenting again!
Kathy

[Metasequoia]

Originally Posted by kjbrown92

I know this is a hopeless quest.... I am trying to find a bread recipe that I can use for everyone. Here's what we cannot have
gluten (me)
potato (DS and DD)
corn (DD)
soy and all legumes (DD and DS)
eggs (DD)
dairy (DD and DS)

So I keep looking at recipes and all of them use either xanthan gum (derived from corn) or guar gum (legume). Is there anything that I can substitute for it?
I have corn-free baking powder and we can do yeast. I have sorghum flour, tapioca flour, brown and white rice flour, coconut flour, buckwheat flour. Any ideas?
Thanks.
Kathy

Isn't corn-free baking powder made with potato starch? Mine is....

[kjbrown92]

I make my own baking powder: baking soda, cream of tarter, and tapioca starch (equal parts).

[Metasequoia]

Originally Posted by kjbrown92

I make my own baking powder: baking soda, cream of tarter, and tapioca starch (equal parts).

What does cream of tartar & tapioca starch come from? I don't actually know what tapioca is, other than I liked it in my pudding as a kid!

[WC_hapamama]

Originally Posted by Metasequoia

What does cream of tartar & tapioca starch come from? I don't actually know what tapioca is, other than I liked it in my pudding as a kid!

Tapioca is made from a root... Cassava to be exact. You can substitute tapioca starch/flour 1:1 for corn starch or potato starch.

Cream of tartar is a byproduct of winemaking.

edited to add... I'll second the suggestion of trying to substitute gelatin for the gums, or even agar.

edited to add again... someone over at kidswithfoodallergies.org has had good luck adding rice protein powder to her gf baked goods

[kjbrown92]

I have rice protein powder, but don't see how that's a substitute for a gum? I'm going to try gelatin. I have to buy some though, because my 2 yo was climbing on the counters, got into the box of Knox gelatin, and opened the powder and poured it all out!!