I found this information useful. A little help for gluten free baking too. I like to create posts (blogs) when I find something I know I will want to refer back to. This way I won't lose it, like I have in the past when 'only' bookmarking a page. goo.gl/PnOpC goo.gl/PnOpC
"In the kitchen, there are also important differences in using xanthan gum vs. guar gum. In general, guar gum is good for cold foods such as ice cream or pastry fillings, while xanthan gum is better for baked goods."
Comments on usage: chowhound.chow.com/topic s/319926
I have both but didn't know until later how to use them correctly. It would have been nice if they would list this info on the bags. The ones I bought only talk about using them in baked goods.
I never read the book wheat belly but I have heard about it and saw an interview with the doc who wrote the book. Very interesting that he saw patients who could never lose weight begin to lose weight and resolve other issues once they went wheat free.
BEATRIMSOON I've never made a gluten fee bread. I would like to experiment in doing so, I just don't have the time to do the things I enjoy. Maybe someday... I can mentally prepare the dream ;-)
Thank you. I am gluten and wheat sensitive. Only recently found out this was the source of my bloating and discomfort problems. I have been six months gluten free and feel wonderful. I haven't tried baking and don't like the gluten free bread I have tried. Yuk! I have learned to live without bread but sometimes really miss having a sandwich or toast with egg in the morning. Have you baked bread?
Bug that's the beauty of it, no carbs (or gluten). The plain powder has become quite expensive since my last order, but it only takes a small amount, one order will last a couple of years. I made some a few months back and photographed the process for my niece (it took a bit of time I don't have to spare, maybe I can find that old email). It's just amazing how that little drink becomes a thick shake ;-) The best price I've found for the K. Powder is at Netrition: http://goo.gl/KMQNy
Thanks for the tip to thicken the shake, I'm going to try it. Does it make it have more carbs? I will love this, I'm sure. I am right on the verge of getting back on plan. I know because thinking about it helps me psych myself out..
Grace I use konjac flour (Glucomannan Powder) to thicken my Eas: Advantedge Chocolate Fudge 11 Oz Carb Control drinks http://goo.gl/DYgFh * Spark Member Buglet told me about those drinks a long while back, and I just love 'um!
Also it is the "KEY" ingredient in WellBetX PGX http://goo.gl/2Wrpv I keep those in my car and will down 3 or 4 with the bottled water I keep in my car/truck
I use the Xanthan Gum for many things... I've never baked with either. I found it interesting how it takes a bit more GuarGum than XanthanGum in all recipes. I always see these amazing looking sauces I want to try, now I write down the ingredients of whatever and make my own. Like Mae Ploy's Sweet Chili Sauce http://goo.gl/Xr2hU
Wow so easy to make, I just add dried chili seeds to vinegar and let sit, then a bit of garlic, a drop or two of red food dye, water, liquid Splenda and Xanthan Gum... shake shake shake and pour over my steamed or stir fried vegetables....
I'd like to try it in baking, maybe someday when I have the time ;-)
Interesting article. Xanthum Gum is my secret to creamy salad dressings! I love vinegrette dressing, though I don't love the way it typically separates. By adding a bit of Xanthum Gum to my homemade dressing, all the ingredients stay mixed and suspended for a very long time after it is shaken.
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