Guest guest Posted January 26, 2004 Report Share Posted January 26, 2004 >Got some from China today to use in baked goods containing grain >sorghum . Wonder whether it is nutrient dense. Anyone know what >it's made from? Probably seaweed? Dennis It's made from bacteria. Actually if you add some xanthan gum to water, it looks remarkably like kefiili ... long chain polysaccharide, kind of slimy ... AFAIK there's nothing bad about xanthan, and it doesn't seem to bother people's stomachs like guar gum does sometimes. However, using extra egg whites or kefiili or water boiled with flax seeds or gelatin also works. Whipping up egg whites til stiff then adding the flour is actually a decent way to make bread and cakes ... that's how one makes an angel food cake. I like to use egg whites when I have lots of eggs around (when the hens are going full-bore ...) -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2005 Report Share Posted May 27, 2005 I used to order it from Ener-G or the Gluten-Free Pantry (I like their jars), but now I get it at Whole Foods or Draeger's or Country Sun. It should be sold everywhere GF flours are sold. Ask a grocer to help you find it; at every WFM I've been in, it's always near the flours and GF mixes. Good luck! Debbie on 5/27/05 12:44 PM, scbozzo@... at scbozzo@... wrote: one last question for the time being: where can I find xantham gum? I've looked and be unable to locate it... Thanks! Sue ----- Original Message ----- From: Debbie Duncan <mailto:debbie@...> Sent: Friday, May 27, 2005 12:21 PM Subject: Re: [ ] request for GF bread recommendations mollybread This recipe makes a delicious multi-grain gluten-free loaf for the bread machine, using three cups of GF flours. (It also smells scrumptious while baking.) I used to use two cups of the standard, Bette Hagman GF blend* and one cup brown rice flour. Since I learned about the newer, more nutritious flours, I now use this combination: Cup #1: brown rice flour Cup #2: equal parts flaxmeal, teff, and Bette Hagman’s flour blend Cup #3: equal parts amaranth, sorghum, and buckwheat flours Sift the flours with: 3 tsp. xanthan gum 2 tsp. Ener-G Egg Replacer (optional, but I always use it) 1 tsp. salt 3 tsp. sugar Add 1 1/3 cups non-fat dry milk powder and stir into sifted dry ingredients Beat: 2 eggs plus 2 egg whites 1/4 cup melted butter 1 1/2 cups water 1 tsp. rice vinegar 2 tsp. Red Star yeast (I buy it in the jar) Place wet ingredients, dry ingredients, and yeast into the baking pan in the order recommended by the manufacturer. Use medium setting on quick bake, or, for a newer, programmable machine, follow the instructions at the Gluten-Free Pantry web site for the Zojirushi bread machine—you only have to program it once. Open up the machine during the first kneading to scrape down the sides of the pan with a spatula. Be prepared to experiment, and adjust water and yeast if the consistency isn’t right. You can also change the flour mixture to your liking. I obviously have! I order the brown rice and GF blend flours from Ener-G, and buy the other flours at the market (Bob’s or somesuch brand, NOT from a bin). I keep the flours in canisters for easy measuring. Let the loaf cool overnight, if possible, for easy slicing. I store packets of bread in the freezer, then defrost two slices overnight for Molly’s morning toast. *Bette Hagman’s GF blend: 2 parts white rice flour, 2/3 part potato starch flour, 1/3 part tapioca flour Debbie Duncan www.debbieduncan.com on 5/27/05 12:09 PM, flatcat9@... at flatcat9@... wrote: Soooo -- where's this recipe! I'd love to see it. Harper Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2005 Report Share Posted July 5, 2005 carolG wrote: > Daughter brought in salad dressing from Annie's with xanthan gum. I > have not used it. Is this a good thing to eat? Thanks. > carol ================================== Hi Carol, Xanthan gum is produced by the bacterium Xanthomonas campestris. This is a slime that the bacteria produces which allows the bacteria to adhere to the leaves of cabbage so that it can create rotting brown spots. Also on cauliflower leaves. It is used quite extensively as a thickener. Normally it will have a yellow tint to it, as produced by the bacteria, but will be removed using organic solvents (this reads as petrochemical solvents). Personally I wouldn't use it but that is me. I try to stay away from anything processed, boxed, canned, or bottled. *//*/**//* */ -- Peace be with you, Carol. Don " Quai " Eitner " Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal and wakes in man. " Nearly all men die of their remedies, and not of their illnesses. ~Jean Baptiste Molière, Le Malade Imaginaire The obstacle is the path. ~Zen Proverb -- In compliance with the highest standards of Universal Law, this email has been thoroughly disinfected and purified in the solar flares of the sun. Outgoing mail is certified Virus Free. Checked by AVG Anti-Virus. Version: 7.0.323 / Virus Database: 267.8.9/39 - Release Date: 7/4/05 Quote Link to comment Share on other sites More sharing options...
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