In reality it is believed that it has been man ' s insistence on selecting and growing grain varieties with every evolving volumes of gluten ( and binding properties ) that may have cause to the increase in celiac disease in the first longitude, but I digress. But before we discover the value of xanthan and guar gum it is beneficial to understand what part of the gluten whit is truly the problem for celiacs.
Surprisingly, gluten is fully not the real theory for celiac and gluten grudging people ( up to 20 % of the folks ) - it is the ‘prolamin ' portion of the molecules in the grains mentioned uppermost. That is, it is " the toxic component of the gluten iota lies in the prolamin portion. In wheat this portion is called gliadin. It comprises approximately 40 - 50 % of the protein. In rye this portion is called secalin. It comprises approximately 30 - 40 % of the protein. In barley this portion is called hordein. It comprises approximately 35 - 45 % of the protein. In oats this portion is called avenin. It comprises approximately 10 - 15 % of the protein. There are prolamins in rice, corn and other foods but these do not carry the toxic tetrapeptide ( s ) which are reportedly engaged for the villous damage and impulsive " experienced by celiacs and people with ‘gluten ' sensitivities. ( Ref 1 )
THE DRAWBACKS OF GLUTEN
Upon incoming the digestive tract, gluten room down into peptide derbies in a similar fashion to other protein sources, however the resulting gluten - related peptide chain twist is in fact longer than for other proteins. These longer peptides are part of the motive that immune response triggers befall and cause celiac disease. However celiac are not the only people who chose to avoid gluten. Some of the disease that also benefit from a gluten free diet are: irritable bowel syndrome, Crohn ' s disease, dermatitis herpetiformis ( autism ) and those with ulcerative colitis.
For people who are new to a gluten free diet it is worth noting that there are an elaborating number of ‘health food ' products on our supermarket shelves listed as wheat free, but still containing gluten - scrutinize your ingredients carefully!
There are many ‘natural ' products used as jellying agents in foods. Some of these can replace the cooking properties of ‘gluten ' in some foods however the main center of this article is on those products that replace the function of gluten in flours. The two main products discussed at the tail end of this section are xanthan gum and guar gum.
Gelling point descriptions ( from wikipedia )
The following substances are only a few of those with gelling properties that used in the food industry.
Pectin: is initiate in apples, quince, plums, gooseberries, oranges and other citrus fruits. The main use for pectin is as a gelling means, prosperity portion and stabilizer in food. The standard application is giving the jelly - like consistency to jams or marmalades. People with fructose intolerance and fructose mal - suspicion however avoid pectin like a celiac avoids gluten!
Alginate is a sticking gum that is abundant in the cell walls of brown algae. It ranges from neutral to pasty - brown, and takes filamentous, granular and powdered forms. Alginate absorbs water quickly, which makes it advantageous as an additive in dehydrated products conforming as slimming aids, and in the manufacture of paper and textiles. It is again used for waterproofing and fireproofing fabrics, as a gelling aid, for proliferation drinks, freeze cream and cosmetics, and as a detoxifier that can drink poisonous metals from the blood.
Carrageenans or carrageenins are a family of linear sulphated polysaccharides extracted from copper seaweeds. The name is derived from a type of seaweed that is abundant along the Irish coastline. Gelatinous extracts of the Chondrus crispus seaweed have been used as food additives for hundreds of dotage. Some of the many uses of carageenins are:
• Desserts, ice cream, milk shakes, like sugar concise milks,
• sauces: gel to increase viscosity
• Beer: clarifier to withdraw mistiness - causing proteins
• Pโt้s and processed meat: Substitute fat to increase water retention and increase whistle stop
• Toothpaste: stabilizer to prevent constituents splitting
• Fire fighting suds: thickener to cause soapsuds to become sticky
• Shampoo and cosmetic creams: thickener
• Air freshener gels
• Shoe polish: gel to increase viscosity
Agar or agar agar is a gelatinous substance derived from seaweed. Historically and in a modern nuance, it is mainly used as an ingredient in desserts throughout Japan. Clear and semi - limpid, it is partial in packages as washed and dried strips or in powdered scheme. It can be used to make jellies, puddings and custards.
WHAT ARE THE GLUTEN REPLACEMENT OPTIONS?
While the over products have many jelling uses, they don ' t have the combined properties of: features, taste, binding, stabilizing and rising properties required to act as a standard flour replacement. Hence the use of xanthan and guar gum.
XANTHAN GUM
Xanthan gum is used as a substitute for wheat gluten in gluten - free breads, pastas and other flour - based food products. Xanthan gum comes from a strain of bacteria ( Xanthomonas campestris ) that is used during the fermentation process. This is the identical bacteria that is the cause of inklike tripe on broccoli and cauliflower. It is the slimy substance formed by the bacteria during the fermentation process that acts as a natural stabilizer or thickener and gluten replacement.
Xanthan it is a long chain of three different forms of sugar. What ' s important to know is that all three of these natural sugars are started in corn sugar, a derivative of the more recognized corn syrup. The Xanthomonas campestris bacteria literally eat a supply of this corn sugar under controlled conditions, and the digestion process converts the select sugars into a single substance with properties similar to cornstarch. Xanthan gum is used in dairy products and salad dressings as a fleshing out consideration and stabilizer.
>>> Diet
... Weight Loss
and Healthy Foods
Xanthan gum prevents refrigerate crystals from forming in ice creams, and besides provides a ' fat perceive ' in low or no - fat dairy products. " Ref 2
Surprisingly Xanthan is further used as a stabilization and binding component in many cosmetic products. The value of xanthan gum its binding property is highly concentrated, drift that only a piddling amount needs to be used in branch application, and so keeping the costs down. cosmetic manufacturers use very inconsiderable amounts to cream - based products to stop own ingredients from disjoining.
Even more remarkable ( the next time you eat xanthan gum ) is knowing it is used in the oil industry. Natural thickeners like guar gum or xanthan gum are repeatedly blended with water to increase waters viscosity, or breadth for lubrication purposes.
Celiacs should be aware that unlike the Botox causing bacteria ( Clostridium botulinum ) the bacteria used to compose xanthan is typically not considered harmful to human skin or digestive systems, though some people may find they are hypersensitive to it. The difference between Xanthan and Guar gum ( discussed below ) is that some people avoid Xanthan due to its spring from corn, soy or other plant products.
Often position you find xanthan gum you will find guar gum being used. The guar plant, further declared as a cluster plant, grows primarily in Pakistan and the northern regions of India. Guar gum is a natural food thickener, similar to locust bean gum, tapioca flour or cornstarch. The confidence of guar gum is similar to the reason that xanthan is often used: it is highly concentrated slant its gel - like properties for reducing the amount and cost required in breads, puddings and chill creams etc.
" Guar gum is not just a evolution board, but a binder and plasticizer as well. When untreated cool cream melts and refreezes, grainy chill crystals regularly contour. Guar gum has the natural ability to bind with water molecules, preventing them from forming the unwanted crystals. Processed foods with creamy textures are primarily in charge well-balanced with binders jibing as guar gum. " ( ref 3 )
This high gelling property has also seen guar gum used in non - prescription diet pills as it can create the sense of ‘fullness '. However the use of guar gum as an ingredient in non - prescription diet aids was officially banned in the early 1990s by the FDA ( in America ). It was found that the mass of swollen guar gum had the potential to cause harmful intestinal and duodenal blockages.
The typical amount of guar gum ingested in regular foods is not considered harmful although another unwanted side effect of guar gum is that when used in excess it can have a strong laxative effect. This is why some people who are celiac and still suffer from very sensitive bowels or even IBS need to be aware of this potential problem.
HOW Xanthan and Guar gum are used
" Xanthan gum ( E415 ) is a stabilizer, thickener, and emulsifier used with water, and often blended with guar gum ( E412 ). When it gets wet, it turns rubbery so when added to flour it works in a very similar way to gluten i. e. it traps the gas from the yeast thus causing the dough to rise. When added to gluten free wheat flour ( about a heaped teaspoon to 1lb. flour ), the flour starts to perform in a similar way to a strong white flour. " ( ref 4 )
Xanthan gum and guar gum are often already included in gluten free flour replacements however some people prefer to make up their own blends. Because some celiacs wish to reduce their intake of corn and others are concerned about guar gums potential laxative effects they are often combined to reduce the reliance on either specific gum. That said, you will find many forum articles suggest that Xanthan gum and guar gum are the absolutely essential ingredients ( gluten replacement ) for gluten free baking.
If you are after the holy grail of gluten free flour recipes to replace white wheat flour in baked goods this is it: ‘Wendy Wark ' s gluten - free flour mix recipe ' was originally published in the book ‘Living Healthy with Celiac Disease ' ( now out of print ). It calls for the following mix: 2 - 1 / 4 cup brown rice flour 3 / 4 cup sweet rice flour 2 / 3 cup tapioca starch flour 1 / 4 cup potato starch flour 1 / 3 cup cornstarch 2 tsp xanthan or guar gum
" Use one cup of this flour for one cup of regular flour in recipes. To make your baked goods healthier and less dependent on refined carbohydrates, use this gluten - free flour for half the flour in a recipe, and use teff, quinoa, amaranth, or buckwheat flour for the other half of the flour in a recipe. " ( ref 4 )
When using this mix as a flour substitute in baked goods, xanthan gum must be added to the batter. Use it in the following proportions: bread: add 3 / 4 tsp xanthan gum per cup of flour mix cake: add 1 / 4 tsp xanthan gum per cup of flour mix cookies: no additional xanthan gum needed, if flour mix contains it already.
What substitutes for Xanthan?
People with corn / soy allergies sometimes try: agar agar, and caragenen as discussed above. milled flax seed with coconut for its binding properties. glucomannan flour - yam based. unflavoured Gelatine - an animal based product methyl cellulose and hydroxypropyl methyl cellulose are used to create thermoreversible gels - that means they gel when heated.
There are many jelling agents derived from natural resources. While many have ‘interesting ' origins it appears that xanthan and guar gum still remain the most popular gluten substitute ingredients in flours. So the next time you eat either additive, you will now be aware of their great versatility.
Healthy Diet Foods
>>> Diet
... Weight Loss
and Healthy Foods
0 Comments