The Cure for Xanthan Gum

Xanthan gum is ubiquitous in gluten-free baking.  Gums like Xanthan and Guar are meant to replace the stickiness of wheat gluten which binds the particles of flour and other ingredients together.  Without a binder, bread falls apart in crumbs instead of holding together in a slice.

Unfortunately, many people have trouble with gums in the quantity used in gluten-free baking, including symptoms like bloating, cramping, constipation, and other digestive upset.  In addition, gum can give baked goods an unpleasant aftertaste and pasty feel in the mouth, even enhancing the grittiness of rice flours.

I've been experimenting with replacement binders, and the best I've found is milled (ground) chia seeds.  They're inexpensive (about half the price of xanthan gum!) easy to find on Amazon or in health stores, and substitute 1:1 for xanthan gum.  You can also buy whole seeds and grind them in a coffee grinder, in which case measure the ground seeds, not whole.

To use, you take the same amount of chia seeds as the recipe calls for in xanthan gum, or 3/4 of the amount called for in guar gum.  Mix the seeds with twice as much hot water and let sit until it forms a thick gel.  Add the gel to the other ingredients and mix really well (for breads, use a stand mixer and mix for at least 3 minutes on medium speed).  Add 15 minutes to the baking time called for in the recipe, but check after 10.

As an example, I successfully used ground chia seeds in my favorite gluten-free french bread recipe from Simply Gluten Free.  As the recipe calls for 3 teaspoons of xanthan gum, I instead used 3 teaspoons of ground chia seeds in 6 teaspoons of very hot water.  I let it gel, then added it with the other wet ingredients.  I added 15 minutes to the bake time.

The results were much better than with the gum; super moist and chewy bread with no aftertaste or gummy feel.  The chia did add a barely noticeable, but pleasant nutty flavor.  I used black chia seeds, so if the flavor is an issue, try white chia instead. 

The bread was super-moist.  If your baked good is already very moist (like cake) you may want to eliminate some liquid to balance the addition of the chia.  I would leave out liquid equal to the amount of hot water you used in the chia, and then check at the normal bake time to see if it needs the additional 15 minutes.  

Note that if you are already using chia or flax as an egg substitute, you may be able to simple leave out the gum and have the recipe turn out just fine!  Try it before you bother adding additional seeds. 

The downside:  Baked goods with Chia seem to stale out faster (not that any gluten-free baked good really lasts).  The bread I made yesterday is a bit crunchy today, but refreshed well in the microwave.  I would count on, as soon as it's cool, either crumb-sealing cakes and cupcakes or freezing them.  Wrap bread tightly and refrigerate, or slice and freeze.  You can also let it stale out and make it into stuffing, french toast, bread pudding, casserole, etc. the next day.  

Best Gluten-Free Thin Crust Pizza Recipe

After trying nearly a dozen gluten-free thin-crust pizza recipes over the years...I finally have a winner.  THIS RECIPE from Food.com user ukichix has the fewest ingredients, and happens to make a perfect crispy, slightly chewy thin crust.  For those with multiple sensitivities, it also happens to be casein, soy, dairy, gum and egg-free. 

UPDATE:  10/18/14

I have made quite a few improvements to the recipe, so I am posting my modified version here instead of linking to the original:

1/2 cup white rice flour
2/3 cup tapioca or potato starch
2 tablespoons sweet white rice flour
1 tablespoon active dry yeast
1/2 teaspoon sugar
Just shy of 1 cup hot tap water (start with 1 3/4 and add if needed)
handful of cornmeal for dusting pizza pan
Bowl of olive oil for spreading dough

1. Let the yeast, sugar and water sit in a warm place to start bubbling.  If it doesn't start forming bubbles/foam on top after five minutes, your yeast has gone off and needs replacing.
2. Preheat the oven to 450 degrees Fahrenheit
3. Sprinkle/dust a pizza pan or cookie sheet with cornmeal
4. mix flours
5. Stir in water/yeast/sugar mix and stir until incorporated.  You should have a wet dough that clumps instead of drips, but isn't so dry that you can handle it with your hands without it sticking.  Like thick mud.
6. Spread it in the pizza pan with oiled fingers, and dip your fingers in the oil each time the dough starts to stick.  You want it no thicker than 1/8 inch in any one place.  A patting motion works better than a smoothing motion to spread the dough.

Let rise in a warm place for 20-30 minutes.
Bake for 15 minutes
Spread sauce, cheese, and/or toppings, and bake for an additional 8-10 minutes until done.


A few notes on the making:

1.  If you are just starting gluten-free, replace your old pizza stone.  There is no way to remove the gluten remnants from the pores of the stone, and it can contaminate anything you bake on it.
2.  Heavy duty kitchen shears work better to cut the pizza than a rolling pizza cutter or knife.

This recipe also makes a quick garlic crackerbread appetizer with spreadable goat cheese.  Here's how:

1. Make the recipe as listed 
2. During the first 15 minute bake, mix 1/4 cup olive oil, 2 tablespoons grated Parmesan cheese, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp dried oregano, and a dash of salt and pepper. 
3. After the initial 15 minute bake, brush olive oil mix over entire crust (to the edges).
4. Bake for an additional 7-8 minutes, keeping a close eye on it to prevent burning.
5. Cut into squares for homemade crispy garlic flatbread, and serve with soft cheeses or bruschetta.  

To make Italian Cheese Bread, use the garlic crackerbread recipe but add extra Parmesan and a couple handfuls of shredded mozzarella for the second bake.  

Homemade Frozen Yogurt

I've really missed soft-serve frozen yogurt.  You can never really be sure the stuff they serve at yogurt places is gluten-free, and you can be pretty sure there's cross-contamination.  I tried the obvious first:  put some store-bought yogurt into the ice cream maker.  Not only did it work, it only took a few more tweaks to make something so tasty, rich and creamy that you'll never be tempted by TCBY again.

I use the Publix store brand fruit on the bottom lowfat yogurt.  While it is fantastic straight out of the ice-cream maker, after a few hours it gets pretty hard.  I would need to thaw it out for a while (20 minutes or so) before serving once it has frozen overnight.  I could make it creamier straight from the freezer by reducing liquid and increasing fat.  That can mean using full-fat yogurt (or greek-style) or using all cream instead of cream and milk.  Added sugar will help (to a point), as will a small amount of guar gum.  Since we tend to finish it off pretty quickly, this isn't a problem. 

Homemade Frozen Yogurt

Freeze the bucket of your ice-cream maker according to directions (usually for at least 24 hours).  Leave it in the freezer until ready to process. 

Combine the following in a separate bowl:

12 ounces of sweetened/flavored yogurt (I use fruit on the bottom)
OR
12 ounces of plain yogurt plus jam, honey, or other sweetener to taste

AND
1/4 cup whole milk
1/4 cup heavy cream
1/2 teaspoon pure vanilla extract
1/4 cup sugar (optional, depending on flavor desired)
1 cup fresh berries or fruit, chopped small (optional) or nuts

Mix everything together
Process in ice cream freezer until slightly thicker than soft-serve

Serve immediately, or freeze up to two hours first.  After two hours, let thaw on counter for 20 minutes before serving to soften up.  

Serves 4 at 1-2 scoops each, or 2 at NOMNOMNOMNOM size servings. 

Small-Batch Tomato Soup (Gluten-Free)

Because it is apparently impossible to find gluten-free tomato soup for anything less than $5.00 per meal, I offer the following recipe:

Small-batch tomato soup

Ingredients: 

1 small can tomato paste (6 oz, or about 1/3 cup)
1/2 small onion (approx 1/3 cup chopped)
2 cloves garlic, minced
1/2 teaspoon dried basil or 1 tsp fresh, finely chopped
1 tablespoon unsalted butter or olive oil
2 cups vegetable stock (or 2 tsp Better than Bullion vegetable base and 2 cups hot water)
Up to 1/2 cup heavy cream or whole milk (to taste)
You may also need up to 1/4 tsp baking soda
Optional:  1/2 cup canned diced tomatoes, salt-free, if you like "chunky" soup

Melt the butter (or heat the oil) in the bottom of a medium size pot on medium heat
Sautee the onion and garlic until soft
add the basil
continue to sautee until browned
add the tomato paste and vegetable stock
If you want chunky soup, add the canned diced tomatoes
stir well to combine
simmer for 20-30 minutes
taste the mixture.  If it is too sour or acid, add 1/8 teaspoon baking soda and stir well while it foams.  Wait one minute and taste again, adding another 1/8 tsp if necessary.  The soda will neutralize the acidity of the tomatoes, but too much will make the soup bland. 
let soup cool slightly, then stir in cream or milk to whatever preference you have for creaminess. Start with 1/4 cup, taste, and increase as needed.  I have not tried substitute milks (soy, coconut, rice, etc.) and do not know how they behave, but since you're not "cooking" the milk, I suspect it would work just fine. 
 

Gluten-Free Featured Product: Peter Pan Peanut Butter

GLUTEN FREE FEATURED PRODUCT

A regular postings of gluten-free products that I use myself and are available in my local grocery store.  You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews. Gluten-Free status is based on information from the manufacturer, the current Cecelia's Marketplace shopping guide and personal experience, and may change if the company changes formulation or manufacturing processes.

 Peter Pan Peanut Butter

I try to avoid corn syrup, primarily because it makes things too sweet.  Peter Pan doesn't use corn syrup, and they're the best reasonably-priced peanut butter that's listed as gluten-free by Cecelia's Marketplace Guide or package labeled.  I particularly like the crunchy to make GF peanut butter cookies :-) 

Roasted Balsamic Brussel Sprouts (Gluten-Free)

Brussel Sprouts have an unearned reputation as the child torture device of the vegetable world.  They do have a cabbage-like flavor when steamed (or too old), but it turns out that when you roast them, they come out pretty darn tasty.  I made these for someone who despises brussel sprouts in any shape or form, and he took seconds.  The vinegar browns to a sweet glaze on the sprouts. 

Preheat oven to 350 degrees F

Ingredients:
1/2 pound brussel sprouts 
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

You can leave brussel sprouts less than 1/4" diameter, but cut larger sprouts into halves or quarters.  Cut the end off the stem, then slice lengthwise along the stem so that the leaves are held together with part of the stem in each piece.

Combine the oil and vinegar and toss brussel sprouts. Set in a pan so that they are 1-2 layers deep. Sprinkle with salt and pepper.

Bake at 350 for 25 minutes.

Serve immediately (they reheat well but don't keep long).

This works beautifully with other dark green vegetables, including broccoli or parboiled green beans. 

Gluten-Free Featured Product: Yoplait Yogurt

GLUTEN FREE FEATURED PRODUCT

A regular postings of gluten-free products that I use myself and are available in my local grocery store.  You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews. Gluten-Free status is based on information from the manufacturer, the current Cecelia's Marketplace shopping guide and personal experience, and may change if the company changes formulation or manufacturing processes.

Yoplait Yogurt

Yoplait is a gluten-free hero in my book, because they actually label which of their yogurts are gluten-free.  Check the back of the container, near the middle.  The labels are there for their original and light yogurts, but I did not have one of their greek yogurts to check.  Even flavors you would expect to be off the table (like strawberry cheesecake) are actually gluten-free (and also now in my fridge...).  Remember to double-check the package, as they will remove the gluten-free label if their manufacturing processes change and it is no longer gluten-free.