So, Xanthan Gum by definition is a polysaccharide (a molecule), derived from the bacterial coat of xanthomonas campestris. When you buy it get it in a powder form. It should be in the grocery store right next to the alternative flours.
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Structure of a molecule |
Next question for us non-chemistry majors – WHY do we care about Polysaccharides? Polysaccharides again are molecules (you can't actually see them with your eyes!)
They are important when you eat because they give you energy. They change the food you eat in your gastrointestinal tract. Polysaccharides also change how other nutrients and chemicals are absorbed. So, when you have Celiac and you eat gluten you aren’t absorbing nutrients that your body needs. This is why it’s important to eat things that your body can absorb. There are also many benefits to this:
- 1. Lower cholesterol levels
- 2. Reducing sugar responses after eating
- 3. An association with a reduced diabetes risk
Ok, now I’m sure you’re next question is What the hell is xanthomonas campestris, right? Well, this is kind of gross, so if you are grossed out easily stop reading now. It is a bacterial species that causes a variety of plant diseases. But, keep in mind, not all bacteria is bad for you! (apparently just plants)
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Xanthomonas campestris on plants |
If you’re still reading you’re probably wondering why we’re talking about Xanthan Gum right now. So- when you can’t use wheat flour you need an alternative, like oat flour. However, alternative flours don’t have a lot of natural “glue” to them like wheat flours do. So, you need to add some “glue” like Xanthan Gum.
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Xanthan Gum |
Not convinced? The last time you made cookies with an alternative flour did you use Xanthan gum-No? Ok, so did they turn out crumbly and a weird texture-Yes! So, if you use the Xanthan gum that won’t happen! Be forewarned, you only need a tiny bit! I made banana bread today and my recipe was only for 1 ½ teaspoons. Ta da!
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My Banana Bread |
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