Xanthan Gum 100g - Suma
	Xanthan Gum What is Xanthan Gum ? It is produced by a fermentation process using corn or soya starch (GMO Free) and a micro-organism (Xanthomonas Campestris). The starches and the organism react together, in a similar way to yoghurt making. The gum produced is then milled to produce an easy to use flour. It is particularly useful when baking using gluten free flours as it mimics the effects of gluten without any of the side effects. Also known as E415, it has been widely used in the food industry for many years. There are no side effects that we are aware of. How do you use it ? Add the gum directly to the dry ingredients, ideally about 2% of the weight of dry ingredients. So for Bread: 1.5 tsp per 500g flour Pastry: 1 tsp per 500g flour Fruit Cakes: 1 tsp per 500g flour. If you are using flour mixes with added Guar Gum reduce the amount of Xanthan Gum by one third. Xanthan Gum works well in recipes for breadmakers. You can get a prescription for Xanthan Gum from your doctor. Gluten free Yorkshire Pudding 2 eggs, 250ml Milk, 150gms gluten free flour, ½ tsp salt, 1 tsp xanthan gum. Thoroughly beat the eggs and add the milk. Mix all the dry ingredients and add to the egg mixture. Heat the oven to gas mark 8, 230C or 450F and warm some oil in a baking tin. Pour in the batter and bake for 30 minutes. Gluten free Bread 1lb gluten free flour, 1oz olive oil, ¾ pint warm water or water milk mix, 1 sachet dried yeast, ½ tsp salt, 1 ½ tsp Xanthan Gum. Rub the oil into the flour, add the salt, xanthan gum and yeast and stir in. Add the liquid gradually to form a dough. Flours absorb different amounts of liquid so don’t worry if you need more or less water. Cover the dough with a damp teacloth and leave to rise for 1hr or until it has doubled in size. Put dough into greased loaf tin and bake in an oven preheated to gas mark 6, 400F/200c for 40 minutes. Cover with foil if top starts to over cook.