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Using Xanthan gum, guar gum, etc. in regular baking...

Using Xanthan gum, guar gum, etc. in regular baking...
Posted: 06/07/2009 4:49:28 PM
Xanthan gum, guar gum, gum arabic... are also used in commercial baking WITH regular wheat based flours. I've experimented with Xanthan gum in a cake recipe - it definitely gives a harder texture - you don't need a lot, btw. My fuss has been how to determine the correct amount to use in this type of regular wheat-based flour recipe? (incidentally, using Crisco will give a harder texture, I believe, too) The "why" of its use is, I imagine, in commercial baking where the batter is mixed in large quantities - they need something to stabilize the batter so it doesn't separate whilst it's being distributed to pans for baking. I'd really like to solve this equation - I just don't know a commercial baking company to ask! :-) Thanks!
beboo90
Posts: 3
Re:Using Xanthan gum, guar gum, etc. in regular baking...
Posted: 02/27/2011 8:28:29 PM
Xanthan is purely added in very small amounts in every recipe and with that one bag will last for quite a while.

TheWinterSea
Posts: 1
Re:Using Xanthan gum, guar gum, etc. in regular baking...
Posted: 08/05/2009 8:05:03 PM
I haven't tried it when baking, but I do use it when making homemade ice cream. I use 1/8 tsp. xanthan or guar gum per 2 qt. batch and it keeps it from becoming a solid hard unscoopable block in the freezer. I'd like to try it when baking, but I'm not sure exactly what you are trying to achieve...a softer or firmer cake?

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