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Xanthan gum  This thread currently has 2,570 views. Print Print Thread
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Possum
Wednesday, February 1, 2012, 11:51pm Report to Moderator Report to Moderator

Rh- Expluntherer... It means I'm an O...;-)
Ee Dan
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Thanks TJ!!
Quoted from Dianne
Perhaps, there are several factors for me to consider, but my insides are not so happy since I ate the baguette that I made with xanthan gum...now mind you there were other things happenings that could have contributed to it all...but I won't be eating xanthan gum again just to be safe.  and so I will experiment with the tragacanth and then take a break from experimenting. Let's keep our fingers crossed; I'm placing a lot of hope in that tragacanth gum!
I empathise with the "Once I have an episode, it takes one month for me to get to feeling better" Do I ever!! I have just re-realised (yes a slow learner ) that the hidden "stuff" in foods really messes me up...even more than I thought??!!
Having begun again, the process of detoxing from phenols, salicylates & other "ates" etc ( form tryung to introduce " beneficial" fruits in to my diet...I am beginning to finally feel more myself again & to have some motivation back
It's not that anything obvious* makes me crave wrong food, I just don't crave to be "good" when all I do & give up I still get nowhere?! *in the end it is the above mentioned "things" that result in me feeling subtley "drugged" & lacking in enough energy & desire that hold me back!! Here's to research!!!

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Possum
Thursday, February 2, 2012, 12:00am Report to Moderator Report to Moderator

Rh- Expluntherer... It means I'm an O...;-)
Ee Dan
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Quoted from Spring

Back when my sister and I were trying out different flours etc. every day, trying to make compliant bread - one of us trying one thing and the other trying another, we came up with some really strange breads!   Tasty enough, but, boy, the texture!! Some of them I'm sure you could have used to knock a mule down! I'm sitting here laughing just thinking about it! One thing I learned, a tad of ginger really adds to the flavor. Makes all the difference. I bet your bread made good toast, right?
I am scared to start trying!!   Breadmaker & flour bought ages ago, (tick) Need to buy more flour now yeast bought (tick) But yet to start... & apparently I need something called yeast improver???? (yet to buy) Is it even gluten free???

Meanwhile my Hunter Husband still loves toast so I pay through the nose for store bought Logic sought (no tick)

My first ever loaf was a real brick!! My "very new" (at that stage) husband joked we could use it for our mudbrick home!!!!
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TJ
Thursday, February 2, 2012, 1:06am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Spring
I bet your bread made good toast, right?
Yes, it does make good toast.  At least it doesn't seem to be affecting me badly.
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Spring
Thursday, February 2, 2012, 3:10am Report to Moderator Report to Moderator

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Ee Dan
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Quoted from TJ
Yes, it does make good toast.  At least it doesn't seem to be affecting me badly.

That is great, TJ! See, your work is paying off, better than you first thought, anyway!! Nothing is more satisfying that getting a loaf of bread just right. And the smell when it is cooking!! It takes some practice, but I finally got so I could make six or seven loaves in one day that were acceptable. I'm really proud of you that you are able to make this effort toward having something that makes you feel better in more ways than one!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Dianne
Thursday, February 2, 2012, 3:23am Report to Moderator Report to Moderator

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Ee Dan
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Quoted from Possum
"Once I have an episode, it takes one month for me to get to feeling better"[/color] Do I ever!! I have just re-realised (yes a slow learner ) that the hidden "stuff" in foods really messes me up...even more than I thought??!!


Possum - we are a work in progress are we not?! The hidden stuff is so innocuous but deadly IMHO.
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Dianne
Thursday, February 2, 2012, 3:30am Report to Moderator Report to Moderator

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Quoted from TJ
I don't understand how it can be gluten-free if grown on wheat.  Crazy!  They must have some extremely thorough process for separating the proteins from the rest of it.


TJ - I was at the health food store this evening and took the liberty to closely read the back of Bob's Mill Xanthan Gum and it is written that they use a certain system to check to see if there is any gluten present.
C-Sharp may know the name of the system.

So according to them it is gluten-free and I saw no mention of ppm (parts per million), that means no trace amount either.

Well, I still don't want to have any but I am happy for you that you seem to be fine with it.

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TJ
Thursday, February 2, 2012, 2:22pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Spring
That is great, TJ! See, your work is paying off, better than you first thought, anyway!! Nothing is more satisfying that getting a loaf of bread just right.
It would be a huge stretch to claim I got it "just right"!

Quoted from Dianne
TJ - I was at the health food store this evening and took the liberty to closely read the back of Bob's Mill Xanthan Gum and it is written that they use a certain system to check to see if there is any gluten present.
Elisa?
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Dianne
Thursday, February 2, 2012, 6:08pm Report to Moderator Report to Moderator

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TJ - yes, Elisa. Are you familiar with this?
    
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TJ
Friday, February 3, 2012, 12:29am Report to Moderator Report to Moderator

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Kyosha Nim
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It's just a "gluten assay".  I don't know much except that it's used to test for the presence of gluten.
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Spring
Thursday, January 10, 2013, 4:26am Report to Moderator Report to Moderator

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This thread is interesting, and I think it should be back on the "front page!"


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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ruthiegirl
Thursday, January 10, 2013, 3:10pm Report to Moderator Report to Moderator

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Most xanthan gum is made from corn. That would make it gluten-free, but still problematic for many of us.


Ruth, Single Mother to 19yo   O- Leah (in Israel for the school year), 17yo O- Hannah, and  12yo B+ Jack


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meribelle
Thursday, January 10, 2013, 8:48pm Report to Moderator Report to Moderator

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Kyosha Nim
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I really do not like the gummy texture that my breads have with xanthan gum.  I tried a loaf with chia gel and it tasted good but did not hold together well.  My grandson cannot have gluten or yeast so coming up with a decent bread is hard.  I will gladly take any suggestions.  Preferably without xanthan gum.


Pick yourself up, dust yourself off, and start all over again.  Blessings, meribelle
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C_Sharp
Thursday, January 10, 2013, 11:42pm Report to Moderator Report to Moderator

Teacher Rh+ Lewis: a+b-, NN,Taster
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MIfHI                            I follow a SWAMI diet.
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aussielady582
Friday, January 11, 2013, 5:19am Report to Moderator Report to Moderator

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I don't think any gum should be used, the SCD and gaps diet, don't allow, due to the effect the gums have in the gut; try one of the many recipes on this site, or other sites, using ground nut/seed, egg, a little sea or mountain salt, natural fat (ghee, duck or goose fat), some fresh squash/pumpkin or zucchini for some sweetness.  I intend to try baking some of this easy bread this weekend.  Baking soda may be ok, depends on how healthy you and your gut are, the gaps diet for people with chronic ill health or children with neuro disorders says no to baking soda.
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Victoria
Friday, January 11, 2013, 5:38am Report to Moderator Report to Moderator

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Quoted from aussielady582
I don't think any gum should be used, the SCD and gaps diet, don't allow, due to the effect the gums have in the gut;


I believe I remember Dr. D saying that gums have the effect of intensifying the negative impact of avoids on our system.  I deliberately stay away from them.  



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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ruthiegirl
Friday, January 11, 2013, 4:03pm Report to Moderator Report to Moderator

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The rice bread I bake uses egg, rice flour, olive or coconut oil, salt, agave or molasses, and water. I've made a rice flour pizza crust using a similar recipe, sometimes adding in savory spices. The bread is tasty but crumbly; I haven't yet  tried making  a sandwich-sized loaf for slicing. I make tiny rolls and eat them whole. The pizza dough is crispy, less flexible than spelt dough, and can also be used to make breadsticks.


Ruth, Single Mother to 19yo   O- Leah (in Israel for the school year), 17yo O- Hannah, and  12yo B+ Jack


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Brett650
Friday, January 11, 2013, 4:41pm Report to Moderator Report to Moderator

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Here's a very interesting article on the subject:
http://glutenfreegirl.com/gluten-free-whole-grain-muffins/

Don't be fooled by the "muffins" title. The article goes into great detail about why the author stopped using gums and how to bake gluten-free without them. In her view, muffins, cookies, and quick breads are all at their best when prepared without xanthan gum or guar gum.


SWAMI 42% Hunter; was mostly vegan until March 2012
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Spring
Friday, January 11, 2013, 5:35pm Report to Moderator Report to Moderator

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Brett, this is a fantastic site! I wish I had known about it about a hundred years ago!! Thanks much for posting it! Anyone struggling with having some sort of bread to eat needs to grab it and run! Straight to the kitchen - or to the grocery!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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aussielady582
Monday, January 14, 2013, 4:18am Report to Moderator Report to Moderator

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Made nice easy g-f bread this morning; ingredients approx., about one and half cups almond meal, good pinch of mineral rich salt, about one cup of steamed pumpkin (butternut squash) (skin removed), about quarter cup ghee, 2 whole eggs, a tablespoon or two of water.  Blend well, put into square lined baking pan.  Cook at about 160 degrees c (can't remember this in F, maybe 330 degrees F) for about 30 mins.   Pls check as different ovens produce different results. Can also add herbs, spices, nuts, different fat ie coconut oil, duck fat.  This is ideal for people with starch/carb intolerance and weak pancreases who can't deal with sweeteners, ie O nonnies.  The squash/pumpkin adds sweetness and moisture. Eggs and fat keeps it moist.
thanks for other ideas above, eg the rice flour possibilities.
I would still avoid the gums, esp people with weak intestines and a history of dysbiosis and candida, chronic fatigue, etc.
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