Application of xanthan gum and guar gum in baked goods.

Delicious-smelling bread and biscuits, these types of baked goods are loved by many people. In fact, they typically use edible gums/hydrocolloids in their production process to improve the food and enhance its flavor. Next, Edible Gum Network will introduce the applications of xanthan gum and guar gum in gluten-free baked goods.

I believe many people are not very familiar with gluten-free baking, and some may have the following doubts: "What's the difference between xanthan gum and guar gum? What role do they play when added to gluten-free baked goods? How can we distinguish them?" In fact, both of these ingredients are common in gluten-free baking recipes. They may seem unfamiliar at first, but they can be used as thickeners and emulsifiers, and they have the same effect. In simple terms, both of these ingredients can help mix your ingredients together. They can prevent oil droplets from sticking together and prevent solid particles from settling at the bottom of the mixture. Either one can achieve the desired effect, and sometimes a combination of both is used for optimal results. In traditional recipes containing wheat, rye, barley, or spelt flour, proteins and gluten can replace guar gum and xanthan gum, providing the same thickening and emulsifying effects. Generally, wheat gluten and amaranth protein are traditionally used to help thicken dough and batter. They can encapsulate air bubbles, making baked goods light and fluffy. Xanthan gum often helps starch trap air, while guar gum allows larger particles to remain suspended in the mixture.

One of the differences between xanthan gum and guar gum products is their source. Guar gum is made from the seeds of a plant native to tropical Asia, while xanthan gum is produced from a microorganism called Xanthomonas campestris. There are also differences in how we typically use xanthan gum and guar gum in our kitchens. In general, guar gum is more suitable for frozen foods, such as ice cream or pastry fillings, while xanthan gum is more suitable for baked goods. Xanthan gum is a good choice for making yeast bread. Foods with high acidity (such as lemon juice) can cause guar gum to lose its thickening properties. Formulas containing citrus are best made with xanthan gum or by increasing the amount of guar gum.

Generally, it's best to add both xanthan gum and guar gum to recipes containing fats at the same time, ensuring that the fat and gum are thoroughly mixed before adding to other liquid ingredients. Using a blender or food processor is a good way to ensure that the gums are fully dissolved. Lastly, another difference between the two gums is the amount used in different foods, and there are no strict rules on how to combine them. The best way is to find the ratio that works best for your recipe through practice.

After all this information, some people may ask, how much xanthan gum and guar gum should be used in gluten-free baking to be safe and correct? The following data can serve as a reference:

Cookies: 1/4 teaspoon of xanthan gum per cup of flour; 1/4 to 1/2 teaspoon of guar gum per cup of flour.

Cakes and Pancakes: 1/2 teaspoon of xanthan gum per cup of flour; 3/4 teaspoon of guar gum per cup of flour.

Muffins and Quick Breads: 3/4 teaspoon of xanthan gum per cup of flour; 1 teaspoon of guar gum per cup of flour.

Bread: 1 to 1 1/2 teaspoons of xanthan gum per cup of flour; 1 1/2 to 2 teaspoons of guar gum per cup of flour.

Pizza Dough: 2 teaspoons of xanthan gum per cup of flour.

Salad Dressings: 1/2 teaspoon of xanthan gum per 8 ounces of liquid.

High-Temperature Foods (gravies, stews, hot puddings, etc.): 1 to 3 teaspoons of guar gum per quart of liquid.

Frozen Foods (salad dressings, ice cream, puddings): 1 to 2 teaspoons of guar gum per quart of liquid.