Sentences with phrase «think xanthan»

I think it might help if you use guar gum - I think xanthan gum would help too.

I went the agar / cornstarch route in my pumpkin pies this year, but I think xanthan gum is a really great solution.

I don't think the xanthan is absolutely necessary — but without it, the cookies may be a touch more delicate / crumbly.

Do you think Xanthan Gum would work instead the vital wheat gluten?

Not exact matches

Do you think it could be too gummy cuz I added xanthan when it already had guar gum?

(I used my own flour mix that I keep in the cupboard on hand: 1 - 24oz bag of white rice flour, 1.5 cups of potato starch, 3/4 cup of tapioca starch) plus I think about a teaspoon of xanthan gum.

So if you are gluten intolerant, celiac or wheat allergic and you've run out of xanthan / guar gum or you can't find it, or if you have a friend who is gluten intolerant or allergic and want to entertain them, or if you just want to give your body a break from gluten (it's always a good idea to mix it up when you eat as much baked goods as I do), go ahead and try this recipe out, and see what you think.

Personally I don't think this is necessary but if you want a more authentic ice drink, and you aren't sensitive to xanthan gum, then by all means go for it.

I started to despair and I was thinking whether xanthan was the right thickener for the blueberry jam after all.

I have a wheat and corn allergy, and think there must be enough wheat or corn somewhere in xanthan gum for me to have that reaction.

So am I correct in thinking you omit the xanthan gum when you make this recipe because the Better Batter flour already contains it?

I think as consumers we should be wary of avoiding a certain product simply due to skepticism — it's one thing to recommend not using a product because it has scientifically been proven to cause harm; it's another to recommend not using a product because of subjective reasons, such as how creepy the fact is that X. campestris is the culprit of black rot on crucifers (or personal opinions of the FDA)... yes, X. campestris is used to ferment sugars to produce xanthan gum, but the fact that it causes rotting of crucifers is unrelated (and doesn't suddenly make xanthan gum harmful).

-LSB-...] great news if you have a bad reaction to xanthan (you can read more about my thoughts on the gum here).

Since this has become a hot topic over the past couple of years, I thought I would weigh in on my opinion on this issue and answer why I omit xanthan gum from my homemade gluten - free flour blend and ultimately from the majority of my current recipes.

I think you misread this post however, because I did not recommend anyone from not using xanthan gum.

I think a better summation of your post would be «my opinions on xanthan gum» — or something not as lame.

My thinking is that if the rest of your diet is very clean (generally no processed foods at all, so no other source of these glutamate neurotoxins) it's probably fine to indulge in an occasion slice or two of bread made with xanthan gum.

That said, I know that if I think too much about toxins occurring in my food or elsewhere I become a paranoid, anxious wreck, and do more psychological damage to myself than an occasional serving of guar gum or xanthan gum does.

I think the meringue should be fine with coconut sugar too, just be sure to process it a little before adding it to the meringue, and I would also be sure to use xanthan gum to help the meringue hold its shape.

I've read all the comments as I'm hoping to do this egg free — what do you think about adding guar or xanthan gum?

Works out to $ 15 for all the ingredients minus the xanthan gum, which I think you only need to purchase once in a while?

You can make them without the xanthan gum, just add an extra 2 tablespoons of arrowroot in the dry ingredients (I don't think starches are GAPS friendly though) and use honey or coconut nectar to replace the agave, and melted coconut oil in place of the grapeseed oil.

Some people think there's an off taste to xanthan gum.

I think you could definitely get away with no xanthan gum in this recipe... maybe try with a little extra flaxseed meal, or ground chia mixed with water in place of it.

Was thinking of doing the same but I wasn't sure how much xanthan gum to add and how many eggs to reduce to.

Think almost the same ingredients: almond flour, coconut flour, a touch of xanthan gum and an egg.

I also think that potato starch could be swapped with cornstarch... but if you use the Bob's red mill, just go ahead and swap out the ap flour mix and xanthan for the flours listed.

I'm not sure to be honest, I thought that xanthan gum was used more as a binder than a thickener but you could always try just a little and see.

Just a thought - mightn't it be possible to add say 1/4 teaspoon of xanthan gum to help?

I think I'll add xanthan gum next time to make it a little thicker, but this was delicious!

I don't think there is another substitute that would work equally well... Chia seeds and flax meal help... maybe a bit of xanthan gum but I haven't tried that.

Xanthan gum give's the toner a lovely silky feeling and if you do include it I think you will be pleasantly surprised at how it glides easily across the face.

Xanthan gum is easier to find than you might think.