Welcome to the last 2 days of Vegan MoFo! This month has sped by hasn’t it?
We’re up to X in our alphabet of gluten free veganism so I’m going to tell you a bit about one of the most important components of gluten free baking – xanthan gum. The key feature of gluten in wheat flour is that it binds the baked good together. Gluten free cakes can therefore be very crumbly and fall apart easily. Xanthan gum is a gluten free and vegetarian corn based powder which can be used to mimic the texture in gluten containing baked goods. It takes practice to get the right amount in a recipe as too much can leave a very dense cake. If you’re new to gluten free baking I’d recommend following recipes so you can get the hang of it.
Xanthan gum is made by a few different companies and can be found in the free from aisle in supermarkets. There have been people who’ve had reactions to this product though so be sure to do your research!
Do you use Xanthan Gum in your baking? Do you have any tips for gluten free baking?
Don’t forget to enter the competition for gluten free chocolate Frank Bars! It’s the last day!