If you already know you must avoid gluten and that you experience a reaction if you eat xanthan gum, it is best to experiment carefully to figure out what you can use instead of xanthan gum to add viscosity to your baked goods.
While this powder can work as a substitute for xanthan gum, it is not the right choice for every recipe because it has a flavor similar to chocolate, however it does provide high viscosity and functions well as a binder.
Xanthan gum is used as a thickener and for its stabilizing properties in the food industry, and within the world of gluten-free baking it is a prized ingredient in gluten-free breads, salad dressings and other recipes.
It is not unusual for people with gluten intolerances or sensitivities who are also sensitive to xanthan gum to wonder if they have ingested gluten by mistake because the symptoms are similar.
However, white rice flour or any rice flour is usually very powdery in texture and must be used in conjunction with binders such as xanthan gum in order for the flour to bind properly.
If you suffer from celiac disease or other gluten intolerances and are also sensitive to corn, you may be left asking, "What can I use instead of xanthan gum?"
In a medium size mixing bowl, sift together the flours, sorghum, tapioca, cocoa powder, xanthan gum, baking powder and baking soda and set aside.
Xanthan gum increases the viscosity of your ingredients, thereby giving your bread dough the stretchy texture that many gluten-free flours lack.
Unfortunately, for many who are sensitive to xanthan gum, eating just a little can bring about gastrointestinal symptoms that persist for days.
This Jules brand flour consists of a blend between tapioca starch, potato starch, corn starch, corn flour, white rice flour, and xanthan gum.