So what is Gluten?

Gluten is a water-insoluble complex protein that is found in the major grains, such as WHEAT, BARLEY, RYE, and some OATS.  Wheat, barley and rye are the three grains that have the type of glutens which causes a problem for 1 out of every 133 people in the US.  Wheat containing the gliadin protein, barley containing the horedin protein and the secalin protein in rye are the problems for celiacs. The avenin protein in Oats may cause some celiac problems but it is now believed that most can tolerate some pure, uncontaminated oats.  Oats become contaminated if grown in fields that previously grew wheat, barley or rye, or even in fields where wheat was grown close by.  The Gluten Free Oats on the market, are oats grown in fields dedicated free of wheat cross-contamination.

What grains & products should I avoid?

Einkorn; Emmer; Kamut; Spelt; Wheat starch; Wheat bran; Wheat germ; Cracked wheat; Hydrolyzed wheat protein, Barley; Rye; Triticale (a cross between wheat & rye); Bromated flour, Durum flour, Enriched flour, Graham flour, Phosphated flour, Self-rising flour; Semolina, White flour.

What grains and flours are gluten free?

Amaranth, Arrowroot, Buckwheat, Bean (Garfava, & Garbonzo); Cassava, Corn (white corn flour, corn starch, & corn meal); Flax, Indian rice grass, Job's tears; Legumes, Millet; Nuts (Almond Meal, Hazelnut Meal/Flour & Coconut flour); Potato flour; Quinoa, Rice (White rice, Brown rice, Sweet rice & Rice bran); Sago, Seeds, Soy; Sorghum ('sweet' white & dark); Tapioca flour; Yucca.

What are dough enhancers?

When baking with gluten free flours you no longer have the very elastic wheat-type gluten that makes the bread rise and hold it shape, so when baking gluten free yeast breads you will need a dough enhancer such as lemon juice or vinegar.  Lemon juice and vinegar are inexpensive and work very well, but you may also purchase commercial dough enhancers, some of which work better than others.  In addition to dough enhancers, xanthan gum or guar gum are common replacements for gluten and an essential ingredient for all gluten free baking. 

What is Guar Gum?

Guar Gum is derived from the guar bean which is primarily grown in India and Pakistan, with some smaller crops grown in the USA, Austrailia and Africa.  Guar gum has nearly 8 times the water thickening ability of cornstarch and it is economical because only a very small amount is needed.  It also retards ice crystal growth thus allowing stability during freezing and thawing of baked goods.

What is Xanthan Gum?

Xanthan gum is a natural product made from the outer layer of a tiny, inactive bacterium called Xanthomomas compestris.  This microorganism is grown in the lab for its cell coat, which is dried and ground into xanthan gum.  Xanthan gum is added as a powder to dry bread ingredients and acts as a thickener for many commercial food products such as dressings, gravies and sauces.  It is a great substitute for gluten in wheat free baking because of its unique binding ability, holding small particles of food together.  Xanthan gum may seem expensive but goes a very long way and is absolutely necessary when making good gluten free bread. It is used in nearly all the recipes in our 100 GF recipe book: Gluten Free Mama's Best Baking Recipes, but must be used in varying amounts for best results, depending on the type of recipe you are making.  One size does not fit all, but as a general rule, one teaspoon is needed for every cup of gluten free flour in the recipe.  Xanthan gum keeps best stored in the refrigerator after opening and can also be frozen.  It can be purchased at the health food store or in the gluten free flour area of many grocery stores.

Baking with Xanthan Gum:

When baking wheat breads with yeast you usually punch the bread down and let it rise a second time.  NOT SO with gluten free bread recipes containing xanthan gum.  The batter will not respond a second time.  Gluten free breads have only a single rise.  You can bake gluten free breads in a bread machine but it must be a machine that can be programed for baking GF breads that does not stir down the bread for a second rise.  My mother had one of those bread machines that she purchased especially for baking her gluten free bread.  

Tips for Gluten free baking:

Both Xanthan gum and Guar Gum are tasteless and can be interchanged in equal amounts. Without the proper amounts of xanthan gum, dough enhancers, and binders your gluten free baked goods will not rise but will be dry, crumbly, and fall apart easily.  Other binders that will help hold gluten free baked goods together are eggs, egg whites, honey, molasses, sweet rice and unflavored gelatine.  Breads made from gluten free flours are more like a ‘thick sticky batter’ than a traditional ‘dough’.  Beating the batter for 2 or 3 minutes is an important step needed to develop the texture.  Baking gluten free is a science and can require some experimenting, but all 100 recipes in Gluten Free Mama’s Best Baking Recipes cookbook have already been tested for performance and taste for you.  No need for trial and error here.  This cookbook is a great way to get started on the road to good success.