xanthum gum

mugsy · 10-19-2003, 12:53 PM

i have a recipe that calls for a tsp of xanthum gum, which of course, i do not have !! if i left it out would that be bad?

its for banana spice muffins

Tall_Texan · 10-19-2003, 05:00 PM

Xanthan gum is used as a stabilizer and a thickener. I bought some xanthan gum, but I too was curious what would happen if I didn't add it to the recipe. I don't think it would be a drastic change. I don't think it's like baking powder or baking soda which cause certain actions in the baking process, I think it's more for texture. If anything, your muffins may be a bit more crumbly. I've made the flax almond muffins from the recipe room and it uses xanthan gum. I'm thinking of trying it without the xanthan gum to see what happens, kind of as a gauge for other recipes I'm inventing. If you try it and let us know how it turns out.

Mom of 7 · 10-19-2003, 06:52 PM

I posted the banana spice muffin recipe on one of the other boards. I have been wondering myself what would happen without the xanthan gum. I would just try it, the only thing I think that might happen would the muffin batter wouldn't be as thick. Please let us know how they turn out.

Michelle

mugsy · 10-19-2003, 07:30 PM

those are the muffins i wanted to make...sounded great !! i do have Thicken Thin....is that similar?

Mom of 7 · 10-20-2003, 08:43 AM

I haven't used the thicken/thin, but I would think that would be similar. Either way, using the thicken/thin or just leaving out the thickener altogether shouldn't ruin the recipe. At least I don't think it would!!!

Michelle

10-19-2003, 12:53 PM	#1
mugsy Senior LCF Member Join Date: Aug 2003 Location: brooksville, florida Posts: 88 Gallery: mugsy Stats: 177/136/130 WOE: atkins Start Date: aug 9, 2003	xanthum gum i have a recipe that calls for a tsp of xanthum gum, which of course, i do not have !! if i left it out would that be bad? its for banana spice muffins

10-19-2003, 05:00 PM	#2
Tall_Texan MAJOR LCF POSTER! Join Date: Jun 2003 Location: Texas (but then you knew that) Posts: 2,569 Gallery: Tall_Texan Stats: 185/160 (now 172-oops)/150 WOE: All Natural - lower carb Start Date: 6/01/03	Xanthan gum is used as a stabilizer and a thickener. I bought some xanthan gum, but I too was curious what would happen if I didn't add it to the recipe. I don't think it would be a drastic change. I don't think it's like baking powder or baking soda which cause certain actions in the baking process, I think it's more for texture. If anything, your muffins may be a bit more crumbly. I've made the flax almond muffins from the recipe room and it uses xanthan gum. I'm thinking of trying it without the xanthan gum to see what happens, kind of as a gauge for other recipes I'm inventing. If you try it and let us know how it turns out. __________________ Anne

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10-19-2003, 06:52 PM	#3
Mom of 7 Junior LCF Member Join Date: Jul 2003 Location: Virginia Posts: 46 Gallery: Mom of 7	I posted the banana spice muffin recipe on one of the other boards. I have been wondering myself what would happen without the xanthan gum. I would just try it, the only thing I think that might happen would the muffin batter wouldn't be as thick. Please let us know how they turn out. Michelle

10-19-2003, 07:30 PM	#4
mugsy Senior LCF Member Join Date: Aug 2003 Location: brooksville, florida Posts: 88 Gallery: mugsy Stats: 177/136/130 WOE: atkins Start Date: aug 9, 2003	those are the muffins i wanted to make...sounded great !! i do have Thicken Thin....is that similar?

10-20-2003, 08:43 AM	#5
Mom of 7 Junior LCF Member Join Date: Jul 2003 Location: Virginia Posts: 46 Gallery: Mom of 7	I haven't used the thicken/thin, but I would think that would be similar. Either way, using the thicken/thin or just leaving out the thickener altogether shouldn't ruin the recipe. At least I don't think it would!!! Michelle