K I have this cook book for children with allergies to wheat, eggs, nuts, dairy, soy and gluten. Alot of the recipes call for an ingredient call Xanthan Gum and the way they define it is: gluten free powder derived from microorganism that is grown in corn sugar; provides structure in gluten-free baking by trapping the gas produced by yeast, baking soda, or baking powder so baked goods will raise.

My question is what do you think I could use to replace the xanthan gum since my daughter is not allergic to gluten? I'm so confused.

I guess I'm wondering what ingredient in regular recipes does the same job as the xanthan gum ((traps the gas from baking soda, baking powder, and yeast so they raise))? I hope it makes sense. :confused: :confused: :confused:

I really don't know how much of a help this is - but this is a clip from my notes - is this what you are looking for???

Gluten Free Corn Substitutes
To substitute 1-tablespoon cornstarch:
Use: A blend of potato starch and arrowroot powder (3:1 or 1/2 cup arrowroot to 1 cup potato starch).

To substitute corn syrup, light and dark:

Use: 1 for 1 with honey or molasses. Recipes using corn syrup will be less sweet, and the finished recipe will have different flavor characteristics.

To substitute xanthan gum:
Use: Guar Gum in half the amount of Xanthan Gum. Example: 1 teaspoon of Xanthan = 1/2 teaspoon of Guar Gum.

As a general rule, unless specified by a recipe, use 1/2 teaspoon on Guar Gum per cup of gluten-free flour.

Corn Free Baking Powder
1/3 cup baking soda
2/3 cup creme of tartar
2/3 cup arrowroot starch

Thoroughly blend all ingredients together, and store in airtight container. Makes 1-2/3 cups of corn free baking powder. Use in recipes to replace standard baking powder.