How to Use Expandex in Gluten-Free Recipes for a Longer Shelf-Life (2024)

FAQs

How to use expandex in gluten-free baking? ›

Expandex is not a substitute for flours that contain gluten but instead should replace just a portion of the other gluten-free starches in recipes. A good rule of thumb is to swap up to 15 percent of the gluten-free flour weight with Expandex.

Xanthan gum is used in gluten-free baking because it creates a fluffy texture. There are alternatives to xanthan gum like guar gum, agar, locust bean gum, konjac root powder, and tara gum. My favorite replacement for xanthan gum is psyllium husk, a natural fiber that comes from the seeds of the plant Plantago ovata.

The tricky thing about gluten free bread is that it doesn't have the same structure as traditional wheat bread, so it doesn't last as long on the shelf. Many gluten free food manufacturers get around this problem by selling their breads frozen.

Xanthan gum: Critical in gluten-free baking, xanthan gum holds ingredients together, providing elasticity and springiness. Like baking soda or baking powder, you need only a little to make a big difference.

And actually, adding too much xanthan gum can compromise the texture of your baked goods, making them too sticky and gummy.

If you are gluten-free, check that the product is certified gluten-free. Unlike other substitutes, you don't need to mix it with water before use. His intercourse is also easy. Just replace your xanthan gum with the same amount of corn starch.

If baking with Gluten-Free All-Purpose Flour, these recipes need added xanthan gum (1/4 teaspoon per cup of flour is sufficient) and additional liquids. We usually suggest adding an extra egg to efficiently provide leavening, structure, and liquid.

So, when you try to replace xanthan gum with cornstarch in gluten free baking, you're basically removing the binder and adding a starchy flour – making your gluten free bake both drier and crumblier.

In general, guar gum is good for cold foods such as ice cream or pastry fillings, while xanthan gum is better for baked goods. Xanthan gum is the right choice for yeasted breads. Foods with a high acid content (such as lemon juice) can cause guar gum to loose its thickening abilities.

Invest in a bread bag and a bread box

Keeping sliced bread in its plastic packaging is more likely to create a moist environment that will make the crust go soft, so getting a cloth bread bag is a great way to keep your gluten free bread fresh.

Can you use gluten free flour 2 years out of date? ›

If you've stored flour properly and it doesn't show any signs of turning rancid such as a foul smell or mold, it's most likely still safe to use after the best by date.

Tapioca flour: ideal as thickener or for healthy baking.

Binders such as xanthan gum, guar gum, and psyllium husk are essential for replacing structure typically provided by gluten.

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture. Even ingredients like eggs may be increased to provide the necessary structure and improved crumb.

Currently, there are three primary gluten-replacers used in gluten-free baking: xanthan gum, guar gum, and ground seeds like psyillium, flax, and chia. And, while they all are used as gluten-replacers, they don't behave in the same ways.

Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.

There is no Xanthan Gum in this mixture. For most recipes you'd need to add Xanthan Gum to help bind together your batter/dough for the best texture. To know how much Xanthan Gum to add to your recipe, there's a handy chart below and one listed on the bag.