Xanthan gum is a thickening agent named after the bacteria used to make it through fermentation, Xanthomonas capestris. This common bacterium is the same culprit that causes your cauliflower to turn black when rotting. Although you would not eat rotting cauliflower, xanthan gum is generally safe and only causes mild irritations in some people. Guar gum and cellulose gel are common alternatives to use as thickening agents if you are sensitive to xanthan gum. Since celiac disease and gluten-free diets are becoming more commonplace, xanthan gum is also being used in more baked products to replace gluten.
Gastrointestinal Irritability
The most common side effects of xanthan gum are gas and bloating. If you ingest a large quantity of xanthan gum, you may experience severe abdominal pain from gas buildup in your intestines. A clinical study on the effects of xanthan gum on dogs was completed by the World Health Organization. In this study, dogs were fed large amounts of pure xanthan gum and experienced weight loss and chronic diarrhea. A typical 150-lb. person would have to consume over 60 g of xanthan gum daily to replicate this study. Typically, on a gluten-free diet you would consume an average of 0.5 to 4 g of xanthan gum per day from products. No human trials have been done to determine if normal dietary consumption of xanthan gum produces any gastrointestinal effects except gas.
Respiratory Distress
Xanthan gum can be purchased in a powdered form for use in your kitchen. This low-density, fine powder has the ability to create a cloud in the air when being handled roughly. Inhaling xanthan gum may allow it to accumulate in your lungs, according to the World Health Organization. Eventually, xanthan gum may induce respiratory distress by making absorption of oxygen in your lungs difficult. The Xanthan Gum website reports that industrial workers who produce xanthan gum have experienced respiratory problems. You should be careful when handling xanthan gum and try to be gentle when adding it to your recipes. Inhaling small amounts should not cause any problems; however, if you believe you are experiencing any breathing difficulties, consult your doctor.
Allergic Reaction
Manufacturers are not required to list what food the Xanthomonas capestris bacteria eat during production.If you are allergic to any vegetation including soy and corn<, you may want to seek an alternative thickening agent. If you only have a slight allergy, you may want to test several individual brands to determine which ones produce the fewest side effects. Allergic reactions can produce severe symptoms, such as difficulty breathing. If you notice swelling or rash developing, talk to your doctor.
Read more: http://www.livestrong.com/article/315249-xanthan-gum-side-effects/#ixzz1TAavufsN
Monday, July 25, 2011
Thursday, July 21, 2011
TINKYADA NOODLES
These wheat & gluten free spinach spaghetti style noodles are awesome. I have tried many types of gluten free noodles and these by far are the most versatile and stay fresh for a couple of days. One of the hurdles with gluten free noodles is that they become hard and unappetizing the second day.
I made yakisoba (Japanese dish made with wheat or buckwheat noodles*), spaghetti, and a pasta salad with these great noodles. My grandchildren enjoyed seeing the green color that lead into a discussion of how and why the noodles are green.
My friend, Takako, was visiting from Japan and she told me that many Japanese people have intolerances or allergies to buckwheat. I found this interesting since buckwheat is a main grain in Japan.
*Buckwheat is a fruit seed related to rhubarb and sorrel. It is a good grain for those who have celiac disease, wheat/gluten intolerance or sensitivities. The buckwheat flower is highly fragrant and appealing to bees to make a special, strongly flavored, dark honey. Buckwheat is rich flavonoids, especially rutin. Flavonoids are phytonutrients that help protect against disease by extending the action of vitamin C and acting as an antioxidant. The rutin and other flavonoids in buckwheat contribute to lipid lowering activity. The compounds help maintain blood flow, keep platelets from clotting, and protect LDL from free radical oxidation into possible harmful cholesterol oxides (good protection against heart disease).Buckwheat is high in magnesium; good for improving blood flow and nutrient delivery while lowering blood pressure (keeps a healthy cardiovascular system).
Sunday, June 26, 2011
BBQ Season & BBQ Sauces
With BBQ season in full swing the need for BBQ sauce has increased. Understanding ingredients in BBQ sauces will help those eating gluten free make wise choices. One of the main ingredients found in BBQ sauces is smoke flavorings. Smoke flavorings are made from barley malt or barley (these contain gluten). Be sure to look for a product that says "gluten free" then you will know that the smoke flavoring is not made from barley.
Sometimes smoke flavoring can be found in chips, nuts,salsa, and to flavor meats.
Sometimes smoke flavoring can be found in chips, nuts,salsa, and to flavor meats.
GRILLING FOR THE 4th OF JULY
Tantalize the family and friends with beef, poultry, or fish that has been tenderized in a rub, marinade, or sauce. Be sure to include a couple of scrumptious side dishes.
Dry rubs are a mixture of spice and herbs that can be rubbed on meat or poultry up to 24 hours before and stored in the refrigerator. Fish and vegetables require about an hour to absorb the flavors of a rub. Fruits require about ten to fifteen minutes.
Grilling Rub Blend
4 teaspoons sea salt
2 teaspoons ground peppercorns
2 teaspoons smoked paprika
2 tablespoons crushed dried oregano
2 teaspoons cumin seeds
1 tablespoon garlic powder
1 to 2 teaspoons crushed red pepper flakes
Combine all ingredients in a small bowl. Rub on beef or poultry; grill.
Garlic & Parsley Blend (great for vegetables)
9 tablespoons parsley flakes
1 tablespoon garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons paprika
1 1/2 teaspoons freshly ground pepper
Combine all ingredients in a small bowl. Rub on vegetables; grill. Use this blend and mix with soften butter to put on roasted corn on the cob.
Mom’s BBQ Sauce
2 tablespoons butter or butter substitute
1/2 onion, finely chopped
2 cloves garlic, minced
2 teaspoons smoked paprika
2 tablespoons molasses
2 tablespoons Dijon mustard
1/2 cup GF ketchup
Heat a saucepan; add butter or butter substitute. Add onion; sauté. Add garlic and smoked paprika; mix well. Add molasses, Dijon mustard, and ketchup; stir. Double the recipe and have extra for dipping.
CL’s Baked Beans
These baked beans can be made the day before a BBQ and left in the crock pot for serving.
Ingredients
1 lb small dry white beans
1/2 piece of kombu
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
4 slices bacon, chopped
1/4 cup molasses
1/4 cup packed brown sugar
Directions
Rinse beans with cold running water and discard any stones or shriveled beans. Place beans in crock pot and cover with enough water to cover beans by 2 inches. Cover and let stand at room temperature overnight.
Drain beans and return to crock pot; add kombu. Add enough water to cover beans by 2 inches. Turn crock pot on high.
In a medium pan; add butter. Add onions; sauté. Add garlic, dry mustard, black pepper, cloves, and salt. Add to beans in crock pot; turn crock pot down to low.
In a pan add bacon; cook. Add to cooked beans in crock pot. Stir in molasses and brown sugar.
Dry rubs are a mixture of spice and herbs that can be rubbed on meat or poultry up to 24 hours before and stored in the refrigerator. Fish and vegetables require about an hour to absorb the flavors of a rub. Fruits require about ten to fifteen minutes.
Grilling Rub Blend
4 teaspoons sea salt
2 teaspoons ground peppercorns
2 teaspoons smoked paprika
2 tablespoons crushed dried oregano
2 teaspoons cumin seeds
1 tablespoon garlic powder
1 to 2 teaspoons crushed red pepper flakes
Combine all ingredients in a small bowl. Rub on beef or poultry; grill.
Garlic & Parsley Blend (great for vegetables)
9 tablespoons parsley flakes
1 tablespoon garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons paprika
1 1/2 teaspoons freshly ground pepper
Combine all ingredients in a small bowl. Rub on vegetables; grill. Use this blend and mix with soften butter to put on roasted corn on the cob.
Mom’s BBQ Sauce
2 tablespoons butter or butter substitute
1/2 onion, finely chopped
2 cloves garlic, minced
2 teaspoons smoked paprika
2 tablespoons molasses
2 tablespoons Dijon mustard
1/2 cup GF ketchup
Heat a saucepan; add butter or butter substitute. Add onion; sauté. Add garlic and smoked paprika; mix well. Add molasses, Dijon mustard, and ketchup; stir. Double the recipe and have extra for dipping.
CL’s Baked Beans
These baked beans can be made the day before a BBQ and left in the crock pot for serving.
Ingredients
1 lb small dry white beans
1/2 piece of kombu
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 teaspoons salt
4 slices bacon, chopped
1/4 cup molasses
1/4 cup packed brown sugar
Directions
Rinse beans with cold running water and discard any stones or shriveled beans. Place beans in crock pot and cover with enough water to cover beans by 2 inches. Cover and let stand at room temperature overnight.
Drain beans and return to crock pot; add kombu. Add enough water to cover beans by 2 inches. Turn crock pot on high.
In a medium pan; add butter. Add onions; sauté. Add garlic, dry mustard, black pepper, cloves, and salt. Add to beans in crock pot; turn crock pot down to low.
In a pan add bacon; cook. Add to cooked beans in crock pot. Stir in molasses and brown sugar.
Tuesday, June 14, 2011
Gluten Free Fried Chicken
Chicken is naturally gluten free; yet finding a great bread crumb was a challenge. After several attempts I am pleased with Kinninick brand of bread crumbs.
Ingredients
1 quart of buttermilk*
1 cup gluten free Kinnikinnick breadcrumbs-Panko style*
1 cup sweet rice flour
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 whole chicken, cut into pieces
Oil for frying
Directions
Place three separate pie plates or bowls together. In first pie plate put buttermilk or alternative milk product. In second pie plate put rice flour, sea salt, black pepper, and paprika; mix well. In a third pie plate place the breadcrumbs.
Heat a large pan; add oil. The oil should be about half way up 1 piece of chicken.
Now set up an assembly line to bread the chicken. First get a piece of chicken; dredge through buttermilk, then rice flour mixture, and finally breadcrumbs. Place the chicken in heated oil. Fry on each side until golden brown (4 to 5 minutes).
Place chicken in a glass baking dish with a rack (this will allow oil to drip off chicken). Put baking dish in a preheated 3500 oven. This step insures the chicken to get cooked all the way through.
Prep time: 1 hour
Servings: 3-4
*Buttermilk substitute with alternative milk product (nut milks or soy)—add one tablespoon of vinegar or lemon juice to one cup of milk product. Let set on counter for 10 minutes before using.
*Kinnikinnick bread crumbs—I have tried various products and this product is the most successful. PCC markets now carries them.
Ingredients
1 quart of buttermilk*
1 cup gluten free Kinnikinnick breadcrumbs-Panko style*
1 cup sweet rice flour
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 whole chicken, cut into pieces
Oil for frying
Directions
Place three separate pie plates or bowls together. In first pie plate put buttermilk or alternative milk product. In second pie plate put rice flour, sea salt, black pepper, and paprika; mix well. In a third pie plate place the breadcrumbs.
Heat a large pan; add oil. The oil should be about half way up 1 piece of chicken.
Now set up an assembly line to bread the chicken. First get a piece of chicken; dredge through buttermilk, then rice flour mixture, and finally breadcrumbs. Place the chicken in heated oil. Fry on each side until golden brown (4 to 5 minutes).
Place chicken in a glass baking dish with a rack (this will allow oil to drip off chicken). Put baking dish in a preheated 3500 oven. This step insures the chicken to get cooked all the way through.
Prep time: 1 hour
Servings: 3-4
*Buttermilk substitute with alternative milk product (nut milks or soy)—add one tablespoon of vinegar or lemon juice to one cup of milk product. Let set on counter for 10 minutes before using.
*Kinnikinnick bread crumbs—I have tried various products and this product is the most successful. PCC markets now carries them.
Wednesday, June 8, 2011
Ginger Syrup
An awesome syrup to pour over pancakes or waffles. Try a spoonful of ginger syrup in a cup of tea for sore throats and colds. The ginger is warming and stimulating for the body.
Ingredients
4 cups water
7 to 8 inch piece of gingerroot, cut into slices (2 cups)
1 vanilla bean, split
2 cups raw organic sugar
1/2 lime or lemon, sliced
Handful of fresh lemon verbena, lemon basil or lemon balm leaves (optional)
Directions
Bring water to a boil in a 2 quart sauce pan. Add ginger and vanilla bean. Bring mixture back to a boil reduce heat and simmer for 20 minutes.
Gradually add sugar, stirring until sugar dissolves. Add lime or lemon slices and herbs.
Pour mixture through a wire mesh strainer into a bowl; discard solids. Store mixture in an airtight container or bottle with a cork. Will keep in the refrigerator for 10 days; in the freezer for a year.
To make thick syrup for pancakes or waffles bring 2 cups of ginger syrup to a boil over medium heat. Boil 8 minutes or until desire thickness. Serve immediately.
Makes 4 1/2 cups
Ingredients
4 cups water
7 to 8 inch piece of gingerroot, cut into slices (2 cups)
1 vanilla bean, split
2 cups raw organic sugar
1/2 lime or lemon, sliced
Handful of fresh lemon verbena, lemon basil or lemon balm leaves (optional)
Directions
Bring water to a boil in a 2 quart sauce pan. Add ginger and vanilla bean. Bring mixture back to a boil reduce heat and simmer for 20 minutes.
Gradually add sugar, stirring until sugar dissolves. Add lime or lemon slices and herbs.
Pour mixture through a wire mesh strainer into a bowl; discard solids. Store mixture in an airtight container or bottle with a cork. Will keep in the refrigerator for 10 days; in the freezer for a year.
To make thick syrup for pancakes or waffles bring 2 cups of ginger syrup to a boil over medium heat. Boil 8 minutes or until desire thickness. Serve immediately.
Makes 4 1/2 cups
Buckwheat Pancakes
Buckwheat is not a member of the wheat family. It is actually the fruit of an herbaceous plant related to rhubarb and the edible seeds are used as a cereal grain. Buckwheat has thiamine, riboflavin, calcium, phosphorus, protein, and high in B1 and B2. Buckwheat flour is milled from whole toasted buckwheat seeds with a nutty flavor that blends well with other gluten free flours.
Ingredients
1-1/2 cups buckwheat flour
1 cup brown rice flour
1/2 cup coconut flour
1-1/2 teaspoons sea salt
2 teaspoons cream of tartar
2 teaspoons baking soda
1 cup pecans; finely chopped
3 – 4 cups rice milk
1 cup applesauce
Directions
Combine flours, sea salt, baking soda, cream of tartar, and nuts in medium mixing bowl.
Whisk 1 cup of rice milk into dry ingredients; then add the rest of the milk until desired consistency. Fold in applesauce.
Preheat griddle; brush with olive oil. Ladle pancake batter onto hot griddle. Heat until bubbles form in the pancake and flip to the other side. Cook until pancakes are lightly browned.
Serve with organic maple syrup or fresh fruit.
Makes 35-40 pancakes; depends on size
Prep time: 30 minutes
Nutrition Facts:
Serving size: 15g
Calories: 35
Total fat: 0.2g
Cholesterol: 0
Sodium: 134 mg
Carbohydrates: 7.1g
Dietary Fiber: 0.6g
Sugars: 0.7g
Protein: 0.8g
Original recipe by DLee, 2008
Ingredients
1-1/2 cups buckwheat flour
1 cup brown rice flour
1/2 cup coconut flour
1-1/2 teaspoons sea salt
2 teaspoons cream of tartar
2 teaspoons baking soda
1 cup pecans; finely chopped
3 – 4 cups rice milk
1 cup applesauce
Directions
Combine flours, sea salt, baking soda, cream of tartar, and nuts in medium mixing bowl.
Whisk 1 cup of rice milk into dry ingredients; then add the rest of the milk until desired consistency. Fold in applesauce.
Preheat griddle; brush with olive oil. Ladle pancake batter onto hot griddle. Heat until bubbles form in the pancake and flip to the other side. Cook until pancakes are lightly browned.
Serve with organic maple syrup or fresh fruit.
Makes 35-40 pancakes; depends on size
Prep time: 30 minutes
Nutrition Facts:
Serving size: 15g
Calories: 35
Total fat: 0.2g
Cholesterol: 0
Sodium: 134 mg
Carbohydrates: 7.1g
Dietary Fiber: 0.6g
Sugars: 0.7g
Protein: 0.8g
Original recipe by DLee, 2008
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