I wouldn't leave out the sugar, as the yeast needs it to feed on, and artificial sweeteners won't do that. Xanthan gum is a thickening agent but I'm not sure what it does here but if you've got it, might as well use it.
The thing about the yeast in this recipe is that it's only in there for the flavor. The bread doesn't rise. Well, it does puff up a bit from the baking powder. I read somewhere that xanthan gum improves the texture of gluten free baked goods so maybe that's why it's used here. You're right; I had some so I used it.
I found this on the Bob's Red Mill site about using xanthan gum in gluten free baked goods:
"In the world of gluten-free baking, xanthan gum plays the crucial role of imitating gluten. In baking, gluten is what makes dough "doughy." It gives the dough elasticity, as well as viscosity. Those properties help to hold a cookie together while it bakes on a sheet in the oven, and they enable cakes and breads to hold onto the gas bubbles that form inside them - this allows them to rise and take shape. Xanthan gum helps replicate these properties in recipes that do not contain gluten."
That recipe is just what I need to go with my Zoodles and meat sauce! I'm going to try it tonight. Xanthum gum really does give quick breads a bread-like texture without wheat. It has a very slight metallic flavor, so last time I made my favorite bun recipe, I left it out and there really was a difference. They were soft and cake-like and tasted different -- eggier, believe it or not, -- than with the xanthum gum.
I wouldn't leave out the sugar, as the yeast needs it to feed on, and artificial sweeteners won't do that. Xanthan gum is a thickening agent but I'm not sure what it does here but if you've got it, might as well use it.
ReplyDeleteThe thing about the yeast in this recipe is that it's only in there for the flavor. The bread doesn't rise. Well, it does puff up a bit from the baking powder. I read somewhere that xanthan gum improves the texture of gluten free baked goods so maybe that's why it's used here. You're right; I had some so I used it.
DeleteI found this on the Bob's Red Mill site about using xanthan gum in gluten free baked goods:
Delete"In the world of gluten-free baking, xanthan gum plays the crucial role of imitating gluten. In baking, gluten is what makes dough "doughy." It gives the dough elasticity, as well as viscosity. Those properties help to hold a cookie together while it bakes on a sheet in the oven, and they enable cakes and breads to hold onto the gas bubbles that form inside them - this allows them to rise and take shape. Xanthan gum helps replicate these properties in recipes that do not contain gluten."
That recipe is just what I need to go with my Zoodles and meat sauce! I'm going to try it tonight. Xanthum gum really does give quick breads a bread-like texture without wheat. It has a very slight metallic flavor, so last time I made my favorite bun recipe, I left it out and there really was a difference. They were soft and cake-like and tasted different -- eggier, believe it or not, -- than with the xanthum gum.
Delete