Get Your Bake On With Xanthan Gum

Not long ago, through trial and error, I learned that I had a gluten allergy. The problems that had plagued me for years were suddenly wiped away as soon as I banned it from my diet.

For the most part I didn’t mind too much. I wasn’t a big sandwich eater and, sure, I missed the rolls at dinner time–but my waist didn’t. What I was least looking forward to was the holidays, with all of the cookies and goodies packed to the brim with things that make me feel sick. And from what I’d heard, gluten-free baking wasn’t promising, resulting in treats that were crumbling, flat and cardboard-esque in taste.

I will admit that I wasn’t looking forward to a gluten-free Christmas.

After successfully and unsuccessfully converting dishes here and there, I finally learned two little words that changed my allergy-filled world:

Xanthan gum.

Don’t be shocked by its price tag (click on the bag, not the case). You only need to use a small bit each time you bake, so that 8 oz. bag will last you quite some time. I put the xanthan gum to the ultimate test with my husband’s favorite cookie recipe, the Tassie.

These aren’t just any tassie. Mine are filled with walnuts instead of pecans and, because of a mistake in reading the recipe long ago, have the creamiest shells you ever did taste.

Making the necessary adjustments using a gluten-free flour and other gluten-free ingredients, I felt I had found success, but I was still unsure they would pass muster with the ultimate judges, namely The Husband and The Father-in-Law.

Christmas Eve came and I put out the traditional plate of Tassies, not mentioning that they were now gluten-free. And everyone happily devoured them and declared them to be some of the tastiest yet!

Now I am no longer afraid of gluten-free baking. With the correct ingredients and teaspoon or two of xanthan gum, I’m good to go–and you can be, too!

Tell me, what recipes have you successfully made gluten-free versions of?