Gelatin is a protein derived from collagen (animal bones and connective tissue). It sets elastic, melt-in-the-mouth gels ideal for custards, panna cotta, and marshmallows.

How does gelatin thicken or gel?

Bloom gelatin in cold water, melt it gently (about 50–60°C), then cool. As it cools, its protein network traps water, forming a gel. Don’t boil—overheating weakens the set.

Can I make a vegan panna cotta without gelatin?

Yes. Use agar agar at about 0.7–0.9%. Boil 1–2 minutes to hydrate agar thoroughly, then chill to set. Agar gels are firmer and more heat-stable than gelatin.

What are reliable starter ratios for common thickeners?

Cornstarch: 1 Tbsp per cup liquid (slurry, then simmer). Gelatin: 0.5–1.5% (soft→firm). Agar: 0.6–1.0% (boil to hydrate). Xanthan: 0.1–0.3% for body (high-shear blend).

Why won’t my gelatin dessert set?

Common causes: under-blooming, boiling/overheating, or raw fruit enzymes (pineapple, kiwi, papaya) breaking down gelatin. Use canned fruit or heat the puree briefly.

Is agar stronger than gelatin?

Per equal percentages, agar sets firmer and remains stable at room temperature. Texture is more brittle; reduce dosage or blend for a softer bite.

How do I avoid xanthan gum clumps?

Dry-blend xanthan with sugar/salt first, then high-shear blend into liquid. No heat is required. Start low (≈0.15%) to avoid slimy mouthfeel.

Can cornstarch thicken acidic fruit sauces?

Yes, but acid and sugar can reduce viscosity. Add the slurry near the end of cooking or consider arrowroot for brighter, clearer fruit sauces.

bread

gluten free

xanthan gum

GLUTEN-FREE BREAD

Name: GLUTEN-FREE BREAD
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8
Cuisine: International
Ingredients: Oil to grease loaf pan; 1 1/2 cups gluten-free rice flour; 2 cups corn flour; 2 cups dried milk powder; 1 1/2 teaspoons fast-acting dried yeast; 1 1/2 tsp. Cape Crystal xanthan gum; 2 1/2 tbs. unsalted butter, melted and cooled to room temperature; 2 large room temperature eggs, beaten; 1/3 tsp. salt; 1 3/4 cups warm water

August 29, 2023

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Welcome to a delicious gluten-free adventure in baking! In this recipe, we'll guide you through the process of creating a mouthwatering loaf of gluten-free bread using a secret weapon in gluten-free baking: xanthan gum. Say goodbye to crumbly and lackluster loaves – with the magical binding power of xanthan gum, you'll be able to achieve that perfect, soft, and airy texture that's often elusive in gluten-free baking. Whether you're new to the world of gluten-free baking or a seasoned pro, this recipe will empower you to create a bread that's not only gluten-free but also irresistibly tasty and satisfying. Let's roll up our sleeves and get ready to bake up a storm of gluten-free goodness!

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

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GLUTEN-FREE BREAD

Chef Marvel Cook

Rated 5.0 stars by 1 users

Cuisine

International

Servings

8

Prep Time

30 minutes

Cook Time

120 minutes

Calories

382

Welcome to a delicious gluten-free adventure in baking! In this recipe, we'll guide you through the process of creating a mouthwatering loaf of gluten-free bread using a secret weapon in gluten-free baking: xanthan gum. Say goodbye to crumbly and lackluster loaves – with the magical binding power of xanthan gum, you'll be able to achieve that perfect, soft, and airy texture that's often elusive in gluten-free baking. Whether you're new to the world of gluten-free baking or a seasoned pro, this recipe will empower you to create a bread that's not only gluten-free but also irresistibly tasty and satisfying. Let's roll up our sleeves and get ready to bake up a storm of gluten-free goodness!

Ingredients

Oil to grease loaf pan
1 1/2 cups gluten-free rice flour
2 cups corn flour
2 cups dried milk powder
1 1/2 teaspoons fast-acting dried yeast
1 1/2 tsp. Cape Crystal xanthan gum
2 1/2 tbs. unsalted butter, melted and cooled to room temperature
2 large room temperature eggs, beaten
1/3 tsp. salt
1 3/4 cups warm water

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Directions

STEP 1: Lightly grease a 2-pound loaf pan.
STEP 2: In a large bowl, mix flour, milk powder, xanthan gum, yeast and salt. Add butter, eggs, and warm water.
STEP 3: Beat with a handheld electric whisk for 3 minutes – a thick batter will climb the whisk.
STEP 4: Spoon dough into prepared tin. Use an oiled spatula to spread the mixture evenly.
STEP 5: Cover loaf pan loosely with oiled cling wrap (oiled side down) and leave to rise in a warm place for 11/2 hours – the center of the dough will dome slightly.
STEP 6: Preheat the oven to 350°F or 330°F if using a convection oven. Uncover dough and bake for 50 to 55 minutes until golden. Remove from loaf pan to cool on a wire rack before serving.

Recipe Note

This is a premiere gluten-free bread recipe. Quite simply, one of the best recipes out there for gluten-free bread.

Nutrition

Serving Size: 1 serving (100g)
per serving: Calories; 382

Amount/Serving % Daily Value

Carbs: 62.8 grams; 23%
Cholesterol: 56 milligrams; 19%
Fat: 6.7 grams; 9%
Fiber: 2.3 grams; 8%
Protein: 17.9 grams
Saturated Fat: 2.9 grams; 15%
Sodium: 315 milligrams; 14%
Sugar: 17.6 grams
Vitamin D: 6 micrograms; 32%
Calcium: 410 milligrams; 32%
Iron: 1 milligrams; 6%
Potassium: 123 milligrams; 3%

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GLUTEN-FREE BREAD