Things I avoid: Xanthan Gum

 Xanthan Gum is used to thicken products. It adds a chewy texture to foods. This is especially so with gluten free items, such as bread, cookies and pizza. Xanthan Gum is widely used in gluten free production.

This would be fine, except that Xanthan Gum is derived, usually, from corn. Sometimes it is derived from wheat, but that's no good either. I have had to eliminate all corn and corn derivatives as well as gluten to keep myself in remission from Crohn's. 

A good substitute for Xanthan Gum in recipes is psyllium powder.

There is one product on the market that I found. It is called "Not xanthan not guar" by the brand Pamela's. This is made of a combination of psyllium and potato starch. Here is a link to their site:

https://www.pamelasproducts.com/recipes/not_xanthan_not_guar

#xanthan #xanthangum #Crohns #glutenfree #cornfree #foodasmedicine #crohnsdiet #dietforcrohns

#crohnsflare #beatcrohns #naturalcurecrohns 

Product Alert

 I am always talking about how companies can change ingredients at any time. This is why it is important to read the ingredients of every product, every time, even ones that you use all the time.

Very very disappointed that Siete now uses xanthan gum in some of their tortillas. It seems that some of them do not, specifically the extra large burrito wraps. The chic pea ones do not contain the xanthan gum either. However the important thing is to read the labels. I made this mistake myself and only realized it after I got home.

Xanthan gum is a derivative of corn. In the absence of gluten, it helps things to hold together better. In order to keep my Crohn's in remission, I avoid all gluten and corn. And this includes all derivatives of gluten and corn. This is why I must avoid xanthan gum. These tortillas had been a staple for me. I will probably just buy the extra large but check the label every time.

Xanthan substitute

Ok this is sweet! Really nice! This company, Pamela's, has come out with a substitute product for xanthan and guar gum. These are generally used in baking products and add to the texture. They make gluten free less crumbly and more chewy delicious.

Of course, I avoid all gluten and corn as well as gluten and corn derivatives in order to control my Crohn's disease. I am on no medication and I am in total remission from the disease. I discovered this diet through trial and error.

Xanthan is a derivative of corn. And it'll flare me. This is one of the ingredients I never eat.

Above are pictures of my latest bread using this product. I just added 3 teaspoons to the usual recipe. The results were good. Would recommend this product.

I bought it at Whole Foods for a little more than 5 dollars and it will last a long while.

What I Eat: Smoked Salmon

I absolutely love smoked salmon. But being corn and gluten free, I have had to make a few changes in order to enjoy one of my favorite meals.

Bagels: I use "Against the Grain" brand. Note: they do use cheese in their recipe, so it wouldn't be good for dairy sensitive individuals. But if it is tolerated, these bagels are good.

Smoked salmon: The one thing I look for is to make sure it doesn't contain corn syrup. Most of them do not, but there are some out there that do use corn syrup.

I do not use cream cheese just because of the fat content. However, if cream cheese is desired, Philadelphia cream cheese is good. It has to be the bar and not the whipped variety. The whipped contains modified food starch and xanthin gum. The modified starch could mean anything from gluten to corn. The xanthan gum is a derivative of corn.

I like to top mine with fresh tomatoes and onions. Theses vegetables can be irritating to the intestines for some people. I also like fresh spinach.

What I Eat: Veggie Quinoa Bowl and Peach Cobbler

I went totally vegetarian tonight and it was absolutely delicious. It was a bowl of quinoa topped with roasted zucchini, roasted chic peas, and tomatoes. I seasoned the zucchini and chic peas with some paprika, salt and pepper. Then I topped the whole thing with some green onions, fresh thyme, and lemon juice. Originally, the recipe called for couscous, but that's full of gluten so that was a big no for be. Luckily, quinoa is my go-to substitute for couscous.

I also had a simple salad I made from some of the veggies I had lying around the house. I put in brussel sprouts, cubed turnip, and cubed apple. Then I topped it with some salt, pepper, lemon juice, and olive oil.

I made an absolutely delicious peach cobbler tonight as well. I started with two bags of frozen peaches which I mixed with 1/4 cup sugar. Then I just added them to a buttered casserole dish. I used a gluten free Bisquick Gluten Free Pancake and Baking Mix* for the crust on top. Simply make the crust according to the package directions and then pour the batter over the peaches. Bake until golden brown and serve warm. I love serving it with vanilla ice cream!

*The Bisquick mix that I use is not completely corn free. It does contain xanthan gum which I do try to avoid most of the time. However, I do have a slight tolerance for it in very small quantities.