[Sca-cooks] xanthum gum in bread

H Westerlund-Davis yaini0625 at yahoo.com
Mon Jan 25 12:07:08 PST 2010

If you are going to make gluten free bread you will need to add an extra ingredient called xanthum gum. It subsitutes for the gluten in wheat, barley, rye, spelt and durnam. When I make my bread I add also potato starch or tapioca. Yeast is gluten free.
I have some real good gluten free bread recipes that do not taste like cardboard. 


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From: Antonia di Benedetto Calvo <dama.antonia at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Mon, January 25, 2010 10:35:01 AM
Subject: Re: [Sca-cooks] partly on-topic, partly off: bread

Susan Lin wrote:
> First - if you have a gluten allergy you're gonna have to get crafty with
> your bread because a LOT of breads have wheat flour in them or other grains
> that have gluten so you're not going to be able to use them.  I am not
> gluten intolerant but I know a lot of people who are.
> I know spelt and buckwheat are usually okay as well as rice and corn
> flours.  I'm sure there are others.

Spelt contains gluten, being a type of wheat.

-- Antonia di Benedetto Calvo

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