I tested this version with King Arthur's All-Purpose Gluten-Free Flour Without Xanthan Gum. Pour the batter into a hot pan, and swirl until coated Gluten-free crêpes without xanthan gum ![]() This batter looked, poured, and cooked just like the traditional recipe.Īll-purpose gluten-free flour with xanthan gum added was definitely my favorite batter to work with, and had a texture and flavor that most closely resembled traditional crêpes. The Cup 4 Cup flour worked beautifully, although I did have to add more liquid than in my traditional French crêpe recipe. I used Cup 4 Cup flour, which is supposed to work as an easy all-purpose flour substitute. Gluten-Free Crêpes with Xanthan Gumįirst, I tried an all-purpose gluten-free flour with xanthan gum mixed in. I started by making a batch of traditional French crêpes (with gluten), so that I could use those crêpes to test each of the gluten-free crêpe recipes. I finished my crêpe research more confused than before I started, and decided that the only way to know for sure would be to try each combination myself. Other recipes I read said to leave the xanthan gum out entirely, because the crêpes would be fine without it. Others said to buy flour without xanthan gum, and add a little yourself (but less than there would be if it was already mixed in). Some recipes I read called for all-purpose gluten-free flour with xanthan gum. It's designed to replicate (and take the place of) gluten, and provide strength and elasticity to whatever you're baking.Īnd because it's a food additive, and also because some people have sensitivities to xanthan gum- it's understandable to try omitting it wherever possible. Xanthan gum is a food additive in a lot of gluten-free flours. Do Gluten-Free crêpes need xanthan gum?īefore testing these crêpes, I read gluten-free crêpe recipe after gluten-free crêpe recipe- and one thing seemed sure. Want to check out Julia Child's recipe yourself? This recipe is based on her recipes in The French Chef Cookbook and Julia’s Kitchen Wisdom. These gluten-free crêpes were taste-tested back-to-back with my old standby- Julia Child's French crêpe recipe, and I'm happy to report- in an (admittedly small, 4 person) taste test, no one could tell the difference between the gluten version and the gluten-free crêpes.Īnd since those 4 taste testers were all crêpe-obsessed food lovers- I'm going to call that a win. You could probably eat a different type of crêpe every day for the rest of your life.Īnd so, a few weeks ago, when my mother-in-law, who is gluten-intolerant, said she'd been looking for a gluten-free crêpe recipe- she got my attention. They're my favorite type of pancake, and they're just all-around awesome because you can stuff them with whatever fillings you want! If you know me well, you know that I love French crêpes. These gluten-free crêpes are an easy twist on traditional French crêpes, and are every bit as delicious as the classic thin pancakes. As an Amazon Associate I earn from qualifying purchases. ![]() In skincare, "it creates a beautiful slip and silky feel on the skin, aids with the ease of application of the product, and keeps the formula from separating," she says.This post contains affiliate links. In food, that goo-like substance helps thicken things such a salad dressing, nut milks, and sauces. "It’s formed when sugars are fermented with a bacteria known as Xanthomonas campestris to create a goo-like substance," she adds. ![]() "Xanthan gum is a common is a common food and skincare ingredient, most often used as a thickener or to bind other ingredients together," explains Steinmetz. Works well with: It works well with almost all ingredients.ĭon't use with: There are no ingredients known to interact with xanthan gum negatively. Mostly, it's formulators who are using it, not consumers. Who should use it: According to our experts, it's not necessarily an ingredient anyone needs to seek out nor avoid necessarily. Main benefits: While it's mainly used for formulation purposes, xanthan gum might have some skin conditioning properties because it is a polysaccharide, or sugar molecule. Type of ingredient: Thickener and emulsifying agent
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