Xanthan gum is a largely indigestible polysaccharide that is produced by bacteria called Xanthomonas Camestris. Manufacturers place the bacteria in a growth medium that contains sugars and other nutrients, and the resulting product of bacterial fermentation is purified, dried, powdered, and sold as xanthan gum.
The problem is that it is an additive. And it is not a naturally occurring product. It is basically a bacterial slime that is dried and crushed into a powder and grown on a number of different mediums. (Yummy) People with allergy sensitivities have to be careful because it is often unknown what medium was used. Known mediums often used are corn, dairy, soy or a glucose solution from a wheat source. Many companies are reluctant to verify their source.
I have no known allergies to any of these foods, so imagine my confusion when my tongue started swelling after eating baked goods I had made myself! I knew exactly what had gone into them, and I had no food allergies! I originally suspected a new flour I had used, but a new batch without said flour still had my tongue swelling. (Not fun!!) After several hours of research, I found the following sentence at the end of one paragraph on one web site, "There is also the possibility that, since it is a fermented product, it could affect someone who was super-sensitive to mould." Wow!! Bingo for me. I am horribly allergic to certain types of mold (can you say anaphylaxis?) and I think that may be my whole issue with this!
Next, How the heck do I cook gluten-free without xanthan gum or guar gum?
