Pamela’s Not Xanthan Not Guar binder review

Discussion in 'Gluten Free Baking' started by Norcalbaker59, Jul 29, 2018.

  1. Norcalbaker59

    Norcalbaker59 Well-Known Member

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    I was excited to see a new gum free binder by Pamela’s Products called Not Xanthan Not Guar.

    For many gluten-free baked goods, especially piecrust and bread, getting good results without Xanthan or Guar is near impossible. So I was excited to see a gum free binder on the market.

    I made a test batch of my gluten-free piecrust to test Pamela’s No Xanthan No Guar gluten free binder. I used my recipe as written with the exception of replacing the Xanthan gum with the Pamela’s binder and I used the recommended amount indicated on the package.

    Pamela’s binder is a total fail. The crust held together fine in the mixing, rolling, and filling. But it disintegrated in the baking. Plus it did not produce good even browning.

    I contacted Pamela’s customer service and was instructed to increase the amount of binder. I opted not to do this since the binder is a blend of potato starch and psyllium husk. My recipe contains potato starch so increasing the amount will simply throw my gluten free flour ratios out of whack.

    Until something better comes along I’ll continue to use xanthan gum.

    The binder
    92C447B4-3D7E-43EC-A1EC-59EE4F53CF2F.jpeg

    Blueberry hand pies disintegrated during the bake. Note the uneven browning.
    A1E09216-42A8-4FE1-802A-C92013D1FC85.jpeg


    For comparison, this is my gluten free pie crust WITH xanthan gum unbaked
    880CFFA7-3737-4513-A38C-2C163D105907.jpeg

    My GF crust with xanthan after baking
    A2F8F8FE-0FA7-44D1-A1D6-8466CE8344DF.jpeg
     
    Norcalbaker59, Jul 29, 2018
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  2. Norcalbaker59

    Becky Administrator

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    Oh no, what a shame! Sorry to hear it didn't work out well. Your xanthan gum gluten free pastry looks great though! Is there a reason you're trying to avoid gum as an ingredient?
     
    Becky, Jul 31, 2018
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  3. Norcalbaker59

    Norcalbaker59 Well-Known Member

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    I noticed too much xanthan gum can upset my stomach. I’m one of those ultra sensitive celiacs. So I’ve been trying to reduce the gums in my GF baking and I avoid most commercially produced GF baked goods since they contain a lot of gums.
     
    Norcalbaker59, Jul 31, 2018
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  4. Norcalbaker59

    Becky Administrator

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    Ah I see, I didn't realise that. Sounds like a sensible move, so it's a shame the replacement didn't work out! Have you tried psyllium husk? I see it's an ingredient in the gum free thing, and I've seen it in shops here in the UK.
     
    Becky, Aug 1, 2018
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  5. Norcalbaker59

    Norcalbaker59 Well-Known Member

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    @Becky, yes I actually keep psyllium husks stocked in my pantry. I find its good in small quantities; too much can effect taste and texture. I find it works best when mixed with other binders like arrowroot and still a bit of anthem gun. It does help in reducing the amount of anthem needed.

    The one non gum binder that I simply cannot handle is the chia seeds. It's so slimy and the taste and color very off putting,:confused:
     
    Norcalbaker59, Aug 1, 2018
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  6. Norcalbaker59

    Becky Administrator

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    Haha I'm with you on that! I've got a friend who is really into China pudding, but it's just a bowl of slime to me! :oops:

    Out of interest, does your GF pastry recipe include egg?
     
    Becky, Aug 1, 2018
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  7. Norcalbaker59

    Norcalbaker59 Well-Known Member

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    @Becky, no I do not use egg in my GF pie crust.

    I mix a 70/30 blend starch to whole grain gluten free flour blend

    Use the rough puff pastry technique but with just a single trifold

    I chill the mixed pie dough overnight before rolling

    Cate’s Gluten Free Pie Crust

    Flour Blend
    72g white rice .30
    36g brown rice .15
    36g sorghum .15
    36g potato starch .15
    36g tapioca starch .15
    24g arrowroot .10
    24g sugar .10

    Binders
    10g Pomonas Pectin* .04
    8g xanthan gum .03

    Hydration: I dissolve salt in ice water

    68g water .28
    3g salt

    Fat
    168g unsalted butter .70

    *Pomona’s pectin is derived from lemons, lime, and orange peel. I prefer Pomona’s pectin because it’s a pure form of pectin that does not have the activator premixed into the pectin. I don’t want the activator, just the pure pectin.

    Where most pectin is premixed with an activation, usually dextrose, Pomona’s packages the calcium activator in a separate package. I just use the pure pectin and toss the calcium in the trash since in a baking application I don’t want a lot of jell power.

    Pomona’s pectin is not widely available; I looked up distributors in the UK. It’s available through Branwen’s Kitchen.

    http://branwenskitchen.co.uk
     
    Last edited: Aug 2, 2018
    Norcalbaker59, Aug 2, 2018
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  8. Norcalbaker59

    Norcalbaker59 Well-Known Member

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    I forgot to mention that the scale is 20g gluten free flour blend per 1” of pie plate.

    Example
    9” pie plate
    2” sides for deep dish
    Total pie plate 12”

    20g gf flour x 12” pie plate = 240g gf flour for a single crust

    For a double crust double the pie plate measurements.

    When I say gf flour blend I’m referring just to the flours, not the binders, sugar, salt

    White rice flour
    Brown rice flour
    Sorghum flour
    Potato starch
    Tapioca starch
    Arrowroot

    For my traditional wheat pie crust I use the same 20g flour per 1” of pie plate and use the rough puff pastry technique with just a single tri fold. I increase the water to about 30% and the fat to 75%.
     
    Norcalbaker59, Aug 2, 2018
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  9. Norcalbaker59

    Becky Administrator

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    That's interesting about the pectin as an ingredient, I don't think I've come across it being used in that way before. Sounds like a lot of research has gone into this recipe! :)
     
    Becky, Aug 3, 2018
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  10. Norcalbaker59

    Norcalbaker59 Well-Known Member

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    @Becky, yes I baked pie crust everyday for several weeks. :confused: I even wrote in to a Dorie Greenspan live online Q&A to ask if she thought pure pectin would work as a binder.

    My family says this crust tastes like a “real” crust; since everyone eats this crust without complaints I rarely bake wheat crust anymore.
     
    Norcalbaker59, Aug 3, 2018
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