Gluten Free Xanthan Gum 100g

As a sufferer of cealic disease, I cook my own food. When I came across xanthan gum I thought of trying it in my baking. The label says it is gluten free, however, immediately afterwards I experienced severe stomach pain, migrane and diahorea. I began investigating and was shocked to learn that xanthan gum is derived from wheat and gluten. There is no mention of this in your labelling. Why not? I would appreciate it if could label your product correctly, for instance, may contain gluten and wheat, or derived from gluten or produced in a factory that handles wheat and gluten. Also review your ingredients on your packaging. The people sensitive to gluten may be a small minority, but we exist and we eat food and walk on this earth just like anyone else. For people without this sensitivity, would you eat an ingredient that left you sick and tied to the bathroom, almost as bad as having a stomach virus. The problem is that someone in the food additives industry is very good at selling this product as safe. It maybe sage for some people. However, you should make it clear in your packaging that it is derived from wheat and gluten If you suffer from gluten intolerance/cealic disease do not touch this product.

Hi Baljeet, Sorry to hear you have experienced digestive problems. The manufacture process of our xanthan gum involves mixing maize with the xanthan seed and then allowing the fermentation process to take place. Once fermentation is complete there is no maize remaining in the product. I can confirm that no wheat or gluten is used within the fermentation process, or on the site of manufacture of our xanthan gum. The production and packing of our xanthan gum is carried out in an area in which there is no gluten present. The finished product is also tested on a regular basis and there have been no instances of gluten contamination. It is recommended that people do not consume more than 15g / day of xanthan gum because it is an efficient laxative. For consumers with digestive problems this figure may be lower because it is a minor digestive system irritant. If you have any further questions, please send an email to [email protected]

Please can you sell some of the old unbleached xanthan gum? That stuff was great, and I'd really like to be able to buy it again. The previous type of Xanthan gum was a yellow colour with an odour similar to vinegar. I loved it, and it worked really well in my bread recipe. Around April 2017, I first tried out the new type of Doves Farm Xanthan gum, the label had changed and I noticed the xanthan gum was switched from the previous type, it was now a pure white powder with hardly any smell. This type is not as effective, and I have to add 20% more, in order for the bread to reach the same consistency. I believe that's because the new pure white type, uses a bleaching process, which damages some of the xanthan gum and makes it less effective, then the old tan yellow coloured good stuff.

Dear David. We would like to confirm that our Xanthan Gum has never been bleached.  Our packaging has changed to our new FREEE by Doves farm brand, but we would like to reassure you that in fact the recipe and product are still the same.  The product has always been a white colour and to our knowledge, this has never had an odour. I hope this helps and best wishes, Doves Farm. 

This product has absolutely transformed my GF baking! I find it so frustrating when I find that shops sell GF flour but don't sell Xanthum Gum. I have cooked GF cakes for friends who have previously thought GF is a no-go area for them. They are all really impressed and cannot believe the cakes are GF. It's all thank to the Xanthum Gum. And, of course, it makes my daughter who has Coeliac Disease feel less left out. Win. Win.

Bought this product to mix with gluten free flour to make a pizza for a 'gluten-free' guest. I mixed about 10 g with 500 g flour and then mixed thoroughly dry. I added not all this mixture, but enough to about a mug full of yeast and sugar activated in warm water. (3 teaspoons of dries yeast and one and a half teaspoons of white sugar stirred up in a.mug of Luke warm or tepid water and left for 5 mins). The dough rose ok and worked ok for pizza. I had tried a few days earlier without xabthan gum and it was a bit of a disaster as the dough did not rise. The dough with xabthan is ok, but not as easy as gluten dough.