It's funny how when you figure out a food sensitivity and eliminate that food, other sensitivities have a tendency to reveal themselves. This is what happened to me over the holiday break. I had some time off and therefore did a lot of experimenting in the kitchen, mostly with gluten-free baked goods. Baked goods made with xanthan gum. Ah yes, xanthan gum, my new arch enemy.
You see, I was just starting to feel great after eliminating eggs from my diet. I thought I finally had it all figured out. But then I started using xanthan gum in my baking and all hell broke loose. Even my husband was noticing his stomach was upset. What was going on? I finally pinpointed it to the xanthan. It was the only thing different. I had been using guar gum for the past few months, but finally got some xanthan. I wanted to see if it worked better. Oh, it worked better all right. It worked better at making our stomachs upset!
I did a little research and it turns out I'm not alone. There are a lot of people who develop sensitivies to xanthan gum and guar gum. Especially those who already have other food sensitivities. I tried using guar gum again after that, but even that was bothering me. So no gums anymore. What am I going to do? No eggs? No gums? Back to the drawing board.
I think it can be done. I've been doing lots of research and experimenting already. I'm actually kind of excited about it. Since I'm not using eggs or gums, I'm going to have to use something. Luckily, chia seeds and flax seeds are great replacements for both and I seem to tolerate them. I've had some promising results so far. Stay tuned for some new recipes!