{"id":2741,"date":"2024-08-15T23:30:09","date_gmt":"2024-08-15T23:30:09","guid":{"rendered":"https:\/\/thecarmencooks.com\/staging\/3924\/?p=2741"},"modified":"2024-08-15T23:30:12","modified_gmt":"2024-08-15T23:30:12","slug":"jam-filled-cookies-fit-for-a-queen-information-on-xanthan-gum","status":"publish","type":"post","link":"https:\/\/thecarmencooks.com\/staging\/3924\/jam-filled-cookies-fit-for-a-queen-information-on-xanthan-gum\/","title":{"rendered":"Jam Filled Cookies fit for a Queen: Information on Xanthan gum"},"content":{"rendered":"\n

I like to call these delectable, easy to make, jam filled cookies Queen’s Cookies because you do feel like a Reyna when you are eating them. These gluten-free cookies are filled with a home made jam. But don’t be concerned, this jam does not involve pectin or hours of cooking. Here we rely on a quick hack with tapioca flour, which should be a staple in your kitchen if you are regularly cooking gluten free baked goods with me. The recipe gives you a kitchen hack as it is the same amount of time to make a large batch of the compote as enough to fill the cookies. You should be left with an extra pint and a half of blueberry “jam.” You can one jar by placing in a boiling water bath for 40 minutes, or store both jars in the fridge. It will last about 10 days minimum. These cookies do not crumble like many gluten free baked good and are lacking all the binders, flavorings, and fillers that store bought cookies contain, especially the gluten-free ones. This special treat takes more time than regular drop cookies, but it is a fun project with children or a nice project for one evening. These delightful jam cookies would make an excellent star of your gluten free Christmas cookies or an excellent gift. <\/p>\n\n\n\n

I have noticed that the majority of gluten-free baked goods contain xanthan gum. The reason for this is that in regular products, gluten provides a particular structure that binds the structure together. Xanthan gum is used to provide this property to gluten-free baked goods. But xanthan gum is not a food. It is a made made product in a lab from corn, and of course from bacteria that are fed mutant forming, sperm killing, PCOS-causing gmo-glyphosate filled corn. And regardless of that well established scientific fact, xanthan gum is not digested by the body, rather it is mostly eliminated in fecal material. About 10% of it can be digested by short chain fatty acids, leading to the formation of short chain fatty acids. The digestion of xanthan gum can lead to bloating and gas, and your digestive system may have trouble eliminating it, leading to cramps and constipation. <\/p>\n\n\n\n

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Xanthan gum is not the worst of food additives. It is not toxic and does not go into the blood stream or the liver like other compounds must do and then undergo Phase 1 and Phase 2 detoxification. Even though there are concerns about it being contaminated by herbicides such as atrozine used on corn, xanthan gum itself is not on the order of eating many of the other food chemicals, false sweeteners, preservatives, and food flavorings on the market. At the end of the post I provide some more information on xanthan gum in terms of food safety ratings and the production of xanthan gum, although it is my philosophy that we should not be consuming substances that are not natural foods for humans found in nature. A compound produced by bacteria that then must be isolated in test tubes and purified before being ground up and packaged is not a food substance. A food is something that provides VALUE to the human organism in terms of phytochemicals, calories, vitamins, minerals, or macronutrients that are required to fuel the body. <\/p>\n\n\n

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Jam Filled Cookies-Gluten-Free<\/h2>\n
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These lightly sweet gluten-free cookies are better for you than traditional cookies and will leave you feeling like a queen. The recipe for the blueberry filling makes another 2 quarts of blueberry "jam" which is really a compote with far less sugar than normal jam. It can be used to top pancakes or crepes and added to plain yogurt. <\/span><\/div>\n
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Prep Time <\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>12 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Chill Time <\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course <\/span>Dessert<\/span><\/div>
Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n
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Equipment
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  • 1 mixer<\/div><\/li>
  • 1 baking sheet<\/div><\/li><\/ul><\/div>\n

    Ingredients
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    • 2<\/span> cups<\/span> gluten-free flour mix<\/span><\/li>
    • 1\/2<\/span> t<\/span> salt<\/span><\/li>
    • 1\/2<\/span> t<\/span> baking soda<\/span><\/li>
    • 1\/2<\/span> c<\/span> coconut oil<\/span><\/li>
    • 1<\/span> c<\/span> unrefined organic sugar<\/span><\/li>
    • 1<\/span> egg<\/span><\/li>
    • 2<\/span> t<\/span> vanilla<\/span><\/li><\/ul><\/div>

      Blueberry Filling<\/h4>
      • 4<\/span> c<\/span> frozen blueberries<\/span><\/li>
      • 1\/3 <\/span> c<\/span> unrefined organic sugar or honey<\/span><\/li>
      • 2 <\/span> tbsp<\/span> tapioca flour<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions
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        • Chill coconut oil in the fridge for 30 minutes.<\/div><\/li>
        • Stir the dry ingredients together: flour, salt, and baking soda. If you do not have the gluten-free flour already made you have to premix it. (see notes)<\/span><\/div><\/li>
        • Cream cold coconut oil, sugar, egg, and vanilla until light.<\/div><\/li>
        • Slowly add in the dry ingredients.<\/div><\/li>
        • Form the dough into a 2 inch diameter roll. Wrap in plastic wrap and shape up so it is even.<\/div><\/li>
        • Place in the fridge for at least three hours till overnight…you can also freeze at this point for months until you are ready to use. Or save in the fridge for up to a week until you are ready to use.<\/div><\/li>
        • Start the blueberry sauce:<\/span><\/div><\/li>
        • Put the frozen blueberries in a saucepan with a few tablespoons of water and the sugar.<\/div><\/li>
        • Cook until soft and dissolved over medium low heat, about 20 minutes. Keep simmering over low heat.<\/div><\/li>
        • Temper your tapioca flour by dissolving in approximately a tablespoon of water. Add a large wooden spoonful of the hot blueberry mixture to your dissolved tapioca flour. Rapidly whisk in the tapioca mixture to the rest of the blueberries. After 2 minutes, turn off the heat.<\/div><\/li><\/ul><\/div>

          Assemble Cookies<\/h4>
          • Preheat oven to 400 degrees Fahrenheit<\/span><\/div><\/li>
          • Roll out the dough to 1\/4 in thickness<\/span><\/div><\/li>
          • Cut the shapes desired. Round or square cookies work best. You can use cup or jar lid as a cookie cutter if you like. <\/span><\/div><\/li>
          • Add 1 teaspoon of blueberry jam to the middle. <\/span><\/div><\/li>
          • Cover with a second cookie and crimp the edges. You may need to brush the edges with water on the bottom layer to assist with sticking.<\/span><\/div><\/li>
          • Use a thin metal spatula to scoop up the queen's cookies.<\/span><\/div><\/li>
          • Place on a baking sheet that is greased with coconut oil.<\/span><\/div><\/li>
          • Bake for 11 minutes for cookies that are 3 inches in diameter. Check cookies after 7 minutes. They should be firm to the touch on the edge and smell cooked. They should be slightly tinged brown on the edges.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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            Notes
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            The gluten-free flour mix is composed of:<\/span>
            <\/div>\n2 c tapioca<\/span>
            <\/div>\n1 c garbanzo<\/span>
            <\/div>\n1 c sorghum<\/span>
            <\/div>\n1 c brown rice<\/span>
            <\/div>\nThese flours have similar weights per cup so you can also mix these by volume in the same ratio. For example if you have garbanzo flour in an an 8 oz bag, you can add this without measuring to 16 oz of tapioca and 8 oz of the others.<\/span><\/div><\/div>\n\n
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            Keyword <\/span>best gluten free bread, gluten free preserve cookies, gluten-free cookies, jam filled cookies,, jam filled gluten free cookies, preserve cookies<\/span><\/div><\/div>\n
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            \"A<\/figure>\n\n\n\n

            Current Status of Xanthan Gum in Ratings of Food Safety<\/h3>\n\n\n\n
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            • European Union (EU):<\/strong>\n
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              1. Xanthan gum is listed as E415<\/strong> under the EU food additive code and is authorized for use as a stabilizer, thickener, and emulsifier in a wide variety of food products.<\/li>\n\n\n\n
              2. The European Food Safety Authority (EFSA) has evaluated xanthan gum and confirmed its safety, establishing an Acceptable Daily Intake (ADI) of “not specified,” which indicates that there is no safety concern for its use in foods at typical levels of consumption.<\/li>\n<\/ol>\n<\/li>\n\n\n\n
              3. United States:<\/strong>\n
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                1. In the U.S., xanthan gum is recognized as Generally Recognized as Safe (GRAS)<\/strong> by the Food and Drug Administration (FDA). This designation means that it is considered safe for use in food based on a history of common use in food or on the results of scientific research.<\/li>\n\n\n\n
                2. Xanthan gum is used in a wide range of food products, including salad dressings, sauces, gluten-free baked goods, and dairy product<\/li>\n<\/ol>\n<\/li>\n\n\n\n
                3. International Codex Alimentarius:<\/strong>\n
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                  1. The Codex Alimentarius, an international food standards body, also includes xanthan gum as a permitted food additive, affirming its safety for global use<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n\n\n\n

                    <\/p>\n\n\n\n

                    Overview of Xanthan Gum Production:<\/strong> <\/h2>\n\n\n\n

                    Xanthan gum is a polysaccharide produced through the fermentation of simple sugars by the bacterium Xanthomonas campestris<\/em>. The process generally involves the following steps:<\/p>\n\n\n\n

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                    • Fermentation:<\/strong> Sugars, typically derived from corn, serve as the primary carbon source for Xanthomonas campestris<\/em>. The bacteria ferment these sugars, producing xanthan gum as a byproduct.<\/li>\n\n\n\n
                    • Recovery and Purification:<\/strong> After fermentation, the xanthan gum is precipitated using isopropyl alcohol or ethanol. The precipitate is then dried and milled into a fine powder.<\/li>\n\n\n\n
                    • Quality Control:<\/strong> The final product undergoes various quality control tests to ensure it meets food safety and quality standards.<\/li>\n<\/ul>\n\n\n\n

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                      I like to call these delectable, easy to make, jam filled cookies Queen’s Cookies because you do feel like a Reyna when you are eating […]<\/p>\n","protected":false},"author":1,"featured_media":2747,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_crdt_document":"","novablocks_hero_scroll_indicator":false,"novablocks_hero_position_indicators":false,"supernova_prevent_duplicate":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_project_color":"","_project_color_auto":"#887b3e","footnotes":""},"categories":[477,730,121,693],"tags":[192,1319,1318,258,1316,630,1314,1320,257,647,1315],"class_list":["post-2741","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert","category-gf-pastries","category-baked-goods","category-science-concepts","tag-gluten-free","tag-gluten-free-christmas-cookies","tag-gluten-free-sugar-cookies","tag-gluten-free-2","tag-gluten-free-cookies","tag-glutenfree","tag-jam-filled-cookies","tag-nut-free-christmas-cookies","tag-nutrition","tag-nutritionist","tag-preserve-filled-cookies"],"_links":{"self":[{"href":"https:\/\/thecarmencooks.com\/staging\/3924\/wp-json\/wp\/v2\/posts\/2741","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecarmencooks.com\/staging\/3924\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecarmencooks.com\/staging\/3924\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecarmencooks.com\/staging\/3924\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thecarmencooks.com\/staging\/3924\/wp-json\/wp\/v2\/comments?post=2741"}],"version-history":[{"count":3,"href":"https:\/\/thecarmencooks.com\/staging\/3924\/wp-json\/wp\/v2\/posts\/2741\/revisions"}],"predecessor-version":[{"id":2779,"href":"https:\/\/thecarmencooks.com\/staging\/3924\/wp-json\/wp\/v2\/posts\/2741\/revisions\/2779"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecarmencooks.com\/staging\/3924\/wp-json\/wp\/v2\/media\/2747"}],"wp:attachment":[{"href":"https:\/\/thecarmencooks.com\/staging\/3924\/wp-json\/wp\/v2\/media?parent=2741"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecarmencooks.com\/staging\/3924\/wp-json\/wp\/v2\/categories?post=2741"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecarmencooks.com\/staging\/3924\/wp-json\/wp\/v2\/tags?post=2741"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}