I haven’t tried this recipe with a xanthan replacement. Usually you can substitute guar gum for xanthan gum 1:1. Some folks find guar not as “strong” as xanthan gum. So the bread might not rise as high.

So glad you’re enjoying the bread!

I’m also not crazy about cooked raisins (tho I do love them in their dried state); what fruit sub would you suggest? Chopped apples (too wet?); or how about chopped dried apricots? I’d love to hear if you have any other ideas! 🙂

I’d also like know if there is a sub for the xanthan? It makes me feel yucky (it can literally make me gag, especially if the bread is too “wet” with it, giving the bread a “slippery” feel in my mouth. Yuck). So I guess I must be sensitive to it for some reason. I don’t seem to have problems with Guar Gum; so, could I use that and would it be a one to one substitution?

And could this substitution be used across all your bread recipes that now use xanthan gum (I’m especially interested in subbing it in your Best Gluten-Free Sandwich Bread recipe).

Thanks for your help!!

Thanks so much! I hope you enjoy the recipe. It’s one of my favorites!