What’s With the Gluten-Free Metallic Taste?



What is with this metallic taste?

Please tell me.  If you happen to be an experienced gluten-free baker, please tell me why are our baked items coming up metallic?  You can almost see a silvery sheen in the light!

Jessie has tried several batches of cornbread which turned out metallic.  We threw out the flour and started again.  It only happens with gluten-free recipes.  It’s not the oven or the baking dish.  The same thing happened when she tried baking brownies.  

I am beginning to wonder if xanthan gum may be a common denominator. However, what do we use as a substitute?  We are calling out into the worldwide web searching for a solution to our dilemma?  Any thoughts out there in gluten-free internet land?



Filed under Daily Chronicle

5 responses to “What’s With the Gluten-Free Metallic Taste?

  1. I’m not positive but it may be the xanthan gum, depending on how much you use. A little goes a long way. I know that guar gum is also used in place of xanthan gum. However, I have never personally tried it. This is the recipe I use for corn bread / corn muffins without xanthan gum. Try it and see if you notice the same metallic taste. Good luck,
    Gluten Free Corn Muffins: Makes 12 muffins
    1 cup fine ground yellow cornmeal
    1 cup white rice flour
    1/2 cup sugar (my wife likes them a little sweeter, so I use a heaping 1/2 cup)
    4 tsp baking powder
    1 tsp salt
    2 eggs
    1 cup milk (any kind-we use 1%)
    4 Tbs canola oil

    Mix thoroughly in a bowl and pour into a 12 cup muffin tin
    Bake at 400 degrees F for 13-16 minutes.

  2. Textual Fury

    I have never had a metallic taste unless my gluten free food was burning on one side, usually the bottom. You might want to check to see if that is a problem.

    Good luck!

  3. Bruce Richardson

    Try reducing the amount of baking powder, using too much will cause that nasty metallic taste

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