Xanthomonas campestris

Mainly I have always know X. campestris as a plant pathogen that sometimes harbors resistance genes I'd like to study. It has taken on a new role in my life though, and is currently my favorite bacterium. (That is saying something.) X. campestris is the source of xanthan gum which is in everything from face scrub to ice cream. It is especially important for gluten free baking because it holds everything together and also holds the air bubbles made by the leavening.

After 2 month of going gluten free, I finally made it to a Whole Foods where I got some xanthan gum. (I ordered some 1 month ago from Amazon, and I probably would have starved before it got here. It didn't get shipped until today!) I have been eating a lot of foods that do not require baking or leavening, but after 2 months, I was practically dreaming of anything starchy besides tapioca, Chex cereal, potatoes and rice. (I like them but they just don't quite make up for no wheat.) I made a pancake this morning with xanthan gum. It was my second attempt at a pancake. The first one held together because of the egg in the batter, but it was dense and heavy and not good. I added a little xanthan gum to a combination of potato starch, tapioca flour, and corn starch, baking powder, yogurt, water, egg and salt. Yum! Heaven in a skillet. Honestly, it was even lighter than those I used to make with wheat flour, and the flavor was nearly the same. I ate strawberry freezer jam on it and it was simply delicious.

Ahhhh.... X. campestris where would I be without you? (Still having ridiculous dreams about Midwestern agriculture probably). I hope your brief life in food production fermenters is so happy. You certainly deserve it for your excellent contributions to food web.