Description
Xanthan gum is a natural hydrocolloid used commercially in foods as a thickening and stabilizing agent.
In gluten-free baking, xanthan gum is used to create a more delicate texture in gluten-free cakes.
Xanthan gum does a great job of mimicking the elasticity of gluten in gluten-free flours.
For leavened breads and pizza doughs, add 1 teaspoon of xanthan gum per cup of gluten-free flour.
For cakes and muffins, add ½ teaspoon per cup of gluten-free flour.
Xanthan gum also prevents ice crystals from forming in ice cream and provides a fatty feel in low-fat or fat-free dairy products.For best results, use 1/2 teaspoon per cup of liquid specified in the recipe.
Whisk in a blender with the liquid to prevent lumps from forming.
Xanthan gum can also be used as a universal thickener for sauces.Whisk 1/4 to 1/2 teaspoon of xanthan gum with 1 tablespoon of hot water for each cup of sauce.
It can also be used, as an emulsifier, when added to water, xanthan gum forms a gel.
This gel helps keep ingredients emulsified and in suspension so they look appetizing.Consider dressings with lots of herbs and spices.
- Natural
- Certified Kosher
- Gluten free
