Gluten Free Xanthan Gum
Use Gluten Free Xanthan Gum to add thickness and volume to bread and other gluten-free baked goods. This is a popular thickener among customers with allergies to gluten.
Because baked goods made with wheat flour depend on gluten for structure, those made with gluten-free flours will often require a thickener to keep them from crumbling. For this reason, many gluten-free baking recipes call for Xanthan Gum to replace the elasticity and texture of gluten. For every cup of gluten-free flour in a recipe, use 1 tsp of gum for cakes and cookies and 2 tsp of gum for breads and pizza.
Use Gluten Free Xanthan Gum sparingly, as too much can lead to an overly gummy texture (this 4 oz bag should last you a while!). Xanthan Gum is more effective when more types of gluten-free flour are mixed together. There are approximately 3 cups per pound.
A natural carbohydrate, Xanthan Gum is made of corn sugar treated and fermented with the bacteria Xanthomonas campestris, from which Xanthan Gum gets its odd-sounding name. Read here for more on Xanthan Gum and its many uses.
Already used in my gluten free backing and it works great.Artashes, La Honda, CA
A tiny amount goes a long way for thickening gravy or adding to gluten free recipes.Ronda, Nine Mile Falls, WA
Another item purchased for gluten free baking.Joann, Astoria, NY
A little goes a long way with this guy. Bought it to thicken my iced coffees to make cheaper, at home Frappuccinos... Still working on the perfect recipe :-)Jenna, Bal Harbour, FL
xanthan gum Packaged in the same facility as peanuts, tree nuts, soy, and milk products.
Serving size 9g (~0.3 oz.)
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Store in a cool dry place for up to 1 year. It is ok to refrigerate.
Country of origin: United States