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.
PerfectElyse, Pleasanton, CA
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
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