The gluten free baker's secret weapon! Xanthan Gum is used in foods as a thickening agent and stabilizer. Xanthan gum can improve the texture, consistency, flavor, shelf life and appearance of many foods.
Emulsifier
When added to water, xanthan gum forms a gel. That gel helps keep ingredients emulsified and suspended so they look appetizing and don't separate.Gluten-Free Baking
It’s used frequently in gluten-free cooking since it can provide the elasticity and fluffiness that gluten gives traditional baked goods. It acts as the binding agent for the flour, helps hold onto some moisture, and helps give the baked good some structure. The result is muffins and cakes with perfect sponge and deliciously chewy pizza doughs.
For yeasted breads and pizza doughs, add 1 tsp of Xanthan Gum per cup of gluten-free flour. For cakes and muffin, add ½ tsp. per cup of gluten-free flour.
Other Uses
Xanthan gum also prevents ice crystals from forming in ice creams and provides a "creamy fat feel" in low or no-fat dairy products including yoghurt. For best results, use 1/2 teaspoon per cup of liquid called for in recipe. Whip in a blender with liquid to prevent clumping.
Xanthan gum can also be used as an all-purpose thickener for sauces. Whisk together 1/4 tsp. to 1/2 tsp. of xanthan gum with 1 Tbsp. hot water, for every 1 cup of sauce.
Natural
Kosher certified
Gluten-free
Without getting too scientific, xanthan gum is produced through the fermentation of the sugars:- sucrose, glucose, and lactose. After the fermentation period, the resulting moist residue is dried, and then ground into a fine powder. When mixed with liquid, this powder becomes viscous and almost turns gel-like.
The following are some common foods that contain xanthan gum:
- Salad dressings
- Bakery products
- Fruit juices
- Soups
- Ice creams
- Sauces and gravies
- Syrups
- Gluten-free products
- Low-fat foods
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