Bob's Red Mill Xanthan Gum is perfect for gluten-free baking. It is made from the outer layer of a tiny, inactive bacterium called Xanthomonas campestris . It is an excellent all-purpose thickener for dressings, gravies and sauces. Its unique binding ability is what makes it the ideal substitute for gluten in gluten-free baking. Most recipes call for only 1 or 2 teaspoons, so this little bag will go a long way in your kitchen.
USD 16.09
Baking ingredients
Xanthan Gum
Versatile thickener perfect for gluten-free baking.
USD 16.09
Specs: Standard(Default)
Vendor: swansonvitamins.com
Baking ingredients
Thickener
Gluten-Free Baking
Xanthan gum
Product Details
Frequently Asked Questions
What is Xanthan Gum used for?
Xanthan Gum is primarily used as a thickening agent in various recipes. It enhances the texture of sauces, gravies, and dressings, making them smoother and more appealing.
Is Xanthan Gum suitable for gluten-free baking?
Yes, Xanthan Gum is an excellent substitute for gluten in gluten-free baking. It helps to create the desired texture and structure in baked goods without compromising flavor.
How much Xanthan Gum should I use in my recipes?
Most recipes require only 1 to 2 teaspoons of Xanthan Gum. A small amount is sufficient to achieve the desired thickening effect.
Where does Xanthan Gum come from?
Xanthan Gum is derived from the outer layer of the Xanthomonas campestris bacterium. It is a natural thickening agent commonly used in cooking and baking.