We sub it dsiry Xanthan in many recipes and our biomedical autism doc approved if you are looking for other options. Thickener for Sauces, Soups, Dressings. Essential for gluten free baking. It is used often with almond and coconut flour for baking for those on the ketogenic or other low-carb diets. Please enter a question.
A post from Wendy Cohan on celiac. Sorry, we failed to record your vote. The by-product of this process is dried and then ground into a white powder. It’s pretty amazing, actually. I especially like it for helping waffles hold together well, as pictured above. And now it looks as though she could be right.
Xanthan gum is a flavorless thickener used in many foods and other commercial products. It is a microbial polysaccharide produced by natural fermentation by the bacterium Xanthomonas campestris. In addition to thickening, xanthan gum helps keep solid particles in suspension, which is useful in products like bottled salad dressing. It provides an even texture and uniformity in a food and can improve mouthfeel. Xanthan gum can be bought for home use and is a great way to thicken and stabilize soymilk-based rice milk-based sauces, soups, and nondairy ice creams. It’s often used in gluten-free baking as a replacement for the sticky effect of gluten.