Xanthan Gum is used as a thickening agent and stabilizer in a variety of
foods. Also prevents ice crystals from forming in ice creams and
provides a "fat feel" in low or no-fat dairy products. 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 also
promotes a good rise in gluten-free baked goods. Add 1 teaspoon per cup
of gluten-free flour in yeast bread or pizza dough recipes. Add 1/2
teaspoon per cup of gluten-free flour in cake or muffin recipes. Blend
with dry ingredients to prevent clumping.
Kosher certified
Gluten-free