A must have in gluten free kitchens, this useful ingredient helps improve the texture of many gluten free recipes preventing baked goods from being too crumbly and dry. It is also a handy thickening agent and can help thicken gravies, sauces and soups. Use in homemade salad dressings to help stabilise the ingredients so they don’t separate.

How to use:

Xanthan gum mimics gluten in gluten free recipes to assist in giving dough elasticity and help bind ingredients. To improve the texture of baked goods, add xanthan gum to 1 cup of gluten free flour in the following quantities – biscuits: ¼ tsp, cakes: ½ tsp, muffins: ¾ tsp, bread: 1 to 1 ½ tsp; pizza dough: 2 tsp.

Xanthan gum is a great thickener to use in sauces, soups and gravies. Use about 1 teaspoon for each cup of liquid in hot sauces; about ½ as much in cold recipes. As xanthan can clump it may be best to lightly sprinkle into liquid while continuously whisking until well combined and thickened, or create a thick slurry by coating the xanthan gum in oil before adding to liquids.

When combined with salad dressing ingredients, it can help suspend herbs and spices and prevent oil and vinegar from separating as it helps to emulsify the ingredients together.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

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