Profile: To add thickness and volume to bread and other gluten-free baked items, use Gluten Free Xanthan Gum. Customers with gluten allergies will appreciate this thickening.
Details: Because gluten provides structure to baked items made with wheat flour, gluten-free flours often require a thickening to keep them from breaking. As a result, Xanthan Gum is used in many gluten-free baking recipes to substitute the elasticity and texture of gluten. Use 1 teaspoon of gum per cup of gluten-free flour in a recipe for cakes and cookies, and 2 teaspoons of gum for breads and pizza.
Use Gluten Free Xanthan Gum carefully because too much can result in a gummy texture (this 4 ounce bag should last you a long time!). When many varieties of gluten-free flour are combined, Xanthan Gum is more effective. Per pound, there are around 3 cups.
Xanthan Gum is a natural carbohydrate derived from maize sugar that has been processed and fermented with the bacteria Xanthomonas campestris, which gives the product its odd-sounding name. For more information about Xanthan Gum and its many applications, click here.
|xanthan gum Packaged in the same facility as peanuts, tree nuts, soy, and milk products.
|Country of Origin:
|Handling / Storage:
|Store in a airtight Food Storage Containers, cool, dry place.
|Preferences in terms of food:
|All Natural, Gluten-Free, Non-GMO