Xanthan gum is formed by fermentation process using different range of simple sugars by culturing the bacterium Xanthomonas campestris. This powder appears creamy-white to yellow in colour and is particularly useful for thickening and stabilizing. This is a non-GMO product.
- Breads – 3/4 tsp per cup of flour. Cakes – 1/2 tsp per cup of flour. Cookies – 1/4 – 1/2 tsp per cup of flour. If using as a thickener, whisk or blend thoroughly into the liquid to avoid clumps.
- Xanthan gum is most often used in gluten-free baking, to give the dough or batter a “stickiness” that would otherwise be achieved with gluten. It can also be used to thicken soups and sauces.