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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 xanthan gum 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 xanthan gum per cup of gluten-free flour in yeast bread or pizza recipes. 1/2 teaspoon per cup in cake or muffin recipes. Blend with dry ingredients to prevent clumping.
Contains 2 oz.
*Within the Continental U.S.