Xanthan Gum

The best choice of a thickener for gluten-free recipes in baked goods

 

Xanthan gum is made by fermenting corn sugar. It is an off-white powder used as an emulsifier and thickener. Use xanthan gum when making gluten-free baked goods. It will improve the texture of the mixture and make it sticky, as it should be. It is gluten that gives the dough stickiness. So when making gluten-free recipes, you need to replace gluten with something.That something is Xanthan Gum and it will do a great job in thickening the mixture and giving it the right texture. Do you want to remove eggs from your diet? You can do it without having to be deprived of all the best recipes. Xanthan Gum is here to replace egg yolks and their fat. You will still feel that “mouth feel” of fat, but you won’t take in the calories!

Benefits:

  • Thickener
  • Emulsifier
  • 7 gr. of fiber per tsp.
  • For gluten-free recipes
  • Substitute for egg yolks
  • Excellent "mouth-feel"