How To Make Use Xanthan Gum

Xanthan gum and its alternatives are really useful in gluten free baking.

How to make use xanthan gum. The taste of xanthan gum in undetectable. When using it to make gluten free dough then the xanthan gum is usually added to the flour at the dry ingredient stage. Xanthan gum is a common additive in a variety of foods such as ice cream yogurt sauces and dressings as well as gluten free baked goods it is a corn based fermented product that is made by fermenting corn sugar with a microbial called xanthomonas campestris. To thicken gravy with xanthan gum allow for at least 15 minutes after preparing the gravy. It is used extensively to thicken liquids make light foams strengthen vinaigrettes and is a great ingredient to use to turn thin liquids into rich sauces.

Use xanthan gum if you need to thicken gravy and do not have flour on hand or if you are preparing a gluten free meal. How to use xanthan gum as a thickener. The more xanthan gum you use the thicker your liquid will become. The process is similar but not identical to adding any other thickening agent to the gravy. How to make low carb sauces using xanthan gum such as vegan gravy.

Add 500 600ml cold liquid a spoonful at a time beating well after each addition. Xanthan gum will thicken and emulsify both hot and cold sauces which can be reheated after a single use. Coat a 9 by 13 in 23 by 33 cm cake pan with oil or cooking spray. Xanthan gum can be bought for home use and is a great way to thicken and stabilize soymilk based rice milk based sauces soups and nondairy ice creams. Method 3 of 4.

Put 1 tablespoons of oil into a mixing bowl. Sieve 1 teaspoon of xanthan gum over the oil and stir into a smooth paste. It will be better to use a blender for such mixing as xanthan gum may form clumps as soon as it comes into contact with liquid. Tea shampoo method 1 of 4. Incorporating xanthan gum in recipes.

Method 2 of 4. Xanthan gum or just xanthan is one of the easiest ingredients to work with. It s often used in gluten free baking as a replacement for the sticky effect of gluten. They are perfectly safe to use and the range of alternative options mean that even for people with additional allergies sensitivities and dietary requirements there should be a stabiliser out there for you. When using xanthan gum in dairy free sauces and soups to achieve the richness usually created by dairy we recommend starting with teaspoon xanthan gum blended with a bit of oil to create a gel like consistency before adding the soup or sauce.