Product Information

Xanthan gum is by its nature gluten-free. It can be used in low gluten and gluten-free baking to improve the elasticity of the dough, add volume to baked products and to improve their texture. It is a thickening agent and food stabilizer, commonly found in everything from sauces and dressings to ice cream and yoghurt and, of course, gluten-free baked goods.

To use xanthan gum:
Use about 1/8 teaspoon per cup of liquid and combine these in a blender, not by hand. It will cause it to clump up almost immediately if it is not constantly in motion while being incorporated into the liquid