Use:
Xanthan gum is most often used in baking gluten-free flours to give the dough or batter a “sticky” texture that would otherwise be achieved with gluten.
It can also be used to thicken soups and sauces.
Recommended use:
-For bread – use 3/4 teaspoon per cup of flour.
-For cakes – use 1/2 teaspoon per cup of flour.
-For cookies – use 1/4 to 1/2 teaspoon per cup of flour.
If using as a thickener in soups, whisk or stir well into the liquid to avoid lumps.
Ingredients: Xanthan gum.
There are no reviews yet.