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Xanthan Gum is used to improve the consistency of gluten free flours such as rice flour, potato flour or buckwheat flour. Xanthan Gum is used as a binding agent to perform the role that gluten plays in wheat flour.
Xanthan Gum is completely natural, made form sugar.
• Makes gluten-free flour bind together.
• Improves crumb structure and reduces crumbling of the dough.
• Completely natural.
• Also used in ice-cream making.
• Gluten-free.
Ingredients
Xanthan Gum
Pack Size
350g
Nutritional Information
Typical Values | Typical Values per 100g |
Energy | 320kJ/76kcal |
Fat | 0g |
of which saturates | 0g |
Carbohydrate | 81g |
of which sugars | 0g |
Fibre | 84g |
Protein | 6g |
Salt | 0.62g |
Storage Information
Store in cool, dry conditions in original, unopened containers. Securely reseal containers after opening.
Direction for Use
To bind gluten-free flour: Mix 2 teaspoons of xanthan gum for every 250g (half pound) of potato/rice/buckwheat flour. The xanthan will help to bind the mix and to keep it elastic. Use in bread, cakes, scones and cookies.
In ice cream: If you are making dairy-free ice cream, xanthan gum will help to thicken and bind the mix. If you are using rice milk, add 1 teaspoonful of xanthan gum for every 2 cups of rice milk (see recipe below).