Details

To your good health - Bob Moore. Great for baking. Xanthan Gum is made from the outer layer of a tiny, inactive bacterium called Xanthomonas campestris. It is an excellent all-purpose thickener for dressings, gravies and sauces. Its unique binding ability makes it the ideal substitute for gluten in gluten-free baking. You can see our quality. Dear Friends, As a boy, one of my greatest joys was spending time in the kitchen with my grandmother while she made her famous cinnamon rolls. Grandmother told me that the secret to making deliciouis cinnamon rolls was simple: always use the very best ingredients. As I grew up, I took her words to heart. I'm committed to providing you with top-quality ingredients, and I am proud to say my grandmother would approve of the superior xanthan gym you'll find in this package. It is nothing less than the very best! Happy baking, - Bob Moore.

Ingredients

Xanthan Gum

Directions

Use the quantities suggested of xanthan gum per cup of flour used. For example, if you are making cookies with 3 cups of flour, you would add 3/4 teaspoon xanthan gum. Baked Good: Cookies; Quantity of Xanthan Gum to Use: 1/4 tsp per cup of flour. Baked Good: Cakes; Quantity of Xanthan Gum to Use: 1/2 tsp per cup of flour. Baked Good: Muffins and Quick Breads; Quantity of Xanthan Gum to Use: 3/4 tsp per cup of flour. Baked Good: Breads; Quantity of Xanthan Gum to Use: 1 to 1-1/2 tsp per cup of flour. Baked Good: Pizza Crust; Quantity of Xanthan Gum to Use: 2 tsp per cup of flour. If using to thicken liquid, it is best to first make a slurry of the Xanthan Gum with a small amount of liquid (oil or other fat is best) before incorporating into the larger batch. This will help eliminate clumping.

Store in a cool, dry place. Keeps best sealed for fresheness.

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Warnings

Manufactured in a facility that also uses Tree nuts and Soy.