Xanthan gum is a natural sugar derived from corn, and is used as a food stabilizer in gluten free cooking to bind, thicken and integrate ingredients. Xanthan gum is often used whenever a rich and moist quality is sought.
Here are a few quick tips for using Xanthan gum:
- Try adding ¼ tsp Xanthan gum for each cup of flour
- Add Xanthan gum last to batter or dough
- Limit stirring of Xanthan gum to 5-6 strokes
Common mistakes people have with Xanthan gum is caused by over mixing the gum. This will cause gluten free cakes, cookies and muffins to become tough and rubbery. Limit mixing the dough or batter to 5-6 stirring strokes, then add batter or dough to pan as directed.
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