Description: Xanthan gum is formed by fermentation process using different range of simple sugars by culturing the bacterium Xanthomonas campestris. This powder appears creamy-white to yellow in colour and is particularly useful for thickening and stabilizing. This is a non-GMO product.
Uses: Xanthan gum is most often used in gluten-free baking, to give the dough or batter a "stickiness" that would otherwise be achieved with gluten. It can also be used to thicken soups and sauces.
Directions: Breads – 3/4 tsp per cup of flour. Cakes – 1/2 tsp per cup of flour. Cookies – 1/4 – 1/2 tsp per cup of flour. If using as a thickener, whisk or blend thoroughly into the liquid to avoid clumps.
Product should be stored in a cool, dry area with a temperature between 50-60˚F, and a relative humidity of less than 50%. Under these conditions, the product will have a shelf life of 1 year.
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Product of USA