$9.79
Xanthan Gum
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.
Storage
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.
Nutrition
| NUTRITION FACTS PER 10 G | AMOUNT | % DAILY VALUE |
|---|---|---|
| Calories | 35 | - |
| Fat | 0 g | 0% |
| Saturated | 0 g | 0% |
| +Trans | 0 g | % |
| Cholesterol | 0 mg | - |
| Sodium | 260 mg | 11% |
| Carbohydrate | 8 g | 3% |
| Fibre | 8 g | 31% |
| Sugars | 0 g | - |
| Protein | 1 g | - |
| Vitamin A | - | 0% |
| Vitamin C | - | 0% |
| Calcium | - | 0% |
| Iron | - | 0% |
Product of USA