Xanthan Gum is a natural hydrocolloid used commercially in foods as a thickening agent and stabilizer.
As an emulsifier, when added to water, xanthan gum forms a gel. That gel helps keep ingredients emulsified and suspended so they look appetizing on the shelf.
Why Use Xanthan Gum in Baking?
Xanthan gum does a great job of duplicating the elasticity of gluten in flours. The result is muffins and cakes with perfect sponge and deliciously chewy pizza doughs.
Other Uses
Xanthan gum also prevents ice crystals from forming in ice creams and provides a “fat feel” in low or no-fat dairy products.
For best results, use 1/2 teaspoon per cup of liquid called for in recipe. Whip in a blender with liquid to prevent clumping.
Xanthan gum can also be used as an all-purpose thickener for gravies and sauces. Whisk together 1/4 tsp. to 1/2 tsp. of xanthan gum with 1 Tbsp. hot water, for every 1 cup of gravy or sauce.
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