Xanthan Gum
Price range: $5.50 through $17.00 Including GST
Xanthan gum is a natural emulsifier, thickener and stabilizer, derived from bacterial fermentation of corn sugar. With amazing properties including solubility in both hot and cold water, tolerance to salt, tolerance to pH and temperature changes, it is ideal for making gels and for thickening and adding volume to lotions and creams. Use at 0.5-1%. For quick easy dispersion, mix Xanthan Gum with vegetable glycerin (this prevents lumps and reduces mixing time)
Food Use
Xanthan gum is also used as a substitute for wheat gluten in gluten-free breads, pastas and other flour-based food products. The Xanthan gum will help give the dough or batter a sticky consistency that would normally be achieved with gluten.
Use at 1-2 tsp per cup on gluten free flour.
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Food Use
Guar gum is a natural food thickener used in cooking and baking to bind, thicken and emulsify gluten-free ingredients. It has significantly more thickening ability than cornstarch. Guar gum is ideal for anyone looking for a thickener, emulsifier and firming agent in baked goods, jams and jellies, soups, salad dressings, sauces, syrups, juices and dairy products. Suggested usage rate ranges between 1/2 to 1 teaspoons per cup of flour
Vanessa –
Thanks for the fast delivery, great product for gluten free baking!
Vanessa –
great product for gluten free baking!
Dakshai Chauhan –
Wow! Xanthan Gum is hands down the best thickening agent I have ever used. My pancake mix and french toast batter got so thick today, I could not believe it. I had to add water to lighten it a bit.
2gm per 200ml of liquid also works well. I blended my protein shake with it and left it in the fridge for an hour and got an instant mousse.
I have used so many thickening agents and nothing worked like this.
Raine Cousins –
Great quality Xanthan gum and better quantity for the price sold by than supermarkets in my town – thanks from a grateful shopper with coeliac disease
Cherrie –
it’s better quality than the supermarket ones! Wow, everything is starting to work out so much easier