A white powdery flour, produced from the fermentation of corn sugar, which is used as a thickener or binding agent for dressings, gravies, and sauces. It's an ideal substitute for gluten in gluten-free baking.
Unlike other gums, it is stable under a wide range of temperatures. Most recipes call for very small amounts, which allows a small bag of xanthan gum to go a long way.
Store in an airtight container in a cool, dry place.
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