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  • Bob's Red Mill Xanthan Gum, 227 g
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Bob's Red Mill Xanthan Gum, 227 g

4.6 out of 5 stars (911)
鶹's Choice highlights highly rated, well-priced products available to ship immediately.
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Available at a lower price from other sellers that may not offer free Prime delivery.

Purchase options and add-ons

Diet type

About this item

  • Xanthan Gum is an essential ingredient for gluten free baking. This food additive acts as an emulsifier and a binder, and adds volume to gluten free breads, cookies, cakes, and other baked goods.
  • Xanthan gum has a number of powerful properties as a food additive. First, it works as an emulsifier, encouraging liquids that normally don't like one another to mix together. Second, it works as thickener, increasing the viscosity of liquids and batters. Third, it can create a creamy texture in items like ice cream and salad dressings.
  • Thickener

Frequently bought together

This item: Bob's Red Mill Xanthan Gum, 227 g
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Bobs Red Mill Gluten Free Sorghum Flour 624g (Pack of 1), White
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Product information

Technical Details

Cuisine ‎Multiple cuisines
Special Feature ‎Gluten Free
Brand ‎Bob's Red Mill
Form ‎Powder
Package Information ‎Pouch
Manufacturer ‎Bob's Red Mill
Allergen information ‎Contains: Gluten Free
Item model number ‎2245BOBS-EA
Units ‎227 Grams
Parcel Dimensions ‎18.8 x 15.2 x 6.4 cm; 227 g
Ingredients ‎Xanthan Gum
Serving size ‎0
Energy (kcal) ‎30.00 Kilocalories
Protein ‎1 g
Carbohydrate ‎7 g
- Sugars ‎0 g
Sodium ‎350 milligrams
Item Weight ‎227 g

Additional Information

ASIN B07BG649X2
Customer Reviews
4.6 out of 5 stars (911)

4.6 out of 5 stars
鶹 Rank
Date First Available March 14 2018

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Bob's Red Mill Xanthan Gum, 227 g

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Important information

Ingredients

Xanthan Gum

Directions

For gluten-free baking, use 1 to 2 teaspoons of xanthan gum per cup of gluten-free flour. For thickening liquids, mix 1 teaspoon of xanthan gum with 1 cup of liquid and stir until fully dissolved. Adjust the amount based on the desired thickness.

Legal Disclaimer

Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product.

Disclaimer:While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read and follow labels, warnings, and directions before using or consuming a product. This product may not be right for you. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. 鶹.ca assumes no liability for inaccuracies or misstatements about products.

Product description

Xanthan gum is a plant-based thickening and stabilizing agent. It is named for the bacteria, Xanthomonas campestris, which plays a crucial role in this description. Technically speaking, xanthan gum is a polysaccharide, which is just a fancy way to say "a string of multiple sugars." To create xanthan gum, the Xanthomonas campestris bacterium is allowed to ferment on a sugar. The result is a gel that is then dried and milled to create the powder substance. Xanthan gum has a number of powerful properties. First, it works as an emulsifier, encouraging liquids that normally don't like one another to mix together. Second, it works as thickener, increasing the viscosity of liquids and batters. Third, it can create a creamy texture. In the world of gluten-free baking, xanthan gum plays the crucial role of imitating gluten. In baking, gluten is what makes dough "doughy." It gives the dough elasticity, as well as viscosity. Those properties help to hold a cookie together while it bakes on a sheet in the oven, and they enable cakes and breads to hold onto the gas bubbles that form inside them - this allows them to rise and take shape. Xanthan gum helps replicate these properties in recipes that do not contain gluten.

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Product Summary: Bob's Red Mill Xanthan Gum, 227 g

From Bob's Red Mill

4.6 out of 5 stars, 911 ratings

Customer reviews

100+ bought in past month

Price

No featured offers available

Other sellers

Other sellers

About this Item

  • Xanthan Gum is an essential ingredient for gluten free baking. This food additive acts as an emulsifier and a binder, and adds volume to gluten free breads, cookies, cakes, and other baked goods.
  • Xanthan gum has a number of powerful properties as a food additive. First, it works as an emulsifier, encouraging liquids that normally don't like one another to mix together. Second, it works as thickener, increasing the viscosity of liquids and batters. Third, it can create a creamy texture in items like ice cream and salad dressings.
  • Thickener

Product description

Xanthan gum is a plant-based thickening and stabilizing agent. It is named for the bacteria, Xanthomonas campestris, which plays a crucial role in this description. Technically speaking, xanthan gum is a polysaccharide, which is just a fancy way to say "a string of multiple sugars." To create xanthan gum, the Xanthomonas campestris bacterium is allowed to ferment on a sugar. The result is a gel that is then dried and milled to create the powder substance. Xanthan gum has a number of powerful properties. First, it works as an emulsifier, encouraging liquids that normally don't like one another to mix together. Second, it works as thickener, increasing the viscosity of liquids and batters. Third, it can create a creamy texture. In the world of gluten-free baking, xanthan gum plays the crucial role of imitating gluten. In baking, gluten is what makes dough "doughy." It gives the dough elasticity, as well as viscosity. Those properties help to hold a cookie together while it bakes on a sheet in the oven, and they enable cakes and breads to hold onto the gas bubbles that form inside them - this allows them to rise and take shape. Xanthan gum helps replicate these properties in recipes that do not contain gluten.

Important Information

Ingredients

Xanthan Gum

Directions

For gluten-free baking, use 1 to 2 teaspoons of xanthan gum per cup of gluten-free flour. For thickening liquids, mix 1 teaspoon of xanthan gum with 1 cup of liquid and stir until fully dissolved. Adjust the amount based on the desired thickness.

Legal Disclaimer

Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product.

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