XANTHAM GUM FACTS AND USE
Xanthan gum is made by fermenting corn or cabbage sugar with a microbe called "Xanthomonas campestris". Xanthan gum works like gelatin in recipes. If too much is used you may notice a heavy or gummy texture to your recipe so measure carefully. It is used mainly in the food industry as a thickener, it is vegan and great for cooking and baking for people with cetain food allergies or if you are trying to omit dairy, eggs, gluten, or soy from your diet.
To use xanthan gum in your dairy free recipes,use about 1/8 teaspoon per cup of liquid and combine these with a blender, not by hand as it will clump up if not stirred constantly. For sauces, blending the xanthan gum with a little oil before adding the soymilk or rice milk makes for a more creamy texture.
----Tips for using xanthan or guar gum in gluten free cooking----
Bread and pizza dough recipes add 1 teaspoon xanthan or guar gum per cup of gluton free flour.
Cake, muffin and quick bread recipes, add 1/2 teaspoon xsnthan or guar gum per cup of gluton free flour used.Cookie or bar recipes, add 1/2 teaspoon (or less) xanthan or guar gum per cup of gluton free flour used.
For best results always follow the recipe recomendations.