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Bob's Red Mill
Premium quality. You can see our quality! Xanthan gum is made from the outer layer of a tiny, inactive bacterium called xanthomonas campestris. It is an excellent all-purpose thickener for dressings, gravies and sauces. Its unique ability to hold small particles of food together makes it the ideal substitute for gluten in gluten-free baking. Wholesome. Gluten free. An employee-owned company. To your good health. - Bob Moore. Bob's Red Mill products labeled gluten free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to confirm that a product is gluten free. Dear Friends, Since starting this company over thirty years ago, our mission has always been to offer the most diverse array of stone ground, whole grain products. About ten years ago, we noticed that some folks were exclusively buying gluten free grains like brown rice, sorghum and quinoa. Soon after that, we learned all about celiac disease and gluten intolerance and how serious they are to millions of people like you. Over the years we have introduced a variety of measures to ensure purity in our line of gluten free products that have become industry standard. We inspect all farm deliveries, use dedicated gluten free production facilities and employ batch testing in our quality control laboratory. Knowing that we're providing safe and delicious gluten free foods that you and your family can trust makes it all worth the effort. To learn more about our gluten free products visit www.bobsredmill.com/gluten-free.
Manufactured in a facility that uses tree nuts and soy.
Store in a cool, dry place. How to Use Xanthan Gum: Use the quantities of xanthan gum suggested below per cup of flour used. For example, if you are making cookies with 3 cups of flour, you would add 3/4 tsp xanthan gum. Baked Good - Cookies: 1/4 tsp per cup of flour; Cakes: 1/2 tsp per cup of flour; Muffins and Quick Breads: 3/4 tsp per cup of flour; Breads: 1 to 1-1/2 tsp per cup of flour; Pizza Crust: 2 tsp per cup of flour.
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