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Bob's Red Mill
Premium quality. Great for baking. Gluten free. Xanthan Gum is made from the outer layer of a tiny, inactive bactetitm called Xanthomonas campestris. It is an excellent all-purpose thickener let dressings, gravies and sauces. Its unique binding ability makes it the ideal substitute for gluten in gluten-free baking. You can see our quality. To your good health - Bob Moore. Dear Friend, As a boy, one of my greatest joys was spending time in the kitchen with my grandmother while she made her famous cinnamon rolls. Grandmother told me that the secret to making delicious cinnamon rolls was simple: always use the very best ingredients. As I grew up, I took her words to heart. I'm committed to providing you with top-quality ingredients, and I am proud to say my grandmother would approve of the superior xanthan gum you'll find in this pace. It is nothing less than the very best! Happy baking, Bob Moore. Tested and confirmed gluten free in our quality control laboratory. An employee-owned company. Find recipes at bobsredmill.com.
Manufactured in a facility that also uses tree nuts and soy.
Use the quantities suggested of xanthan gum 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 quantity of xanthan gum to use. Cakes; 1/2 tsp per cup of flour quantity of xanthan gum to use. Muffins and quick breads; 3/4 tsp per cup of flour quantity of xanthan gum to use. Breads; 1 to 1-1/2 tsp per cup of flour quantity of xanthan gum to use. Pizza crust; 2 tsp per cup of flour quantity of xanthan gum to use. If using to thicken liquid, it is best to first make a slurry of the xanthan gum with a small amount of liquid (oil or other fat is best) before incorporating into the larger batch. This will help eliminate clumping. Store in a cool, dry place. Keeps best sealed for freshness.
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