Gum, Xanthan is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate.
http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=431
Note: a little goes a long way. I don't think that you would ever need to use more than 2 teaspoons in a recipe, and I would keep it under 1 teaspoon. Also, always mix the xanthan gum with another powder (flour, cocoa, sugar, etc.) before adding it to your liquids or it will make lumps that will not dissolve.
No comments:
Post a Comment