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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Customer Reviews 6 item(s)
- Difficult to work with
- Xanthan gum is about the most effective product to emulsify oil/vinegar-based home made salad dressings. The main drawback of this product is that it difficult to dissolve completely. Even when using a blender I am always left with a bunch of gooey lumps in the mix. If there is a effective way of avoiding this problem I would appreciate Bob putting some how-to info on the product label.
- Great Product! (But not for babies!)
- Was just reviewing what another poster said about mixing Xathan gum with formula for baby. This could be dangerous. Per Wikipedia "On May 20, 2011 the FDA issued a press release warning "parents, caregivers and health care providers not to feed SimplyThick, a thickening product, to premature infants." The concern is that the product may cause necrotizing enterocolitis. SimplyThick's active ingredi
- Great for gluten free baking
- I use this a lot in gluten free baking with excellent results. It binds the ingredients together and prevents that "crumbly" texture from resulting. A little goes a long way and I've found one bag will last and last.
- Definitely this dieter's delight!
- This is a wonderful thickener for reduced oil or oil free homemade salad dressings. It thickens cold liquid without cooking. Only 1/2 to 1 teaspoon blended into a 2 or 3 cup batch of otherwise watery dressing mimics the texture and pourability of a high fat dressing. I have enjoyed making my own sugarfree and fat free salad dressings which are far less expensive than commercial dressings and ma
- Uses other than baking
- We actually use Bob's Xantham gum mixed with H20 to form a gel in order to thicken our infant son's formula due to severe reflux! Our Dr. told us to use "simply thick" which must be ordered from a medical supply & is VERY expensive...After lots of research & trials we found that the gel can be made at home with just bob's xantham gum & H20 for far less than half the price of the "medical" thickene
- Great for Gluten-Free Bread!
- Used this to make gluten-free bread. It was the best I've had!
- Nutritional Info
Serving Size: 1 Tbsp(9g)
Servings Per Container: 25
Amount Per Serving % Daily
ValueCalories30Calories from Fat
Total Fatg0 %Saturated Fatg0 %Trans Fat0 g0 %Cholesterolmg0 %Sodium260 mg11 %Total Carbohydrate7 g2 %Dietary Fiber7 g28 %SugarsgN/AProteing0 %
Vitamin A%Vitamin C%Calcium%Iron%
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
*Manufactured in a facility that also uses tree nuts and soy