Xanthan Gum is made when simple sugars are fermented by an inactive bacteria called Xanthomonas campestris.
In recipes, Xanthan acts as a thickener and stabilizer, preventing ingredients from separating. This makes it perfect for gluten free baking, where it lends elasticity and fluffiness to batters and doughs that a gluten free recipe would otherwise be lacking.
Use Anthony’s Xanthan Gum in gluten free baked goods, creamy smoothies, sauces, ice creams, salad dressings and more!
Baking: ¼-½ tsp per cup of Gluten Free Flour
Breads: 1-1½ tsp per cup of Gluten Free Flour
Salad Dressings: ½ tsp per 8 oz. of liquid
½ tsp Anthony’s Xanthan Gum = 1 tsp Anthony’s Guar Gum
|California’s Proposition 65|
This vegan sahlab tastes close to the original custardy drink that’s popular in the Middle East. Scented with rose water and flavored with mastic, it’s the perfect warm drink for a chilly day.