Xanthan Gum is used in baking, particularly in gluten free recipes to improve the crumb structure and reduce crumbling. It can be used as a natural and effective thickening agent. Use it for home baking paleo, vegetarian, vegan and especially gluten-free recipes. It will improve the integrity of your 'crumb structure', binding your baking mixes together and significantly minimising any unwanted crumbling - ideal for biscuits. It adds texture and thickness without a large amount of calories.
- Low in calories
- Low in fat
- Thickens and adds consistency
- Improve crumb structure
- Adds texture
- Soluble fibre
This natural ingredient is produced by the fermentation of glucose or sucrose by the bacteria Xanthomonas Campestris.
Packed on premises that handles nuts (including peanuts), seeds, cereals, soya & products containing gluten.