Why use Xanthan Gum?
Xanthan Gum naturally occurs in the fermentation of Cabbage and made industrially is used to mimic the effects of Gluten (which keeps the bread or cake structure together) in baking and cooking without any of the side effects. Xanthan Gum is used in many industries, in food preparation it is used and a thickener and a stabiliser. How do I use it? Bread and Cakes: Add the gum directly to dry ingredients. For: Bread – 1.5 teasp per 1lb flour. Pastry – 0.5 teasp per 8oz flour. Fruit Cakes – 1 teasp per 1lb flour. If you are using flour mixes with added Guar Gum, reduce the amount of Xanthan Gum by one third. Xanthan Gum works well in bread making recipes.
