Description
Description:
Xanthan gum is formed by fermentation process using different range of simple sugars by culturing the bacterium Xanthomonas campestris. This powder appears creamy-white to yellow in colour and is particularly useful for thickening and stabilizing. This is a non-GMO product.
Benefits:
- Xanthan gum is most often used in gluten-free baking, to give the dough or batter a “stickiness” that would otherwise be achieved with gluten.
- it can also be used to thicken soups and sauces.
Ingredients:
| NUTRITION FACTS PER 10 G | AMOUNT | % DAILY VALUE |
|---|---|---|
| Calories | 35 | – |
| Fat | 0 g | 0% |
| Saturated | 0 g | 0% |
| +Trans | 0 g | % |
| Cholesterol | 0 mg | – |
| Sodium | 260 mg | 11% |
| Carbohydrate | 8 g | 3% |
| Fibre | 8 g | 31% |
| Sugars | 0 g | – |
| Protein | 1 g | – |
| Vitamin A | – | 0% |
| Vitamin C | – | 0% |
| Calcium | – | 0% |
| Iron | – | 0% |
Suggested use:
Breads – 3/4 tsp per cup of flour. Cakes – 1/2 tsp per cup of flour. Cookies – 1/4 – 1/2 tsp per cup of flour. If using as a thickener, whisk or blend thoroughly into the liquid to avoid clumps.
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