Xantham Gum is for home baking with gluten free recipes to improve the crumb structure and to reduce crumbling. This natural ingredient is produced by fermentation of glucose or sucrose by Xanthomonas Campestris. Only 2 teaspoons are required per Gluten Free Bread Loaf. This 100g pack can be used in a variety of gluten free baking recipes. Dietary and allergen information: Made without: nuts, milk, casein, eggs, gluten, soya. UK Packer does not use: nuts. Suitable for vegetarians & vegans Ingredients: Xanthan Gum.

Xanthan Gum

Xanthan gum, pronounced zanthan gum, is a type of starch produced by fermentation (the same process used to make yoghurt, cheese and wine). It is widely used in food and household goods such as toothpaste, sauces and mayonnaise and may appear in ingredients lists as xanthan gum or E415. It is a completely natural vegetarian product with no known health problems when used in the recommended amounts.

What does it do?

Xanthan gum is a useful ingredient for baking with gluten-free mixes as it improves the texture and shelf life of your baked products. It can be used in many home-cooking recipes and when using breadmakers. When added to gluten-free flour mixes, it replaces the gluten 'stretch factor'. It works very like gluten by binding ingredients during the baking process to give a conventional texture.

How do you use it?

Xanthan gum comes in a powder form which dissolves easily in water. Mix it with the gluten-free mix before adding any liquid. You may need to use a bit more liquid as the xanthan gum thickens the mixture quite a lot. It does not need heat to thicken like flour does, but it is not affected by oven temperatures either, making it quite versatile. The amount you use depends on whether the gluten-free mix you are using already has some form of gum (usually guar gum). The basic principle for a gluten-free mix that already contains a gum is as follows: