Details
No Added Sugars

Vegetarian

No High Fructose Corn Syrup

Fat Free

Learn more about dietary restrictions

Xanthan Gum is an essential ingredient for gluten free baking. This food additive acts as an emulsifier and a binder, and adds volume to gluten free breads, cookies, cakes, and other baked goods.

Gluten Free: Handled exclusively in a dedicated gluten free facility and tested for gluten free integrity using an ELISA Gluten Assay test

Kosher: This product has been certified Kosher by OK Kosher Certification of Brooklyn, New York

Vegan: This product does not include eggs, dairy or honey

Keto-Friendly: This product is suitable for the high-fat, low-carbohydrate ketogenic diet

Gluten free. Tested and confirmed gluten free. Non-GMO Project verified. nongmoproject.org. To your good health – Bob Moore. Great for baking. Xanthan Gum is made from the outer layer of a tiny, inactive bacterium called Xanthomonas campestris. It is an excellent all-purpose thickener for dressings, gravies and sauces. Its unique binding ability makes it the ideal substitute for gluten in gluten-free baking. You can see our quality. Dear Friends, As a boy, one of my greatest joys was spending time in the kitchen with my grandmother while she made her famous cinnamon rolls. Grandmother told me that the secret to making deliciouis cinnamon rolls was simple: always use the very best ingredients. As I grew up, I took her words to heart. I’m committed to providing you with top-quality ingredients, and I am proud to say my grandmother would approve of the superior xanthan gym you’ll find in this package. It is nothing less than the very best! Happy baking, – Bob Moore. bobsredmill.com. Find recipes at bobsredmill.com. For information and recipes, visit bobsredmill.com. Resealable package.
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Directions

Use the quantities suggested of xanthan gum per cup of flour used. For example, if you are making cookies with 3 cups of flour, you would add 3/4 teaspoon xanthan gum. Baked Good: Cookies; Quantity of Xanthan Gum to Use: 1/4 tsp per cup of flour. Baked Good: Cakes; Quantity of Xanthan Gum to Use: 1/2 tsp per cup of flour. Baked Good: Muffins and Quick Breads; Quantity of Xanthan Gum to Use: 3/4 tsp per cup of flour. Baked Good: Breads; Quantity of Xanthan Gum to Use: 1 to 1-1/2 tsp per cup of flour. Baked Good: Pizza Crust; Quantity of Xanthan Gum to Use: 2 tsp per cup of flour. If using to thicken liquid, it is best to first make a slurry of the Xanthan Gum with a small amount of liquid (oil or other fat is best) before incorporating into the larger batch. This will help eliminate clumping.
Store in a cool, dry place. Keeps best sealed for fresheness.
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About the Producer

Bob’s Red Mill Natural Foods, Inc.