How to Cook With Xanthan Gum
Xanthan gum is used as a thickening and binding agent, an emulsifier and a stabilizer. This powdered food additive comes from the fermentation of a carbohydrate, usually corn. It's used in such food products as ice cream, salad dressing, yogurt and sour cream, and is used as a substitute for gluten. Gluten is a protein found in wheat and wheat by-products. Those who suffer from Celiac disease or gluten intolerance can use xanthan gum along with non-wheat based flours such as rice or bean flours. Does this Spark an idea?
Instructions
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Use xanthan gum as an emulsifier in salad dressing. Use 1/8 tsp. of xanthan gum per 1/2 cup of vinegar. Whisk the xanthan gum into the vinegar, dissolving it completely, before adding oil. With the addition of xanthan gum, less oil may be required. The xanthan gum holds the oil and vinegar together. Added seasonings and herbs should remain suspended within the salad dressing due to xanthan gum's ability to increase viscosity.
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Add 3/4 tsp. per cup of flour mix to make gluten-free bread. Gluten-free breads and baked goods require a mix of wheat-free flours in certain proportions. For these recipes, 3/4 tsp. per cup is standard. Use one tsp. per cup if you live in a higher-altitude region.
For cakes, use 1/2 tsp. per cup of flour mix. For cookies, use 1/4 tsp. per cup of flour mix.
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Add additional emulsifying agents, such as egg white or dry milk powder, to wheat-free bread dough. Xanthan gum provides elasticity to wheat-free dough but the addition of emulsifiers creates additional binding, necessary in the absence of gluten.
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Use xanthan gum to stabilize sauces. Pan gravies or any sauce in which you use a fat or butter base can be stabilized with xanthan gums. These sauces tend to separate as they cool. Adding the xanthan gum delays that separation and gives the sauce a smoother flow. Add only a pinch of xanthan gum to the recipe, or the sauce will become too thick and have a bitter aftertaste.
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Add xanthan gum to frozen fruit smoothies and homemade ice cream. Xanthan gum adds texture to the frozen concoctions. Use 1/8 tsp. for every 20 to 24 oz. of frozen smoothie. Use 1/4 tsp. xanthan gum for every 3 cups of ice cream.
Add the xanthan gum to the smoothies with the liquid and blend well before adding fruits. For ice cream, add when blending all ingredients and before putting the mixture into the ice cream maker.
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Tips & Warnings
Guar gum can be used as a substitute for xanthan gum.
Do not add xanthan gum to pre-packaged mixes. This may result in a bitter aftertaste.
