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Xanthan gum is a versatile thickening agent derived from the fermentation of simple sugars by the bacterium Xanthomonas campestris. This creamy-white to yellow powder is particularly effective for stabilizing and thickening various food products, making it an essential ingredient in gluten-free baking. As a non-GMO product, it meets the needs of health-conscious consumers looking for natural alternatives in their cooking and baking. Xanthan gum not only enhances the texture of sauces and soups but also helps maintain the consistency of smoothies and batters, ensuring a smooth and enjoyable culinary experience.
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Xanthan gum is a versatile thickening agent derived from the fermentation of simple sugars by the bacterium Xanthomonas campestris. This creamy-white to yellow powder is particularly effective for stabilizing and thickening various food products, making it an essential ingredient in gluten-free baking. As a non-GMO product, it meets the needs of health-conscious consumers looking for natural alternatives in their cooking and baking. Xanthan gum not only enhances the texture of sauces and soups but also helps maintain the consistency of smoothies and batters, ensuring a smooth and enjoyable culinary experience.
For optimal results in baking, use xanthan gum as follows: for breads, add 3/4 teaspoon per cup of flour; for cakes, use 1/2 teaspoon per cup of flour; and for cookies, 1/4 to 1/2 teaspoon per cup of flour. When using xanthan gum as a thickener, it is crucial to whisk or blend it thoroughly into the liquid to avoid clumping. Store the product in a cool, dry area with a temperature between 50-60ΛF and a relative humidity of less than 50%. Under these conditions, the product will maintain its quality for up to one year.