Xanthan Gum - For Gluten-Free Baking

• Makes gluten-free flour bind together.
• Improves crumb structure and reduces crumbling of the dough.
• Completely natural.
• Also used in ice-cream making.
• Gluten-free.

Xanthan Gum is used to improve the consistency of gluten-free flours such as rice flour, potato flour or buckwheat flour. Xanthan gum is used as a binding agent to perform the role that gluten plays in wheat flour.

Xanthan gum is completely natural, and made from sugar.

Directions

• To bind gluten-free flour: Mix 2 teaspoons of xanthan gum for every 250g (half pound) of potato/rice/buckwheat flour. The xanthan will help to bind the mix and to keep it elastic. Use in bread, cakes, scones and cookies.
• In ice cream: If you are making dairy-free ice cream, xanthan gum will help to thicken and bind the mix. If you are using rice milk, add 1 teaspoonful of xanthan gum for every 2 cups of rice milk (see recipe below).

Recipe Suggestions    Gluten Free Scones - Recipe These scones use Doves Farm Xanthan Gum in order to bind the rice flour.    Hazelnut Dairy-Free Ice Cream - Recipe Xanthan Gum can also be used to help dairy-free ice cream hold together. This ice cream is made using rice milk, with a little xanthan gum.

Ingredients

Xanthan Gum. (produce of more than one country).

Gluten-free. Contains no nuts. Suitable for vegans.

Price: £3.67 (or buy 3 or more for £3.49 each)

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Product Code: AGT04