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Feb 5, 2010 01:52 PM

Xanthan gum: uses besides gluten free baking?

I bought a package of xanthan gum because I made cookies for a friend with celiac disease. What do I do with the rest of it that doesn't involve gluten-free baking? Could I add it to all purpose flour when making bread or something?

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    1. The original comment has been removed
      1. A small amount works as a great stabilizer in sorbet and gelato. It helps to prevent ice crystals which really helps when making sorbets with ingredients that have high water content. I've never used a teaspoon of it and never seen any recipe calling for a teaspoon of it. Its never overpowered or created glue in any of the gelato or sorbet I've made. I typically used 1/8-1/4 of a teaspoon for 4 litres of product. I have no qualms with using xanthan gum.

        Wow, just noticed how old this threat was.

        1. I too have a friend with Celiac disease and I cook for her and other special dietary needs people regularly. I use Xanthan gum for non-gluten free cooking too, often as a thickening agent in salad dressings and other mixtures ( a very little bit goes a very long way as a thickening agent)
          If you find that Xanthan gum is introducing "off" flavors to the things you mix it with it may be old (beyond it's use by date - which for this product can be important) or that you've used more than necessary to get the job done.

          1. You could always just give it to your friend, since gluten free baking is so expensive.