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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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.
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.