Xanthan Gum is used in baking, particularly in gluten free recipes to improve the crumb structure and reduce crumbling. It can be used as a natural and effective thickening agent and could also have some health benefits associated with it.

Xanthan gum is used to improve the texture and shelf life of gluten free products. It mimics gluten in terms of keeping the baked products moist and the texture soft.

You can use xanthan gum for home baking paleo, vegetarian, vegan and especially gluten-free recipes. It will improve the integrity of your 'crumb structure', binding your baking mixes together and significantly minimising any unwanted crumbling - ideal for biscuits. It adds texture and thickness without a large amount of calories. 

• Low in calories 
• Low in fat 
• Thickens and adds consistency 
• Improve crumb structure 
• Adds texture Soluble fibre 

This natural ingredient is produced by the fermentation of glucose or sucrose by the bacteria Xanthomonas Campestris. 

There are many foods that contain xanthan gum such as: 

• Salad dressings 
• Baked goods 
• Soups 
• Sauces 
• Gravy 
• Syrups 
• Gluten free shop bought products 
• Low fat foods 
• Personal care and beauty products such as toothpaste and moisturiser 

Directions - add sparingly to recipes

BUY IN MULTIPLES OF 50G