Anthony's Xanthan Gum, 1 lb, Batch Tested Gluten Free, Keto Friendly, Product of USA 1 Pound (Pack of 1)

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Anthony's Xanthan Gum, 1 lb, Batch Tested Gluten Free, Keto Friendly, Product of USA 1 Pound (Pack of 1)

Regular Price: US$55.00

Special Price US$39.99

Availability: In stock

Supplier: Anthony's

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Cooking & Baking Thickeners Xanthan Gum

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US$89.98

About our Premium Xanthan Gum:

Xanthan Gum is made when simple sugars are fermented by an inactive bacteria called Xanthomonas campestris.

In recipes, Xanthan acts as a thickener and stabilizer, preventing ingredients from separating. This makes it perfect for gluten free baking, where it lends elasticity and fluffiness to batters and doughs that a gluten free recipe would otherwise be lacking.

Use Anthony's Xanthan Gum in gluten free baked goods, creamy smoothies, sauces, ice creams, salad dressings and more!

Good substitute for gluten

Gluten adds a smooth elasticity to batters and doughs that results in a light and slightly chewy finished product. When baking gluten-free, the addition of xanthan gum can create very similar properties in the baked goods, with none of the gluten.

Thickener for sauces

Xanthan gum is a great substitute for flour or other starchy ingredients when thickening sauces or gravies.

Adds a creamy texture to smoothies and pudding

When blended with cold liquids, xanthan creates an unbeatable smooth and creamy texture. It can also give smoothies an almost fluffy texture when enough air is whipped in with the blender.

Use in homemade lotions and cosmetics

Xanthan gum is a great emulsifier when added to lotions and makeup.

Now say "Xanthomonas campestris" outloud 5 times real fast. Do it!

Chocolate Milkshake (dairy-free)

Ingredients:

½ cup ice cubes
1-½ tablespoons Anthony's Cocoa Powder
2 tablespoons Anthony's Pea Protein
2 tablespoons Anthony's Erythritol
½ teaspoon vanilla extract
¼ teaspoon Anthony's Xanthan Gum
2 tablespoons maple syrup
1-½ cups unsweetened almond milk

In a blender, layer the ice cubes, cocoa powder, pea protein, erythritol, vanilla extract, xanthan, and maple syrup.
Pour in almond milk.
Blend on high until very smooth.

Prep time: 5 minutes

Yield: 1-2 servings

Blueberry Amla Ice Cream

Ingredients:

1 can (14-15 ounces) full-fat coconut milk
1 cup blueberries
3 tablespoon raspberry preserves
Stevia to taste
1 cup ice
¼ teaspoon Anthony's Xanthan Gum
1 teaspoon Anthony's Amla Powder

Instructions:

Combine all ingredients in a blender and blend until smooth and fluffy.
Churn in an ice cream maker per manufacturer's instructions until desired consistency is reached.
Enjoy and store leftover in an airtight container in the freezer. It freezes fairly solid, so let it thaw a bit before scooping.

Prep time: 10 minutes

Yield: 4 servings

Chocolate Mocha Brownies

Ingredients:

1-½ cups Anthony's Blanched Almond Flour
2 tablespoons + 3 tablespoons Anthony's Coconut Oil, divided
cup Anthony's Cocoa Powder
½ cup Anthony's Erythritol or Cane Sugar
2 tablespoons Anthony's Instant Coffee
1 egg
1 egg yolk
3 tablespoons coconut milk
¼ teaspoon Anthony's Xanthan Gum
¼ teaspoon salt
¼ teaspoon baking soda
2 tablespoons Anthony's Erythritol or Cane Sugar for topping
2 tablespoons Anthony's Cacao Nibs

Preheat oven to 350° Fahrenheit and grease a 8"x8" glass baking dish.
In a food processor, combine the almond flour and 2 tablespoons of coconut oil.
Process until a smooth butter forms.
Transfer to a small saucepan and add the additional 3 tablespoons coconut oil, cocoa powder, and erythritol or sugar.
Heat and stir over medium-low heat just until melted and mixed.
Transfer to a mixing bowl.
Add the instant coffee, egg, egg yolk, coconut milk, xanthan, salt, and baking soda; mix well.
Transfer to prepared baking dish and sprinkle with 2 tablespoons erythritol or sugar and cacao nibs.
Bake for 20-25 minutes and cool.

Prep time: 15 minutes

Cook time: 25 minutes

Yield: 9 serving