Xanthan Gum

Xanthan Gum

Binder

Used in small amounts to improve texture and consistency.

Functions

BindingMoistureStructure

Dietary Info

VegetarianVeganGluten-FreeDairy-FreeNut-Free

About Xanthan Gum

Xanthan gum is made by fermenting simple sugars with a natural bacterium, creating a powder that works as a binder and thickener in baking. It helps trap moisture and improve texture, making it especially useful in gluten-free recipes where it replaces some of gluten’s structure. A little goes a long way, and since it has no flavor, it won’t change the taste of your baked goods.

History

Discovered in the early 1960s by scientists at the U.S. Department of Agriculture, xanthan gum quickly gained traction in the food industry due to its impressive binding and thickening capabilities. By 1968, it was approved for use in foods and began appearing in a range of products beyond baking, including sauces and dressings. Its rise in popularity in gluten-free baking came as awareness and demand for gluten-free products increased, making it a staple for home bakers and commercial food producers alike.

Common Uses

Cookies
Cakes
Breads
Gluten-Free Baking

Nutrition Facts

For Original Ingredient
Serving size
100g
Calories 333
% Daily Value*
Total Fat 0g
0%
Total Carbohydrates 77.8g
26%
Dietary Fiber 0g
0%
Total Sugars 0g
0%
Protein 11.1g
22%
Sodium 3890mg
169%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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