Xanthum Gum – it rolls off the tongue, nice, huh?  I’d like to ask those of you that read my posts to tell me what you know about Xanthum Gum.  I have seen this stuff xanthumgumat the grocery store and I’ve read about it on the internet – a little.   :roll: I see it in many gluten free recipes and if I’m honest I’m a little intimidated by the science-y-ish-ness of using such an ingredient.  Plus, the stuff is expensive.

If you are a reader who, like me, had never heard of Xanthum Gum until now then maybe you might be interested to know all the “deets” of this product as well; 😳  all I can tell you is that it doesn’t come wrapped in foil and you can’t chew it.  😛 That and….

Xanthum gum is a dry powdered ingredient made from corn that acts as a binding agent in the absence of gluten.   Gluten is also a binding agent; it is the binding agent most often found in everyday breads, cakes, crackers, cookies and doughs. Gluten provides not only binding but also elasticity.  It gives the finished product that moist, chewy elasticity consistency that we all love.  I learned all that on the internet.

It’s interesting and I appreciate being educated but what I’d really like to know is, what the heck do you with it?   I want first hand examples and I want samples.  Have you tried using Xanthum Gum in any of your recipes?  If you have, please, share your tips and tricks and what your experience has been like so that I don’t end up with a nasty mess when I finally do get around to trying it in my own recipes..

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