How To Use Xanthan Gum In Sauces

Xanthan gum thickens sauces soups and liquids hot or cold almost instantly and helps keep other ingredients such as herbs uniformly distributed throughout whatever you add it to.

How to use xanthan gum in sauces. In case of sauces and other such recipes you have to mix it in oil before adding ingredients like soy milk. Stir constantly as you add the xanthan gum and castile soap until the mixture starts to thicken and froth. It s also gluten free so it s often used to improve the crumb structure in gluten free baking and as a cornflour substitution when thickening sauces. Step 1 weigh the sauce soup or liquid you want to thicken on a kitchen scale in ounces. Also too much xanthan gum can yield a gummy or slimy texture so it s best to use minimal amounts.

For every cup of liquid ingredient you need 1 8 tablespoon of xanthan gum. Bring to a simmer over medium low heat and continue whisking for 5 minutes. It also can be used to create light foams and froths. All you have to do is to get it dissolved in a small amount of liquid that has to be combined with the remaining liquids. Thickening with xanthan gum is very easy.

Acid and heat don t affect it so it can be used in a wide variety of sauces and juices. Use in small amounts and be sure to sprinkle the thickener into soups or sauces a little at a time so that it doesn t clump. Even toothpaste uses xanthan gum to keep the toothpaste consistent throughout the tube. Whisk quickly until the mixture is smooth. Xanthan gum is excellent when used to stabilize emulsions or to suspend particles in liquids and is very effective at keeping purees from separating.

Pour the thickening mixture into the saucepan containing the gravy and whisk constantly. Combine 1 4 teaspoon to 1 2 teaspoon of xanthan gum with 1 tablespoons hot water for every 1 cup of gravy in a small bowl. Bottled salad dressings use xanthan gum to prevent oils from separating and suspend spices. Used for baking or thickening soups or sauces xanthan gum has zero net carbs. Xanthan gum is used in many things commercially.

To use xanthan gum in recipes use about 1 8 teaspoon per cup of liquid and combine these in a blender not by hand. Salad dressings yogurts mayonnaise and even in some ice creams to stop ice crystals forming. Let the mixture cool to room temperature for at least 30 to 60 minutes. Add 500 600ml cold liquid a spoonful at a time beating well after each addition. It will gum almost instantly and form clumps if not constantly in motion while it is being incorporated into the liquid.