Xanthan Gum
A stabilizer that is produced from fermented corn sugar. It's used as a thickener for things such as salad dressings or dairy products and is a key ingredient in molecular gastronomy (think of all of the foams you're seeing on menus).
Xanthan gum is also often used as a substitute for wheat gluten in order to add volume to bread and other gluten-free baked goods.
Alessi
Drykorn
Quai D'Orsay
Ohhhhhhhhh.
1How timely, this was just on good eats yesterday.
2careful cause you can screw up your cooking fast with it. you use tiny tiny amounts. it also causes potty problems. which celiac have enough of without any help!
3Post New Comment
Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.