If I had to guess, I would say about 50% of my recipes include xanthan gum. It is a great replacement for corn starch and white flour in keto soups and stews. It makes cookies chewy (haven’t tried this one but it is on my list), and it helps smoothies smooth and creamy.
You can find xanthan gum on the ingredients list of a lot of foods in the grocery store such as ice cream, tooth paste, and baked goods.
This ingredient has become really easy to find. I find it at Walmart on the baking isle. It is usually around the gluten free products.
WHAT IS XANTHAN GUM?
According to Bobs Red Mill (a quality xanthan gum that I use), Xanthan Gum is a plant-based, soluble fiber, and is named for the bacteria, Xanthomonas campestris. To create xanthan gum, the Xanthomonas campestris bacterium is allowed to ferment on a sugar. The result is a gel that is then dried and milled to create the powder substance.
What I love the most about Xanthan gum is that you only need a little for a whole recipe. Most of my recipes require a teaspoon or less!
HOW TO KEEP XANTHAN GUM FROM CLUMPING IN SOUP AND GRAVYS
When you add the xanthan gum to your soup…you want to lightly sprinkle it on the top a little bit at a time and then whisk it in. You can also remove a little liquid from the soup to a small bowl, whisk in the xanthan gum until smooth, then add it back to the soup.
HOW TO ACTIVATE XANTHAN GUM
As with many thickening agents, you need to bring your soup or gravy to a boil to get the xanthan gum to thicken properly. Blending xanthan gum into your recipe also works, especially for the use of emulsifying.
RECIPES USING XANTHAN GUM