Xanthan Gum (Gluten-free/Vegan thickening)
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Xanthan Gum is a vegan thickening agent that is sourced purely from plants and also works as a stabilizer. It has a number of powerful properties: First, it works as an emulsifier, enabling liquids that normally don't like one another to mix together. Second, it works as thickener in liquids and batters.
A natural carbohydrate made of corn sugar treated and fermented with the bacteria Xanthomonas campestris. In the gluten-free cooking, It plays the crucial role of imitating gluten. In baking, gluten is what makes dough sticky, elastic and viscous. Because baked goods made with regular flours depend on gluten for structure, those made with gluten-free flours will often require a thickener to keep them from crumbling. Most gluten-free baking recipes suggest Xanthan Gum. For a cup of gluten-free flour use 1 tsp of xanthan for cakes and cookies and 2 tsp of for breads and pizza.
- It acts as a binder, stabilizer, and thickener
- It also helps in creating a uniform texture in food products
- It acts as a fat replacement
- It helps to create a creamy texture
- In frozen foods it prevents the formation of ice crystals and also can act as an additive in ice cream or desserts.
- The primary health benefit of xanthan gum is it acts as a replacement for gluten. People who suffer from celiac disease or gluten intolerance can enjoy baked food and other items without gluten. Other health benefits of xanthan gum include
- laxative effects
- Helps people with swallowing problems by making the liquids thicker
- It also helps in stabilizing blood sugar levels