Made in USA Xanthan Gum (8 oz), Premium Quality, Food Grade Thickener, Non GMO, Gluten Free, Use in Cooking, Baking, Sauces, Soups and more. Suitable for Vegetarian, Kosher & Halal. Use for Keto Diet.

great item

I cannot use flour like I did I. The past. This is so good I only need a tsp to thicken gravies and sauces

I bought the Xanthan Gum to thicken up my vanilla Bean Paste. I don't use the whole beans to make my paste since I don't have a blender powerful enough to do the job. I just use the caviar (inside of the vanilla bean) so it is very thin. If I didn't use the Xanthan Gum it would be like water running with globs of caviar in the bottom of the jar instead of the caviar being suspended throughout the liquid. The Xanthan Gum thickens it up nicely without changing the taste or leaving any kind of after taste. My vanilla bean paste is perfect!

so someone who has never used this before took me a while to learn. i purchased it to thicken liquids for consumption and when it arrived there was no instructions or serving ratio to know about how much to put in per liquid that i was using. so i had to search and search and use alot of trial and error.so my experience :spoon stir - nowhisk stir- noblender - yesi ended up puting the liquid in a blender and turning the blender on first to get the liquid moving and then added the powder little by little so it wouldnt clump up. this works great just makes what ever you are thickening very bubbly and if its clear it will have a yellow tint to it. so if none of that matters then this is great and a cheap fix for thickening liquids.

The first thing you need to try with this...They actually taste, feel, and look like french fries. And they’re fairly simple.Ingredients:* 1/4 cup coconut flour* 1/2 cup (or a bit less) hot tap water* 1 tablespoon xanthan gum* seasonings (I used salt, onion, garlic)Combine the ingredients in a bowl. Use parchment paper to roll out and form into a square about 1/8” thick. Spray with oil to help stop it from sticking. Use a knife to cut into thin strips about 1/8” wide (as thin as you can do, the better). After cutting, I flipped the parchment paper over, peeled back the parchment paper, and sprayed the other side. Deep fry them in oil.

This stuff is a powerful thickener. Way more so than cornstarch or flour. A ratio of 1:100 Xanthan:Water = Syrup. A ratio of 1:50 Xanthan:Water = Applesauce Consistency. Thickens at room temperature or even cold water. Final color is a cloudy light gray. Edible food grade. Not much flavor.Lots of whisking required. I recommend an electric mixer or a submersion blender.I tried making a gel hand sanitizer but it left a sticky film on my hands like after holding a melted ice cream come. And it does not dissolve at all in alcohol as I’d suspected. Must be dissolved in Water. Great for cooking. Not so great to make hand sanitizer if that’s what you’d hoped.

I have used this to thicken gravies, homemade ice cream, sauces for Asian dishes, and a few other things when it needed just a little boost that my other thickener didn’t provide. The tiniest bit - just a pinch - does a BIG job! I find it impressive and will keep experimenting because I like the idea of a no-calorie, no-added flavor for my recipes. I like the sturdiness of the self-sealing packaging. I intend to look for other ways to use it in my cuisine, because so far, I like it very much.

I'm new to using this on my own so perhaps it's a user error but putting it into anything liquid like a frappe or protein shake makes it have these super gooey and gross clumps. They stick to the walls of the blender and jar of your drink. I guess that could be the nature of it, but it seems a little extreme. The packaging is wonderful quality but wrong for the product. It's a nice, durable, light and air tight ziplock. Unfortunately, when you open it the powder wofts into your face which can cause issues so I have to turn my head. Because it's an envelope when you put a spoon in it's easy to make a mess. And let me tell you, that stuff is hard to clean! I have a protein collagen protien powder in a jar and it's similar to this situation because it's so fine so I'm not sure what the packaging fix would be. The powder gets into the grooves of the ziplock. Maybe something more like baking powder with a pull off lid might work better? Anyway, just too gummy, pasty and clumpy for me to use. In my biscuits it seemed to dry them out. Again, could be user error but I'm grading down mainly due to packaging.