In the world of gluten-free baking, Xanthan Gum plays the crucial role of imitating gluten. In baking, gluten is what makes dough “doughy”. It gives the dough elasticity, as well as viscosity. Those properties help to hold a cookie together while it bakes on a sheet in the oven, and they enable cakes and breads to hold onto the gas bubbles that form inside them, allowing them to rise and take shape. Xanthan Gum helps replicate these properties in recipes that do not contain gluten. Kosher.
Manufactured in a facility that also uses Tree Nuts and Soy.
|Servings per package: Approx 25|
|Serving Size: 9g|
|Avg Qty per Serving||Avg Qty Per 100g|
|Protein||Less than 1g||10g|
|- Gluten||0mg||Nil Detectable|
|Fat - total||Less than 1g||Less than 1g|
|- Saturated||Less than 1g||Less than 1g|
|- Sugars||Less than 1g||Less than 1g|
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