Xanthan Gum thickens, stabilizes and emulsifies. Often used as a binding agent and structure stabilizer in gluten free baking; it is also handy as a thickener during cooking and can be used in soups and gravies; it is used to create a creamy consistency in ice creams with reduced butter fat or no egg yolk....
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This post first appeared on Kitchen Wisdom Gluten Free | Forget What You Know About Wheat And Journey Into A Kitchen Where Gluten Free Is So Delicious Those Who Can Eat Gluten Choose Not To!, please read the originial post: here
