Hi folks, I'm Bob Moore and I'm here to tell you about xanthan gum- one of my most wonderful and most unusual products. It's a natural ingredient, created by the delicate microorganism xanthomonas campestris.
Of all the natural food ingredients in the world, this powder, when combined with liquids, makes the most wonderful viscosity. Folks, it's just about the gooiest, stickiest stuff there is. It is especially useful when you're doing gluten free baking. When you use this mix with warm water, it gives off carbon dioxide gas. The gluten in wheat traps that gas and causes the bread dough to rise. When you're avoiding gluten, however, you need an alternative to wheat and xanthan gum is a perfect understudy for that. This is pretty powerful stuff and a little goes a long way.
For cakes and cookies, you'll need 1/4 to 1.2 tsp per cup of a gluten free flour like my gluten free baking all-purpose flour. For breads and pizza dough, you'll need more like 1 1 /2 to 2 tbsp. It really works well and it puts great baked goods back on the menu for millions of people.
If you're on a gluten-free diet, give it a try! You can find it at grocery stores all over the country or online! We also have many recipes for this terrific product that you're going to love. One of my newest favorites is this fantastic recipe for gluten-free muesli cookies, right form the package of my gluten-free muesli, they're delicious. Have fun baking with xanthan gum!
Perfect for gluten-free baking, check out this xanthan gum from Bob's Red Mill!