Xanthum Gum

daniebanks
daniebanks Posts: 179 Member
edited November 19 in Food and Nutrition
Anyone here got any good ideas for using xanthum gum? i've seen it mentioned heaps on bodybuilding.com

wondering if anyone can make any good suggestions on how to use it :smile:

Replies

  • vfxgordon
    vfxgordon Posts: 7 Member
    AFAIK, there's no use of Xanthan gum beyond that of an emulsifier, it makes liquids more viscous, so it's useful in soups & sauces to make them thicker.

    That's it, think of it as a more effective version of cornstarch, I wouldn't go out of my way to find a recipe that calls for it.
  • mengmoua2010
    mengmoua2010 Posts: 11 Member
    The only time i use xanthum gum is to thicken my shake (frozen banana, protein powder, ice, water/almond milk).
  • JPW1990
    JPW1990 Posts: 2,424 Member
    If you want to play with molecular gastronomy, you can make foams with it.
    http://www.modernistcookingmadeeasy.com/info/modernist-ingredients/more/xanthan-gum#xanthan_gum_foams
  • MamaBirdBoss
    MamaBirdBoss Posts: 1,516 Member
    It thickens runny shakes. :P
  • stephanieluvspb
    stephanieluvspb Posts: 997 Member
    protein fluff
  • mockchoc
    mockchoc Posts: 6,573 Member
    It can be used to replace eggs. Google about it if interested. King Arthur's site give some ideas.
  • PeachyCarol
    PeachyCarol Posts: 8,029 Member
    I'm a vegetarian and I have celiac disease. I've started playing around with it in some recipes for bean loaves/burgers that had called for vital wheat gluten. It seems to give best texture results when the food is reheated. I'm still conducting experiments.

  • daniebanks
    daniebanks Posts: 179 Member
    stephanieluvspb wrote: »
    protein fluff

    i've heard of people making this, how do u do it???
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