Bobs Red Mill Xanthan Gum-8 oz.
SKU:
0003997803555
$14.79
Your Price:
$10.35
31% Off You Save: $4.44
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Xanthan Gum is made from the outer layer of a tiny, inactive bacterium called Xanthomonas capmestris. It is an excellent all-purpose thickener for dressings, gravies and sauces. Its unique binding ability makes it the ideal substitute for gluten in gluten-free baking.
Dear Friends,
As a boy, one of my greatest joys was spending time in the kitchen with my grandmother while she made her famous cinnamon rolls. Grandmother told me that the secret to making delicious cinnamon rolls was simple: always use the very best ingredients. As I grew up, I took her words to heart. I'm committed to providing you with top-quality ingredients, and I am proud to say my grandmother would approve of the superior xanthan gum you'll find in the package. It is nothing less than the very best!
Happy baking,
Bob Moore
Unit Amount 8
Unit Measure oz.
Directions Use the quantities suggested of xanthan gum per cup of flour used. For example, if you are making cookies with 3 cups of flour, you would add 3/4 tsp xanthan gum.
If using to thicken liquid, it is best to first make a slurry of the xanthan gum with a
Xanthan Gum 0003997803555
| Nutrition Facts: Serving Size: 1 Tbsp. (9g) Servings Per Container: 25 | ||
| | ||
| | Amount Per Serving | % Daily Value |
| | ||
| Calories | 30 | |
| | ||
| Total Fat | 0g | 0% |
| | ||
| Saturated Fat | 0g | 0% |
| | ||
| Trans Fat | 0g | |
| | ||
| Cholesterol | 0mg | 0% |
| | ||
| Sodium | 350mg | 15% |
| | ||
| Total Carbohydrate | 7g | 3% |
| | ||
| Dietary Fiber | 0g | 0% |
| | ||
| Total Sugars | 0g | |
| | ||
| Includes 0g Added Sugars | | 0% |
| | ||
| Protein | 1g | |
| | ||
| Vitamin D | 0mcg | 0% |
| | ||
| Calcium | 5mg | 0% |
| | ||
| Iron | 0mg | 0% |
| | ||
| Potassium | 29mg | 0% |
| | ||
Other Ingredients
Xanthan gum.
Warnings
Manufactured in a facility that also uses tree nuts and soy.
Tested and confirmed gluten free in Bob's Red Mill's quality control laboratory.
Free of
Gluten
Customer Questions
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