Xanthan Gum can be used as a substitute for gluten (protein which gives wheat flour its structure). Use it along with non-gluten containing flours to make gluten-free baked goods that have good structure and texture. Add a pinch of Xanthan Gum to your homemade salad dressings for improve suspension of vinegar and oil. It is a natural carbohydrate.
Recommended Uses For¡ÅXanthan Gum
Cake 1/8 teaspoon per 1 cup of¡Åflour
Bread ½ teaspoon per cup of¡Åflour
Salad Dressings 1/8 teaspoon per 1 ½¡Å cups¡Åsalad dressing
Keep jar closed, away from heat, light and moisture.