Xanthan gum (250g & 1kg)

Structure. Elasticity. Stability. A little goes a long way.

Xanthan gum is one of the most widely used functional ingredients in gluten free baking, helping replace some of the binding and structural properties normally provided by gluten.

Used at relatively low levels, it hydrates to form a viscous network that helps bind ingredients together, improve dough elasticity, retain moisture and stabilise the structure of baked goods. This can make gluten free doughs easier to handle while helping finished products hold their shape and maintain a softer, more cohesive texture.

It is particularly useful in recipes where you need additional structure without making the finished product heavy or dense.

What does xanthan gum do?

• Improves binding – helps hold gluten free ingredients together when there is no gluten network.
• Adds elasticity – gives doughs and batters greater flexibility and reduces crumbling.
• Improves water retention – helps retain moisture for a softer, more cohesive crumb.
• Supports structure – helps doughs and batters maintain their shape during baking.
• Stabilises mixtures – useful for controlling separation and improving consistency.
• Thickens – effective in sauces, dressings, fillings and other liquid applications.

Available in: 250g & 1kg

Current batch best before : 26/09/2027

Country of origin : China