How To Use Xanthan Gum In Sauces

Non dairy ice cream relies on xanthan gum to achieve the perfect texture.

How to use xanthan gum in sauces. Cool the mixture then stir in the xanthan gum and castile soap. Step 1 weigh the sauce soup or liquid you want to thicken on a kitchen scale in ounces. Pour the thickening mixture into the saucepan containing the gravy and whisk constantly. Bring to a simmer over medium low heat and continue whisking for 5 minutes. Xanthan gum thickens sauces soups and liquids hot or cold almost instantly and helps keep other ingredients such as herbs uniformly distributed throughout whatever you add it to.

Stir constantly as you add the xanthan gum and castile soap until the mixture starts to thicken and froth. Xanthan gum gives elasticity and stickiness to dough when making gluten free baked goods. To use xanthan gum in recipes use about 1 8 teaspoon per cup of liquid and combine these in a blender not by hand. Add the xanthan gum first stir vigorously to distribute it then mix in the castile soap. Combine 1 4 teaspoon to 1 2 teaspoon of xanthan gum with 1 tablespoons hot water for every 1 cup of gravy in a small bowl.

For every cup of liquid ingredient you need 1 8 tablespoon of xanthan gum. Also too much xanthan gum can yield a gummy or slimy texture so it s best to use minimal amounts. Xanthan gum is excellent when used to stabilize emulsions or to suspend particles in liquids and is very effective at keeping purees from separating. Use in small amounts and be sure to sprinkle the thickener into soups or sauces a little at a time so that it doesn t clump. It will gum almost instantly and form clumps if not constantly in motion while it is being incorporated into the liquid.

Even toothpaste uses xanthan gum to keep the toothpaste consistent throughout the tube. Acid and heat don t affect it so it can be used in a wide variety of sauces and juices. It also can be used to create light foams and froths. Thickening with xanthan gum is very easy. Xanthan gum is great for thickening liquids especially in small amounts to turn them into flavorful sauces.

Sieve 1 teaspoon of xanthan gum over the oil and stir into a smooth paste. Let the mixture cool to room temperature for at least 30 to 60 minutes. Salad dressings yogurts mayonnaise and even in some ice creams to stop ice crystals forming. All you have to do is to get it dissolved in a small amount of liquid that has to be combined with the remaining liquids. Bottled salad dressings use xanthan gum to prevent oils from separating and suspend spices.