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Bob's Red Mill Xanthan Gum Gluten Free Description
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Premium Quality
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Great for Baking
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Gluten Free
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Kosher
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You Can See Our Quality®
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
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.
| Baked Good |
Quantity of Xanthan Gum to Use |
| Cookies |
1/4 tsp per cup of flour |
| Cakes |
1/2 tsp per cup of flour |
| Muffins and Quick Breads |
3/4 tsp per cup of flour |
| Breads |
1 to 1½ tsp per cup of flour |
| Pizza Crust |
2 tsp per cup of flour |
If using to thicken liquid, it is best to first make a slurry of the xanthan gum with a small amount of liquid (oil or other fat is best) before incorporating into the larger batch. This will help eliminate clumping.
Store in a cool, dry place. Keeps best sealed for freshness.
Free Of
Gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (9 g)
Servings per Container: About 25
| Amount Per Serving | % Daily Value |
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| Calories | 30 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 350 mg | 15% |
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| Total Carbohydrate | 7 g | 3% |
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| Dietary Fiber | 0 g | 0% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 1 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 5 mg | 0% |
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| Iron | 0 mg | 0% |
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| Potassium | 29 mg | 0% |
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Other Ingredients: Xanthan gum.
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.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Cinnamon Cookie Thins (Gluten-Free & Vegan)
Not sure what kind of treat you’re in the mood for? How about a deliciously thin hybrid cookie that’s a mix between ginger snaps and snickerdoodles? Each bite is soft, chewy and bursting with cinnamon flavor. Even better, these cookies are vegan, and gluten, soy and nut-free, which means they’re a delicacy everyone can enjoy.
Makes 24 cookies
Ingredients
3/4 cup Bob’s Red Mill Brown Rice Flour
1/2 cup Bob’s Red Mill Sorghum Flour
1/2 cup Bob’s Red Mill Tapioca Flour
1/4 cup Bob’s Red Mill Potato Starch
1/2 tsp. Bob’s Red Mill Baking Powder
1/4 tsp. Bob’s Red Mill Baking Soda
1/2 tsp. Bob’s Red Mill Xanthan Gum
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup sugar
1/3 cup canola oil
1/3 cup rice milk, unsweetened
1 tsp. vanilla extract
3 Tbsp. applesauce, unsweetened
Directions
- Preheat oven to 350 degrees F.
- In large bowl, mix together brown rice flour, sorghum, tapioca flour, potato starch, baking powder, baking soda, xanthan gum, ground cinnamon, salt and sugar.
- Slowly stir in canola oil, rice milk, vanilla extract and unsweetened apple sauce. Mix until everything is fully incorporated.
- Using spoon, scoop dough and drop onto parchment-lined sheet pan at least 2” apart.
- Bake cookies for 12-15 minutes, until slightly golden brown.
