Comments on: Xanthan Gum (thickener)

By: Seroflorus

Seroflorus — Wed, 01 May 2013 18:21:11 +0000

Very helpful! thank you.

By: Dave

Dave — Sat, 24 Mar 2012 11:42:28 +0000

Good info thank you.
I’ve found that I can add it to cold water and mix by hand but you’re right about it clumping so dusting over really sparingly (not adding by the lump) at first and mixing thoroughly in and keeping on doing it until it is all used. It takes a few minutes to mix in 1 level teaspoon but warmer water is better.
It seems that it also is a bit easier to mix more in after the mix has got going – a bit like making mayonnaise starting slowly at first, so could also be an idea to have a part mixed batch to keep adding to rather than starting from scratch each time.
I’ve found the following by adding to 100ml water :-
1 level tsp makes the water like a runny soup
2 level tsps makes the water like a thick condensed soup
3 level tsps makes it into a gel
4 level tsps makes it into a thick gel
5 level tsps makes it into a mushroom shape (still semi-runny though so can be mixed well with powders)

1-2 level tsp / 100ml water- good to thicken other liquids
4-5 level tsp / 100ml water- good to thicken powders into pastes

By: Betty

Betty — Fri, 27 Jan 2012 21:19:19 +0000

I tried using my first time last night to thicken a gravy…I used only a little but didn’t know about mixing with warm water…used cold..so got lumps…will do better next time…thanks

By: amie-sue

amie-sue — Mon, 15 Aug 2011 04:21:44 +0000

Jeorge,

No, xanthan gum is not considered raw. It is just another alternative. Depending on what the recipe is, I am sure we can always find a raw alternative to suit you if you want to keep you diet 100% raw. :) Many blessings, amie sue

By: jeorge

jeorge — Mon, 15 Aug 2011 03:58:50 +0000

is xanthan gum considered raw? i guess not because of extraction?