Xanthan Gum

Gluten substitute, improves the texture of your breads.

Making gluten-free pastries is not impossible! Natural fiber gluten substitute.

Choose the mixture of flours that imitate the properties of flours with gluten and add Xanthan Gum for better results.

Xanthan Gum is a natural fiber essential for gluten-free baking.

• Zero Net Carbs
• Zero Calories
• Zero glycemic index
• Keto, Vegan

Suggested uses: thickener, stabilizer, emulsifier, suspending agent, provides body for dressings, sauces, instant products, desserts, pastries, dairy products and fruit juices.

This fiber will allow the flour mixture to have characteristics similar to wheat flour, since it will be possible to preserve the gases resulting from fermentation, allowing for a spongy and consistent bread.

Generally, for each cup of flour you can add between ½ to 1 teaspoon (tsp) of Xanthan Gum, but it is best to follow a recipe the first time you use this auxiliary.

How much Xanthan gum for Gluten-Free baking?

tsp=measuring spoon

Net carbohydrates are digestible carbohydrates, resulting from the subtraction of fiber and erythritol (sugar alcohol) from total carbohydrates.

Both fiber and erythritol have zero calories and zero glycemic index. They are not metabolized by the body as a source of energy, which is why they are not counted among digestible carbohydrates.