About our Premium Xanthan Gum: Xanthan Gum is made when simple sugars are fermented by an inactive bacteria called Xanthomonas campestris. In recipes, Xanthan acts as a thickener and stabilizer, preventing ingredients from separating. This makes it perfect for gluten free baking, where it lends elasticity and fluffiness to batters and doughs that a gluten free recipe would otherwise be lacking. Use Anthony’s Xanthan Gum in gluten free baked goods, creamy smoothies, sauces, ice creams, salad dressings, and more! Suggested Measurements: Baking: ¼-½ tsp per cup of Gluten Free Flour Breads: 1-1½ tsp per cup of Gluten Free Flour Salad Dressings: ½ tsp per 8 oz. of liquid ½ tsp Anthony’s Xanthan Gum = 1 tsp Anthony’s Guar Gum Good substitute for gluten Gluten adds a smooth elasticity to batters and doughs that results in a light and slightly chewy finished product. When baking gluten-free, the addition of xanthan gum can create very similar properties in the baked goods, with none of the gluten. Thickener for sauces Xanthan gum is a great substitute for flour or other starchy ingredients when thickening sauces or gravies. Adds a creamy texture to smoothies and pudding When blended with cold liquids, xanthan creates an unbeatable smooth and creamy texture. It can also give smoothies an almost fluffy texture when enough air is whipped in with the blender. Head to our website for recipes!