Add volume and viscosity to bread and other gluten free baked goods
A natural carbohydrate
Product Review
Product Description
Xanthan gum is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten free baked goods. A natural carbohydrate.
Customer Rating: Summary: Glood product for gluten free baking. 2007-12-24 Comment: Well, that says it all...add some to anything as a thickener / tiny bit - works wonders. Fast delivery from family run farm/store (nice folks) - average pricing.