Food Science

Many of us have recipes based on wheat-flour that we would like to convert to gluten-free.  In order to do that, we first need to choose an appropriate flour blend and then add enough xanthan gum to replace what the gluten would do in the recipe. 

Xanthan gum is produced when a strain of bacteria (called Xanthomonas Campestris) ferments carbohydrates such as glucose, sucrose, or lactose – often commonly found in corn sugar. The resulting substance has thickening and binding properties that are often added to products such as salad dressings and ice cream.

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