Xanthan Gum FAQ's
Xanthan Fidu Gum is a natural ingredient produced through the fermentation of corn starch and bean protein by the bacteria Xanthomonas campestris.
Nutritionally, xanthan gum is a soluble fiber. Soluble fibers are not digested by the body, so they do not provide any calories or other nutrients, and can also help regulate intestinal transit.
What is it for?
It is widely used in gluten-free recipes, as in contact with water it forms a viscous gel that replaces some of the functions of gluten, improving the texture and consistency of recipes.
It can be used to reduce crumbling of gluten-free and egg-free bread and cake doughs; to replace the function of fat in sauces and ice cream, giving a creamier texture; to thicken creams and fillings and prevent the separation of solids and liquids.
How to use?
There is no right amount to use, it will depend on the remaining ingredients in the recipe, so it is recommended to always follow the recipe. If you are not following any specific recipe, you can use as a guideline the ratio of about 5g of xanthan gum to 500g of the total recipe.
Some commercial gluten-free flour mixes may already contain xanthan gum in their composition, so it is important to check whether or not the flour needs the addition of gum.
The ideal way to use the gum is to mix it first with the dry ingredients so that it mixes more evenly.
Xanthan Gum Fidu is free from gluten, from the 14 main allergens and their traces, does not contain genetically modified organisms (GMO) and is suitable for vegan diets.