Xanthan gum: What is that stuff? How do you use it? ChefSteps founder Chris Young breaks it down.
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Mmmmm bacterial sh1t
This ingredient is in my almond milk.
xanthan gum doesnt need to be heated to activate fully ?
Huh. I guess i was misinformed – I thought it needed 150F.
Poop of a pathogenic bacteria ????????
Its made from bugs
For free-gluten muffin baking, do we dissolve xanthan gum in the water first (e.g like this video) and followed by the dry ingredients OR do we straight away mix xanthan gum with the dry ingredients? Please do more videos on xanthan gum in baking. Thank you for sharing 🙂
Sir 0.5% of liquid material like oil and water or 0.5% of total product volume which has oil, onion, garlic, etc.
This stuff is pure poison to the human body.
does it have side effects ?
Being on a Keto diet and was looking for a non carb thickener, first time I tried it I wanted to thicken a gravy and ended up with a glob it didn’t dissolve, it must be blended in water as shown in the video and then added to a gravy. ????
The shear thinning property of xanthan gum is called pseudoplastic and not thixotrophic. Solutions of Xanthan Gum immediately get back to the same viscosity when shear or stirring or pouring is stopped
Xanthum gum is not really good for digestion . Do some research . If you dig deep enough.
Thank you so much. How to store after opening