429 Too Many Requests

XANTHAN GUM POWDER

Finally!

The product works great for baking gluten-free bread. I had been baking bread for a while without knowing why I didn't get a more binding texture and when I found out that I was missing this product in the recipe, I took the opportunity to buy it here. Now my breads have more consistency and the crumb is fluffier.

XANTHAN GUM POWDER

Well, as expected

Presented in HSN's customary zip bags. The product works as expected. It is best to use it already diluted in water, mixing it in a small jar, getting a very thick consistency, which allows it to be diluted, so it is easier to add it to where you want to use it. This should keep in the refrigerator for about a month. In powder it dilutes regularly.

XANTHAN GUM POWDER

Top

I use it to thicken sauces and porridge. You only need a small amount, one pack lasts a long time.

XANTHAN GUM POWDER

Interesting

I wanted something to thicken certain preparations without using flour or starch. I chose xanthan and it's pretty good. You don't need much and it does the job very well. Perfect when you don't want to add any calories to the mix.

XANTHAN GUM POWDER

I hardly use it

I use xanthan gum to thicken protein whey shakes, especially with berries flavor it is very similar to the yogurt of that flavor, but once I finished that protein I have not used it for anything else. It is not that the product is bad but it is not to my taste.

XANTHAN GUM POWDER

You have to know how to use it

I ordered it to give density to desserts (yogurt, milkshake...) and therefore satiety. I have not yet been able to take advantage of it, you have to pour it little by little because otherwise it becomes lumpy and not pleasant. I will keep trying until I get it!

XANTHAN GUM POWDER

Good product

Good product, I bought the 500gr, but with the 150gr is enough for a long time, meets expectations, thickens perfectly, I recommend it.

XANTHAN GUM POWDER

Hot thickening

When you pour it in liquids, when cold, it does not thicken, there are lumps, but when hot, it is very good, and then when it cools it acquires consistency. I usually do it with the oat drink, which I like to give a thick touch, simulating a custard. I add amino acids with lemon flavoring and a ladle of glucomannan, and another of xanthan gum, and I add it to the hot oat drink.

XANTHAN GUM POWDER

Excellent

I use it to make gluten-free bread, together with rice or chickpea flours, starches, and the truth is that it is perfect, it yields a lot.

XANTHAN GUM POWDER

Yogurt texture achieved.

I bought it to combine with kefir to obtain yogurt texture and it does it perfectly. As a recommendation I would not let it sit too long in the refrigerator as it gets too much consistency, better to prepare it at the moment or let a day at the most.