Xanthan or Xanthum Gum?

[Jeannine]

I'm not sure which way it's spelled but I cannot find it anywhere! Some of the recipes on Lindas Low Carb website call for it & I have no idea where to get it.

Does anyone know where I can get Xanthum Gum? TIA!

[Heidi3]

most health foods stores

health foods stores have it is called Xanthum Gum Powder...it can be sticky slimey so follow the recipe exactly!!!!

[Jeannine]

OK great! Thank you! And I will be careful! :nod

[Heidi3]

let us know

how whatever you make turns out!

[LindaSue]

Jeannine, I buy mine at Kroger in the health food section. It's called xanthan gum and it's made by Bob's Red Mill. You can order it from the Bob's Red Mill site as well.

nurselady is right. It can be tricky to work with. I always try to use as little as possible. Add a tiny bit, stir and wait a bit to see the result before adding more.

I really think it's worth the trouble of learning how to work with it. It's makes a world of difference in some of the sauces in my recipes. When you have to reduce a sauce to thicken it, you end up with very little sauce. By only reducing the sauce slightly, then thickening it a little with xanthan gum, you end up with quite a bit more sauce for no extra carbs.

[Heidi3]

recipes

Jeannine, I buy mine at Kroger in the health food section. It's called xanthan gum and it's made by Bob's Red Mill. You can order it from the Bob's Red Mill site as well.

nurselady is right. It can be tricky to work with. I always try to use as little as possible. Add a tiny bit, stir and wait a bit to see the result before adding more.

I really think it's worth the trouble of learning how to work with it. It's makes a world of difference in some of the sauces in my recipes. When you have to reduce a sauce to thicken it, you end up with very little sauce. By only reducing the sauce slightly, then thickening it a little with xanthan gum, you end up with quite a bit more sauce for no extra carbs.

do you have a reliable recipe you could post....I would like to "master" it but have never been pleased with the results...thanks!

[LindaSue]

My Chocolate Pudding turns out quite well every time and it calls for a precise amount of xanthan gum. Some people don't care for the pudding because it is a bit more "gluey" than cornstarch pudding, but lots of people like it, including myself.

And, this is one of my favorite casseroles, which I think is so much nicer with the thickened sauce - Chicken Divan

[Jeannine]

My Chocolate Pudding turns out quite well every time and it calls for a precise amount of xanthan gum. Some people don't care for the pudding because it is a bit more "gluey" than cornstarch pudding, but lots of people like it, including myself.

And, this is one of my favorite casseroles, which I think is so much nicer with the thickened sauce - Chicken Divan

Yes! The recipes on her site including the divan, are the reason I want to try the xanthan gum. So when I get it, I'll only add a tiny bit at a time. Thanks.

[scott123]

I can't get past xanthan's sliminess when used as a thickener. I do find it invaluable when used in very small amounts as a stabilizer, though. It works wonders in preventing cheese sauce from curdling.