Made in USA Xanthan Gum (8 oz), Premium Quality, Food Grade Thickener, Non GMO, Gluten Free, Use in Cooking, Baking, Sauces, Soups and more. Suitable for Vegetarian, Kosher & Halal. Use for Keto Diet.

I have used this to thicken gravies, homemade ice cream, sauces for Asian dishes, and a few other things when it needed just a little boost that my other thickener didn’t provide. The tiniest bit - just a pinch - does a BIG job! I find it impressive and will keep experimenting because I like the idea of a no-calorie, no-added flavor for my recipes. I like the sturdiness of the self-sealing packaging. I intend to look for other ways to use it in my cuisine, because so far, I like it very much.

I bought the Xanthan Gum to thicken up my vanilla Bean Paste. I don't use the whole beans to make my paste since I don't have a blender powerful enough to do the job. I just use the caviar (inside of the vanilla bean) so it is very thin. If I didn't use the Xanthan Gum it would be like water running with globs of caviar in the bottom of the jar instead of the caviar being suspended throughout the liquid. The Xanthan Gum thickens it up nicely without changing the taste or leaving any kind of after taste. My vanilla bean paste is perfect!

This stuff is a powerful thickener. Way more so than cornstarch or flour. A ratio of 1:100 Xanthan:Water = Syrup. A ratio of 1:50 Xanthan:Water = Applesauce Consistency. Thickens at room temperature or even cold water. Final color is a cloudy light gray. Edible food grade. Not much flavor. Lots of whisking required. I recommend an electric mixer or a submersion blender. I tried making a gel hand sanitizer but it left a sticky film on my hands like after holding a melted ice cream come. And it does not dissolve at all in alcohol as I’d suspected. Must be dissolved in Water. Great for cooking. Not so great to make hand sanitizer if that’s what you’d hoped.

I learned about this stuff when watching a youtube video on making frozen beverages. It works really well to keep solids in solution. You'll have creamier and more homogeneous smoothies and frappuccinos with just an 1/8th of a teaspoon in 20 oz or so. This stuff appears expensive, but you do not need to use much at all. Hence, my only complaint. The packing is at least DOUBLE what it needs to be to contain the product. Even when first opened, I am digging my hand to the bottom of the bag to get a mere 1/8 tsp which results in getting this powdery stuff all over my hands.

So happy to have found this - especially that it’s made in the USA! First- no flavor and gluten free! Have used this so far in gravy and gluten free banana muffins with great results. Sandwich bread - I can’t say as I think I need a different gluten free flour. Customer service - 5 stars - reached out to be sure I received my order and if I had any questions. Offered some recipes on their website also. Will definitely purchase again! Thank you for a great product. 🙂

Arrived quickly and I've used it at least 4 times for sauces - works great.First time I've used xathan gum, and I really like it over corn starch.... much easier to use. Also, at 1/2 tsp which most of my recipes call for, this will last quite awhile. Purchased because it was the only xanthan gum I could find that was made in the USA and am quite happy with the purchase. Both the product and the packaging are quality - I mention the packaging because it'll take quite awhile to use all of this, so a nice quality resealable package is important to me.

My family includes some with a milk allerg, who also needs to avoid carbs. Sorbet isn't the answer. Tried every coconut milk recipe on the net. Those perky Keto queens like to rave about simple 3, 4 or 5 ingredient batches of frozen bliss. Lies, all lies. I browse through Dana Cree's over cream recipes - all dairy and sugar - but ilearn of the magic of xanthan gum. I improvise a quart of coconut based custard, and after chilling, whirl in the blender with 1/4 teaspoon xanthan gum. At last, no ice crystals.

I'm new to using this on my own so perhaps it's a user error but putting it into anything liquid like a frappe or protein shake makes it have these super gooey and gross clumps. They stick to the walls of the blender and jar of your drink. I guess that could be the nature of it, but it seems a little extreme. The packaging is wonderful quality but wrong for the product. It's a nice, durable, light and air tight ziplock. Unfortunately, when you open it the powder wofts into your face which can cause issues so I have to turn my head. Because it's an envelope when you put a spoon in it's easy to make a mess. And let me tell you, that stuff is hard to clean! I have a protein collagen protien powder in a jar and it's similar to this situation because it's so fine so I'm not sure what the packaging fix would be. The powder gets into the grooves of the ziplock. Maybe something more like baking powder with a pull off lid might work better? Anyway, just too gummy, pasty and clumpy for me to use. In my biscuits it seemed to dry them out. Again, could be user error but I'm grading down mainly due to packaging.