A top selling gluten-free binding agent derived from fermented corn sugar. Xanthan gum is a typical ingredient found in yogurt, ice cream, and salad dressing for its thickening, stabilizing, and emulsifying properties. In gluten-free baking, Xanthan Gum is used as a gluten replacement, as it gives dough a similar "stickiness" that gluten-free flours lack on its own.

BASIC INSTRUCTIONS:
• Breads - 1 to 1 1/2 tsp per cup of flour
• Pizza Crusts - 2 tsp per cup of flour
• Salad Dressings - 1/8 to 1/4 tsp per cup of liquid
• Cookies & Cakes - 1/4 tsp per cup of flour
• Muffins & Quick Breads - 3/4 tsp per cup of flour
• Thickener for Sauces - 1 tsp in place of each tablespoon of original thickener