Please make sure that your password is strong to help prevent someone from accessing it - but also, please keep it unique from any personal passwords. You can change your password through your user control panel. Thank you Sherrie.I've seen this in a lot of the recipes at Linda's Low Carb Menu's & Recipes, is it easy to find in australia?
Xanthan gum is a polysaccharide used as a food additive. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages.One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very small quantity of gum. In foods, xanthan gum is most often found in salad dressings and sauces.
you can buy it in a packet at coles in the health food section i dont know if woolies sell it its about $5.00 and i was told that you can use it instead of cornflower.However, I would like to find it for a bit cheaper, any suggestions? I also read somewhere that there is no substitute for xanthan gum so I don't really know how well the guar gum will work, but I definitely can give it a try.
If you have any good bulk sources, you can get xanthan gum or guar gum at a great price.The protein in the gelatin will help the structure of your baked goods but I doubt it would have the same 'holding' power of xanthan.I read on the web they are made from vegetable fiber and are safe with zero carbs, so since nothing came up in my search I am wondering if anyone on the forum uses either of them, and if not, is there something I should know?
Other thickeners: Carrageenan Agar Agar Konjac Gum
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