Gluten-free xanthan gum, perfect for adding structure and elasticity to gluten-free recipes.
Ideal for breads, doughs, baking, and sauces.
Cannelle xanthan gum is a natural thickener that replaces the role of gluten by improving structure and elasticity. It helps create more flexible doughs that are easier to handle and less crumbly.
Especially useful in gluten-free baking, it enhances the structure of breads and doughs.
Easy to use, only a small amount is needed.
Non-GMO, with no additives or preservatives.
Nutrition (per 9 g): 10 calories, 8 g fiber.
Uses
- Add structure to gluten-free bread
- Improve dough elasticity
- Prevent crumbly textures
- Thicken sauces, dressings, and creams
- Stabilize recipes
Tip
Use small amounts (about 1/2 to 1 tsp). Can be combined with guar gum for balanced results.
FAQ
What’s the difference between xanthan gum and guar gum?
Xanthan gum provides more structure and elasticity, ideal for bread. Guar gum creates a softer, more tender texture, better for baking.
When should I use xanthan gum?
It’s best for bread, doughs, and recipes that need structure.
Can I use both together?
Yes, combining them gives a balance of elasticity and softness.
