Observations and Notes on Xanthan Gum
January 8th, 2010 by Jean Duane
Xanthan Gum, according to the label is made from the outer layer of a tiny inactive bacterium call Xanthomonas Campestris. It is the binder commonly used by food processors and in gluten-free baking. If you read food labels, you’ll see it is in many foods.
I’m developing a pancake made of nut [...]
