9.6 oz Food-Grade Xanthan Gum Powder, Pure Xanthan Gum for Baking Gluten Free, Xanthan Gum Thickener Suitable for Making Ice Cream, Cake, Yogurt, Candy and More

The daily dosage is 500 mg. The effect was too strong and kicked in so fast that I couldn’t sleep, which was really hard. After taking it for a few days, my eyes became very yellow, so I looked into it more and found out how important it is to stick to the daily dosage. I’m leaving this here in case it might be helpful

Excellent results in pastry fillings and decorations.

I use this for light ice cream making on my Ninja Creami and it works great! Note: some trial and error was needed to get the correct combo - with help from Ninja Creami recipes and online suggestions. Also, the best consistency comes by mixing with an electric hand mixer (with highest quality achieved by adding a good protein powder).

Hmmm I think I haven't found the exact right use for xantham gum...it is sort of slimy when used for thickening sauces. I made gravy and an asian inspired soy ginger sauce and both had a slick slimy quality, which wasn't bad and didn't affect the taste at all. But when you are making a gf sauce or baked good...it's not going to be the same as wheat. I have not tried it in baked goods yet but I see it is an ingredient in many a gf flour...so the experimentation will continue. I'm definitely not kicking it out of the kitchen but I just haven't found the exact method or recipe for it yet.

Finally I can make my smoothies more drinkable without being too cold from frozen fruit. I like the thickness of a malt instead of a shake, and a teaspoon to 2 cups of almond milk does it.

The absolute secret to delicious frozen drinks. I mix this stuff at 5% to 95% sugar, powderize it in a processor, and add ⅛ tsp per 16 oz of frozen drink. Margaritas that are still icy after an hour. I had a frappe get so cold it frosted the mug it was in. I feel that if The Pit freezes over this xanthum gum will be involved. At my current use rate it may be a lifetime supply, but if I do pick up more I'll for sure update.

This stuff is terrible for making Petri dishes! After autoclaving at 17psi for 25min (I’m at altitude so need the higher pressure to reach 250F (121C)), and letting it cool to 120F (49C) it seemed to pour OK at first, but then started to coagulate at around 115F (46C), becoming stringy and drooping from the media bottle spout. Then it became mostly liquid again during incubation at 26C, ruining my cultures and making a gooey mess. I tried increasing the quantity from the standard 20g/liter H2O all the way up to 35g/liter to no avail. It’s the worst agar I’ve ever seen in over 40 years of working with plates. Maybe it’s OK as a culinary thickening agent, but forget about it for any sort of lab work.

Loved this as I am learning to bake

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