Use Xanthan Gum As a Thickener
Xanthan gum is a fermentation created when the bacteria Xanthonomonas campestris is cultured in the ubiquitous corn syrup. This mixture then gets processed with alcohol, dried and then pulverized to a fine, powdery texture. It is a common ingredient in health food products as a thickener, and is often found as a binding agent in gluten-free breads. Xanthan gum can be used in a variety of at-home recipes as a substitute for other thickening agents.
Instructions
General Instructions to Thicken
1. Use a mechanical mixer for best results when mixing xanthan gum. This helps to maintain a constant speed that will prevent your recipe from getting chewy or clumpy.
2. Mix xanthan gum in a liquid by using 1/4 tsp. for every quart in your recipe. First, dissolve the xanthan gum in a little bit of water (or other liquid if your recipe does not call for water) and then mix it in with the larger batch.
3. Create a gluten-free baked good by mixing the xanthan gum with the dry ingredients first, and then slowly adding the liquid ingredients. For every cup of flour, expect to add between 1 and 2 tsp of xanthan gum. Keep the mixer running while you add your liquid ingredients to ensure a good texture.
Waffle Recipe (Gluten-Free)
4. Brush your waffle iron with a little canola oil and let heat.
5. Combine canola oil, cornstarch, sugar, potato starch, baking powder, eggs and 1/4 tsp. xanthan gum in your mechanical mixer.
6. Set the mixer to medium and slowly pour in the milk.
7. Cook approximately 2/3 cup batter (depending on the size of your waffle iron) at a time until the waffles are browned.
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