(2 PACK) Kiva Xanthan Gum (All Natural, Thickening Powder) - Non-GMO, Vegan, Gluten-Free - 5.5 Ounce Total WT.

Never used before, but I'm guessing it worked correctly. Made gluten free cakes with this product and the cakes turned out very moist also thanks to another product. Batter gets kinds mouse like with this product. I will use again.

Still trying to figure out how to get it to work the way I want it to.

i got this because it's on the ingredient list of pretty much any ice cream. and it did not disappoint!background: i love gelato, but cannot for the life of me make a good base without some chemical help. and it's not as though i don't bake, i can whip up a batch of macarons with cap and feet, but i just can't seem to get a batch of gelato base without the eggs curdling. i know the instruction says stir constantly and heat just until the base coat the back of a spoon, right before curdling. well i always miss that point somehow.and because i'm a complete cheapass when it comes to wasting food/baking ingredients, i refuse to toss the batch as any cookbook would have you do.so here's a trick that will probably make all dessert masters cringe: add a pinch of xantham gum if you over cooked your custard base. yes, even if the eggs curdled! just whisk and chill, chill and stir. it will return back to a smooth base again.i'm still going to keep attempting to not sabotage my gelato batch. but it's so nice to have a back up when i do inevitably mess up again!

If you want to own xanthan gum then buy this xanthan gum and then you will own some.

This is my first experience with using X-Gum as a thickening agent. It was a learning experience. The Gum reacts much faster than starch, and requires rapid and immediate wisking. In fact, start wisking before adding the Gum, add Gum slowly, and don't stop until it is well mixed. Otherwise the Gum forms clumps and are tough to break up and mix in the sauce. Don't forget this stuff isn't starch, you only need about a third as much to do the job.

Recently I tried several different unusual thickeners, to find one that would work and stay in cold liquids. Xanthan gum was the answer! Our mac&cheese for backpacking, with a very small amount of xanthan (1/4 t for my size dinner) made the best ever -- the right level of thick, cheesy sauce, and it stayed stable all day to snack off of. I will also be using it in my regular home cooking, since it makes a great, smooth sauce consistency without any flavor change at all.

I use this in everything! I'm on a very low calorie diet and practically live on Walden Farms products. They are delicious, but very thin in consistency. A teaspoon of xanthan gum added to a bottle of salad dressing and refrigerated over night and it's nice and thick. I use it in my soups and gravies instead of flour. It doesn't have any flavor, so it won't change your meals taste. Love this stuff!

First time purchasing, product was fresh and sealed nicely.