Hi all,
I've been using a little xanthan gum in my sauces due to some separations but a few folk have said they're put off buying because of its inclusion. A couple of people have recommended chai seeds as a replacement but I don't think I've ever come across that in a hot sauce.
Has anyone tried using it? Any tips or horror stories from including it?
Cheers,
K
I've been using a little xanthan gum in my sauces due to some separations but a few folk have said they're put off buying because of its inclusion. A couple of people have recommended chai seeds as a replacement but I don't think I've ever come across that in a hot sauce.
Has anyone tried using it? Any tips or horror stories from including it?
Cheers,
K