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Xanthan Gum

tony05

tony05

I made some sauce a day or 2 ago. It was pinaple based, i used about 50% water/vinigar and i read up on the use of the Xanthan Gum.
It said to sprinkle it in while the mix was being blitzed in a food processor.

So thats what i did and it gummed up nice. nice saucy consitincay but it held air.

I poured it in the bottles and its like a sorbet with all these bubbles.

Im after people who have used the stuff and how did you use it?

cheers
 
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stillmanz said:
we use xanthan as it is a gluten free thickener. All sauces if left to sit for long periods, will steep and slightly split unless some thickener is used.
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Yep I've found that happening with some of my Chillimato. I'll use xanthan gum in my next batch.
 
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Originally Posted by stillmanz View Post

we use xanthan as it is a gluten free thickener. All sauces if left to sit for long periods, will steep and slightly split unless some thickener is used.



I just rekon shake....Shakey shakey shakey....I see why people use it but Its not for me....sometimes if you reduce it a fair bit and tub the sauce so you use a spoon for serving it can get rid of that seperation issue. But then its not so much a sauce more a looser paste.
 
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in regards to thickening sauce is to just reduce it more, you gain a much more pure, whole food product that has a natural thickness and texture
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I agree fully! reduction is always better! unless your sauce is not made with heat, as a LOT of great sauce are mostly raw product.


But why not make a roux instead of some funky chemical? The roux would thicken very nicely, AND add some flavor! Or shoot, I'd even rather use cornstarch than Xanthan Gum...unless you HAVE to be gluten free....
 
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