Honestly i can get a heaped tablespoon and toss it in with 50g casein protein and 450ml non fat milk blend for a couple mins and boom ice cream. Put in fridge to cool down tho blending warms it.
U can add dates, pb, syrup, whiskey and anything else for flavour!!! I use chocolate casein by optimum nutrition but u can use vanilla for making ur own flavours. Choc is good with dates tho!!
My recipe has around 470 calories and 50g protein!!!
High volume too!
I added too much xanthan gum to thicken buttermilk blue cheese salad dressing. It's not just too thick, it's got that weird texture to it. I don't want to call it slimy but it is a bit like okra slime.
Is there anything I can do to save it? It's not the end of the world if I toss it but if there was something I could do to improve it I would like to try.
My first thought was to add some milk to it.
I know that some people have posted about xanthan gum not agreeing with them. The past three days for me have been worse than a glutening.
I made myself some treats (brownies and a pumpkin pie) with 1 for 1 gf flour that contained xanthan gum. At Thanksgiving I noticed a strange, skin-hurting reaction that I traced to xanthan gum in vegan whipped cream, so I admit I was taking a chance.
Well, after three days of one treat per day, the skin hurting started and then the intestinal collapse followed. 24 hour liquid diarrhea and 7/10 gut cramps. I learned my lesson. On the sick dog diet of white rice and hamburger.
Sharing this in case anyone else needs to solve the same mystery. Not worth the risk!
Don't need any advice, just thoughts and prayers.
What is this?? I see it in a lot of stuff. From what i know itβs just a preservative. But i could be totally wrong. What is xanthan gum?! Is it safe ?
I think my dishwasher's inlet valve is slightly blocked by an... unfortunate amount of xanthan gum. Does anyone have any tips for dissolving/cleaning xanthan gum slime? I want to be prepared before I deal with turning off the water line and disassembling the appliance.
Sorry if it's not ok to ask this here, but I figured this sub would be experienced with xanthan gum haha. Thanks!
Weird request lol but can someone please sniff their xanthan gum really quick and tell me if it has a very slight vinegary smell to it?
I got Bob's Red Mill xanthan gum for the first time, when i opened the package there was an obvious vinegar odor to it, but after it was open for a minute it turned ever so slight - not strong at all. Just curious if a slight smell is normal.
I only found two sources on google regarding the smell, so I just want to be extra careful to avoid any accidental food poisoning lol.
Thank you!!!
I've recently been trying to make syrups, jellies, and the like with xanthan gum so as to make it sugar free. Problem is, they keep coming out lumpy, as the xanthan gum doesn't distribute well enough. I've tried mixing with a small amount of water first before adding it to the main mix (like you would corn starch), but it didn't help. I want to try to avoid dissolving it in oil, since the oil doesn't really mesh with what I'm using it in.
I don't have an immersion blender (or a blender at all for that matter), which is what I usually see used when I've tried googling for answers. I do have an electric hand-mixer, though I dunno if that'd be an effective substitute.
Any ideas around this issue? For the record, I'm quite new to baking in general, so feel free to ELI5 with your response.
Edit: Since a few replies were confused, I would like to add that I do use a sweetner in the syrups/jellies; just not really sugar. I use either erythritol or allulose. Allulose will caramelize (faster than sugar, supposedly), but is expensive and erythritol has a habit of recrystallizing. I don't use sucralose because it apparently develops toxic compounds above ~240F, so I avoid using it in things that could go above that (or things that I might want to cook with later).
I've been looking at stabilisers for my frozen yoghurt recipe recently and I can only find guar gum and xanthan gum. Can I use both our is 1 enough? What amounts should I use per 1000g if I use both?
Thanks in advance!
