6.3oz Food Grade Xanthan Gum Powder,Pure Xanthan Gum for Baking Gluten Free | Xanthan Gum Thickener Suitable for Making Ice Cream, Cake, Yogurt, Candy and More

I primarily use this to make ice cream. It’s a great thickener and value for the money

For those who are unfamiliar with xantham gum, it is the absolute best thickener available! SO much better than using flour or corn starch! It adds zero taste to whatever you’re making. Doesn’t take much to get a gravy, sauce, soup, etc., thicker. So even though if you add too much liquid and you can’t take it out, you can add xantham gum and, voile!, it’s all good!

Gave our margaritas that extra consistency in the Ninja Slushie machine.

This was a huge jar. I’m gluten intolerant and I use Xantham gum in most of my baking. This says it’s a 100% pure so even though it’s made in another country, I thought I’d give it a try because the price was very reasonable. It was sealed tight and when I opened it, the product looked fresh with no bugs. I would highly recommend to anyone needing this. It will definitely last me awhile.

I've had a few brands and became reliant on Great Value from Walmart, but it vanished and is a godsend for making whey isolate or concentrate into an amazing ice cream, so I found this and ordered. This waaaaay better than the other sources I've used! It's just on a whole other level. My ingredients rely on a tremendous amount of ice and prior, if you bit into the texture of the really thick milkshakes, it was the obvious crunch of ice. With this, there's almost none. It really thickens and evens everything out so there's no water separation from the milk, the whey and other ingredients used. I made one as thick as possible using Premier Protein whey from Sam's Club, and it's truly as good as a shake made with real ice cream.

I use xanthan gum in my gluten free baking. It allows the stretchy quality to the pie dough that glutens would but have been removed. When I need a quick thickener for soups or even jellies, I can grab this and it will do the trick. It doesn't take a lot and I don't need to make a slurry like one would do with corn starch. Give it a chance to do it's thing - it's not magic - it's science - and science can sometimes take time. Patience, Chef Padawan, Patience.

Great for making protein ice-cream.

I bought this to thicken sauces. I have used it several times and it does exactly what it is advertised to do -- thickens liquids. I have learned that you do have to add it carefully to keep it from clumping and not distributing evenly, but this is hardly unique to this product as much as it is to all xanthan gum. I like to blend it in. Anyway, very useful, affordable and it only thickens. No odor that I can detect. No flavor when added to your sauces. It's great. Tip: Use when your sauce is cold. When some sauces are warm, they seem thinner. Then they cool and you may end up with a thick sauce. So use when cool and use a tiny bit at a time until you get the right viscosity.