Honest To Goodness Xanthan Gum 250g

A complex sugar produced by fermenting Xanthomonas campestris bacteria, xanthan gum is what a lot of gluten-free baking leans on to hold together the structure regular wheat flour would otherwise provide. It's a hydrocolloid, forming a sticky gel that binds ingredients, retains moisture through baking and adds elasticity — the difference between a gluten-free loaf that crumbles and one that holds its shape.

Neutral in taste and stable across a range of temperatures and pH levels, so it doesn't interfere with flavour or break down under heat. It works in sauces and soups as a thickener as much as it does in baking, useful for both gluten-free and conventional cooking.