Xanthan gum is made from the outer layer of a tiny, inactive bacterium called Xanthomonas campestris. It is an excellent all-purpose thickener for vinaigrettes and all sauces. Its exceptional ability to hold small food particles together makes it the ideal gluten substitute for gluten-free baking and pastry-making. In most recipes, just one or two teaspoons are enough. Gluten-free.
