How do you handle xanthan or guar gum to keep them from clumping? I put some in cold liquid to add to a soup and had to whisk for quite a while to break it down to an acceptable level. One error down! 
Working with xanthan or guar gum
CandyLindTX
(Candy Lind)
#1
Bellyman
(Brian)
#2
Add slowly, in tiny amounts, little pinches of it, while whisking / blending / mixing. It is rather a pain keeping it from clumping. But it’s also a pain getting a clump of it to disperse… you already knew that.
jobot
(John B)
#3
I have to agree with Bellyman, start with small amounts. Whisk it in while you are cooking, and give it time to work it’s magic. I was a little too impatient and added a little bit more, then a little bit more…I was looking for gravy, I almost got a paste 
