Xanthan gum help / guide?

#1

I am making creamy brussels sprouts using this recipe: https://cafedelites.com/creamy-garlic-parmesan-brussels-sprouts-bacon/

I obviously left out the corn starch, but do want a thicker cream sauce. I tried adding the parmesan to the cream (i had already added the brussels sprouts, so it didn’t really incorporate as evenly as I was hoping and the sauce is still pretty thin.

I was thinking about trying xanthan gum next time. how much would you use to thicken a cup and a half of heavy cream? I assumed you’d make a slurry and then add it?

Does anyone have a guide or tips and tricks for workong woth xanthan? It is new to me. Thanks!

#2

The sauce did thicken up a little in the oven, but still would like to know about the xanthan.

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(Brian) #3

I’m no expert on xanthan gum but do use a little here and there.

In the recipes I’ve used it in, they suggest it be whisked in thoroughly as it tends to want to clump. So I do try to spread it out rather than adding in a little pile out of a measuring spoon.

For what you’re making, I think I might try about 1/4 teaspoon or so and see if that wouldn’t thicken things up a bit.

Just a guess, though. Maybe someone with a lot more experience will have more / better ideas.

Good luck!

#4

Thanks!! I was thinking whisk a slurry of it in. I am definitely going to try it next time.

#5

I use it, and a little goes a very long way. I use it cautiously, like a 1/2 tsp per cup of liquid

(KCKO, KCFO 🥥) #6

1/4 teaspoon per cup of liquid is usually recommended by those who develop keto/low carb recipes.
This has a lot of information and Bob’s Red Mill site has a pdf on guar gum vs. xanthan gum you might want to read as well.

https://www.bobsredmill.com/blog/recipes/guar-gum-vs-xanthan-gum/

#7

Thank you @collaroygal!!