Bob's Red Mill Premium Quality Xanthan Gum -- 8 oz
early in our relationship
It is too early in our relationship to given you more than 3 stars although you have not disappointed me so far. I am trying to adjust to being gluten intolerant after years of chowing down everry bread and gluten product on this earth. Alas, no more!
I am searchingfor gluten free breads that actually taste decent and have a relatively bread-like consistency. So far I am finding recipes and evaluating each. A little bit iffy but I am working on it. If I have the opportunity in the future I will rate you again. So far though you are doing a great job.
May 19, 2013
A necessary ingredient for all of my gluten free baking. Bob's Red Mill has many excellent products and this is one of them. The price is right from Vitacost and I always appreciate the quick delivery of the many products that I order.
May 17, 2013
Very Pleased with Bob's Products
I started using Bob's Red Mill products as soon as I realized I was gluten intolerant. So, after extensive research, and the advice of a good friend to use Vitacost, I started ordering and have become a regular customer.
I like to bake once in awhile, and knew I had to replace my customary baking products with gluten free items, which is where Bob's Red Mill products come in. I, also, found a terrific recipe for gluten free banana bread on the Vitacost site. I bought Bob's baking powder, Xanthan Gum, and Guar Gum to make the banana bread.
The bread came out wonderfully, better than I had anticipated! I will definitely be making more of the banana bread and buying Bob's Red Mill products to do so. Highly recommended!
May 16, 2013
Makes sweet treats from skim milk
If you have a Vita Mix or other super strength blender , Xantham Gum can turn Skim Milk into Whipping Cream or Skim Milk and frozen fruit into ice cream. Use stevia or agave nectar in place of sugar and you've got a completely healthy sweet treat.
May 15, 2013
Great for gluten free baking
A good quality product, and must-have for many gluten free recipes
April 23, 2013