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Authentic Foods Xanthan Gum Gluten Free -- 2 oz

Authentic Foods Xanthan Gum Gluten Free
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Authentic Foods Xanthan Gum Gluten Free -- 2 oz

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Authentic Foods Xanthan Gum Gluten Free Description

For Better Salad Dressings And Baked Goods

Xanthan Gum can be used as a substitute for gluten (protein which gives wheat flour its structure). Use it along with non-gluten containing flours to make gluten-free baked goods that have good structure and texture. Add a pinch of Xanthan Gum to your homemade salad dressings for improve suspension of vinegar and oil. It is a natural carbohydrate.


Recommended Uses For Xanthan Gum

Cake 1/8 teaspoon per 1 cup of flour

Bread ½ teaspoon per cup of flour

Salad Dressings 1/8 teaspoon per 1 ½  cups salad dressing


Keep jar closed, away from heat, light and moisture.

Free Of
Gluten and wheat

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ingredients: Xanthan Gum
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Spiced Pumpkin Hand Pies with Cashew Cream

Pie crust lovers, this one’s for you. If you find yourself devouring the crumbly topping on cobbler or wishing for more crusty base when eating pizza, forgo regular ol’ pie this year and try something a little more your style. These vegan and gluten-free handheld desserts are packed with classic spiced pumpkin pie filling, but they have double the crust! Plus, they're drizzled with a luscious cashew cream. You’re welcome!

Pumpkin spice hand pies drizzled with cashew cream #pumpkinpie |

Makes about 18



1 cup + 2/3 cups white rice flour 
1/3 cup sorghum flour
1/3 cup tapioca flour
3 Tbsp. coconut sugar
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. baking powder
Pinch of salt
1 cup filtered water
1/3 cup solid coconut oil


1/3 cup coconut sugar
1 Tbsp. pumpkin spice
2 cups pumpkin purée
2 Tbsp. maple syrup


1/2 cup cashews, soaked overnight
1/2 Tbsp. pumpkin spice
1/4 cup maple syrup
1/4 cup non-dairy milk
1 tsp. vanilla extract


  1. To begin, prepare pie dough. In a large bowl, combine 1 cup rice flour, sorghum flour, tapioca flour, coconut sugar, baking soda, xanthan gum, baking powder and salt. Add solid coconut oil. Using a pastry cutter or fork, mash until evenly distributed. Mix in water. Add 1/3 cup flour to begin kneading dough. Add remaining 1/3 cup and continue to knead until fully incorporated.
  2. Form dough into a large ball and cover with plastic wrap. Place dough in the fridge for 20-30 or up to overnight. (Overnight is better.)
  3. Once sufficiently chilled, separate dough into four equal pieces and roll each out onto a non-stick surface. Use a 3-inch circle cookie cutter to cut as many rounds out of the dough as you can.
  4. Roll up leftover dough to create a new ball. Wrap again in plastic wrap and place in the fridge for 10-15 minutes to chill. Roll out dough and cut more circles. You should have about 36 total.
  5. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  6. To make filling, combine ingredients in a small bowl and mix until fully combined.
  7. Place about 1 tablespoon of filling in the middle of half of the circles. Top each with another circle of dough and seal the edges with a fork. Use a knife to cut three slits in the top of each pie and gently place each on prepared baking sheet.
  8. Bake for 18-20 minutes or until tops are golden brown.
  9. Meanwhile, prepare cream. In a high-speed blender, combine all ingredients and process until smooth. Transfer to a small, airtight, glass container and chill until ready to use.
  10. Remove pies from oven and let cool for 5 minutes. Drizzle with cream and add a dash of coconut sugar and cinnamon, if desired.

Margaret’s note: If the dough cracks, it is too cold. Allow it to rest at room temperate before rolling out. If it falls limp, the dough is too warm. With warm dough, work quickly and don’t let it sit around.

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