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3 ways to use XANTHAN GUM (Molecular ingredients breakdown)



What is Xanthan Gum? What does it do to our food? How can I use Xanthan Gum in my recipes? All these questions and many more are answered in this video.
I am using various molecular cuisine ingredients in my video recipes, and I thought it would be useful to breakdown some of them. So, you guys would better understand them, their properties and applications in cooking.
We start with Xanthan Gum, as the most widely accessible molecular gastronomy ingredient and also one of the most useful ones. You can buy Xanthan Gum in most supermarkets. It will be in the baking or organic sections (it is widely used for gluten-free baking).
You can also order it on Amazon:

If you like this video and want me to break down more molecular cuisine ingredients, let me know in the comments below. Thanks!
Little written handout with other properties and cooking applications of Xanthan Gum will be available in my YouTube Members area (Community tab).

🤓 WATCH THE FULL VIDEO to learn the whole recipe. I mention ALL the ingredients and directions in the video. A few more notes on the recipe are below in the text. Thanks!

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See also  Garlic Mistakes That Are Ruining Your Dishes

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In this video I will show you 3 cooking applications for Xanthan Gum (+ BONUS one if you watch the whole video) , based on it’s useful properties:
1) Xanthan Gum gives a fat-like texture/mouthfeel to foods, that are low in fat content.
Example: Milkless coffee/Latte. Starbucks also uses Xanthan Gum in all of their Frappuccino preparations, because of its binding properties.
2) XG has thixotropic properties.
Example: use in food coating mixes.
3) XG prevents formation of large ice crystals.
Example: making of ice-cream.

| 3 ways to use XANTHAN GUM (Molecular ingredients breakdown) |
#XanthanGum #MolecularIngredients #HowToCook #Recipe #HowTo #ModernistCuisine #CulinaryTechnique #CookingTechnique #MolecularGastronomy #MolecularRecipes #Xanthan #GlutenFree #XanthanGumIceCream #XanthanGumCoffee

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49 Comments

  1. Chef Rudakova says:

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  2. Heavenly Juice says:

    Looking up at the ingredients on starbucks' website the original (cow's milk) cappuccino might be the drink that does not contain xanthan gum.

  3. Khin David says:

    Ive been hearing this xantham gum rexently. I have a question. Does it upset the stomach??

  4. Suzanne Cuerrier says:

    Great info. Thanks

  5. David Nave says:

    Thank you for your info. Your a cutie.

  6. BenPan Story เบนปัง สตอรี่ says:

    Love it thank you so much

  7. Fahad Majid says:

    Hello

    Thank you for the great explanation. Can you also please explain how to use Xanthan gum in making mayonnaise, made with milk or soy milk and oil? Thank you in advance.

  8. I use inconito mode says:

    Is there any substitute for xanthan gum i can't find it in my retail store

  9. Maya Shah says:

    Idk how the algorithms led me to you but so thankful! New wannabe baker and love the science/molecular breakdown of vegan/alternative ingredients. More helpful low calorie/vegan ways of cooking plz🙏🏽❤️🥰

  10. CViewer70 says:

    I gave you a like because of the very good video explaining Xanthan Gum. I SUBSCRIBED because I’m excited about your other cool cooking videos. 🙂

  11. Snowy says:

    Xanthan Gum is one of my favourite ingredient, I used it a while on my old Hotel. 5 years passed now and I wanted to try it again, it's just amazing to use. I still try out a lot of different stuff, because I didn't used it for so long.
    But yeah, I also thinking about Soy Licitin, I also remembered it really well.

  12. Nunya Biznes says:

    Can't figure how much to add to get the thickness I want. I use a blender and I usually stop when it starts to foam up.

  13. Felisha Wild says:

    Great information! Just curious how Xanthan Gum usage would contrast with Guar Gum? Thanks.

  14. Vijaylaxmi Dias says:

    I make eggless vegan marshmellow with xanthan gum

  15. Cherys House says:

    Hai chef i wonder can xanthan gum.used for making hot sauce just to thinken it or for ketchup, salam.from Indonesia chef I🇮🇩

  16. Jeremiah Hedeen says:

    I love the apron….where can I get one?

  17. Munees says:

    Can i use xanthan gum to stabilize Lebanese garlic sauce (toum)?

  18. Roman says:

    Thank you for the info

  19. poseydon7 says:

    Nice video! Could you use xanthan gum as a thickening agent for wine sauces and stew sauces instead of Beurre manié or starch. Thank you.

  20. luna5120 says:

    Hello, how much xanthan gum would you use for stabilising meringue?

  21. Lucas Dellios IV says:

    Came here from coach Greg, stayed for the pretty Russian cook

  22. Salma Nassif says:

    Thank you chef . From syria

  23. Zhi Baniola says:

    does that give you stomach ache?

  24. Huy Hoang says:

    Do the Fish Mosaic !!!!

  25. Xanderson 51 says:

    Nothing to worry about you say? Xanthomonas campestris is black mold from genetically modified corn.

  26. bol3iz says:

    One of the best food science accounts. Thank you!! Quick question, do you think its very similar to gum arabic?

  27. Gina Cable says:

    Did you freeze it after mixing it?

  28. Harith Zaini says:

    must you blend xanthan gum to activate it?

  29. Kusinerong Simpatiko says:

    thank you chef for the information your beautiful

  30. Ridwan Suhanda says:

    Cute chef.. i smile.everytime she smile.. what a smile..

  31. Dennis Wünsch says:

    you also can replace (at least partly) a Roux as thickener in the most sauce-based dishes
    nice for cutting calories and gluten.

    …and if you dont like that typical roux flavour it's a game changer…. 😉

  32. Katy says:

    Very helpful thank you. I hope to use it sparingly in my kitchen, but have in recent years watched companies overuse Xanthan and Guar Gum so I'd rather make my own concoctions – an Italian dressing, ice cream, cooked chunky apples. Now I understand Xanthan better I can experiment around and now succeed in finding a happy middle ground in its use.

  33. Georgios Tsitinis says:

    Chef, thank you for your amazing content. I've learned more about molecular gastronomy from you than from any other source, it's really educating and well edited.

  34. Sanskriti's Creations says:

    This is so exciting!!! Thank you for this video…I'm brimming with more ideas to try. One question though, I recently made an eggless sponge cake using xanthan gum. I used 1g of it. The cake seemed nice and soft when fresh out of the oven, but as it cooled, it started to become sticky, and not so soft. How do I remedy that? I'm thinking, maybe I added too much for that mixture? And maybe I should try reducing it? What is the usual amount of xanthan gum used for maybe say a half Kg cake?

  35. Cuore2000 says:

    ❤️👏🏻

  36. Brams Rockhopper says:

    Interesting video, but I can’t believe you didn’t mention its use in things like gluten free flour…that’s been a huge game changer for people who can’t have gluten

  37. Eric Lam says:

    Very good, thank you very much.

  38. kakipop5859 says:

    I try to give the Chantilly cream a foam consistency (more air like a chocolat mousse)

    can you recommend an ingredient to use please ?

  39. Ivan_ [Ka] says:

    X is often pronounced as Z in English: Xanadu, Xylophone

  40. Gian Anton Amor says:

    Hi Chef great video! Can you use xanthan gum as well for eggless homemade mayonaise?

  41. Akh Ra says:

    so i want to try to make ice cream with lime, tekilla and some syrup.. Did you try to make something similar? I just wondering is it has sense

  42. Akh Ra says:

    интересно. А если я хочу сделать мороженное не сладким, нужно ли добавлять кукурузный сироп?

  43. Joanna Parszyk says:

    Very informative! Many thanks!

  44. Dan Jonsson says:

    Dont know if I already told you. But I´m currently experimenting with xantangum and butter.
    I´m trying to make a burger patty that blows your mind. I heat butter in the microwave until I almost start to brown it then I take a little bit of salt water and xantangum and make it thicker.

    Then i incorporate it with ground chuck that I mixed in about 1% salt and 2% gelatin powder. and let it set in the fridge over night.
    The problem is that the xantangum inhibits the burger meat from binding so I haven't found a stable amount yet. I think perhaps less is more.

    Never the less when you fry the meat in a pan and taste it, its other worldly.
    The brown butter flavor does not melt out in the pan and the gelatin retains the moister although the meat is tanned with malliard all over like a perfect sunny vacation.
    If you read this and have time. try it for yourself. 🙂

  45. Rohit Sharma says:

    one like from india

  46. bitume un soir d'été says:

    Omg my brain…I literally was looking at how to make frappucinos at home and bought Xanthan without knowing that was what they used. Thank you for the great video!

  47. Jonny S says:

    Hey Chef
    I loved your video,
    What do you think about making almond flour brownies with this to make them extra thick?
    My xathan gum bag says 1/2 teaspoon to one cup of almond flour, but my keto brownies didn't come out very thick.
    I'm thinking 2 tea spoons

  48. Low carb/keto recipes and having fun Vernaz says:

    Would almond milk give the same texture along with a sweetener (not sugar )

  49. cutflower says:

    Hi, in the ice cream recipe, would using egg yolks go well with this as a custard style? I want to try with a oat milk

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