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WTF Xanthan Gum Primer: Diving into Ratios and Synergies
This is everything you need to know with Xanthan Gum, and more. We explain the best use cases for xanthan at different ratios, highlight some common troubleshooting tips, and show off some great synergies. We even developed a great new “solid sauce” recipe for an avocado knot, that is a great accompaniment for your fresh and tasty poke bowl. Follow along as Scott and Janie walk you through the basics and more, on this week’s episode of WTF
- Xanthan Gum
- Perfected Xanthan Gum
- Foam Magic
- Locust Bean Gum
- Konjac Gum
- Super Agar
- Perfected Guar Gum
- Guar Gum
References and Other Links you Might Like!
- WTF – Xanthan Gum
- WTF – Salad Dressings
- WTF – Foam Magic
- WTF – Super Agar Synergies
- WTF – Locust Bean Gum + Kappa Carrageenan Synergies
- WTF – Locust Bean Gum
- WTF – Konjac Gum
- WTF – Super Agar
- WTF Guar Gum
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
July 6, 2022 1:11 pm
You showed so many options since I am plant based the demo was very educational , I will be making the avacado gel
July 6, 2022 2:58 pm
What ratio of guar gum to xanthan gum should you use if you want to make a strong elastic gel ?
July 7, 2022 4:00 pm
We would suggest 50/50 but at a higher percentage. 2% may make for a strong gel but it all come down to preference.
July 6, 2022 8:34 pm
I’d like to see a video on your pectin. How it is different from others.
I love your products and appreciate the videos. They are extremely helpful!
July 7, 2022 11:32 am
I have used Xanthan gum for some time but this Perfected one I definitely want to try.
July 7, 2022 12:07 pm
I have been using xanthan gum for quite some time with more and less of success. I guess I have to be more precise with the percentages towards the volume.
You are perfect Xantham gum was probably the best.
Unfortunately it’s so expensive to import from the United States. Consequently I am using the locally produced Xantham Gum. Not the same though.
On a different level, I have a wish list an item which would be great if you would change it. I wish all your recipes are in metric not does mishmash of measuring units. It’s very inconsistent and complicated to repeat precisely. If you do your ingredients ahead of time maybe that would be OK.
Thanks for your diligent explanations of your product. It’s very enlightening and interesting.