Xanthan is a vital ingredient in Gluten-Free baking. Without it, or any other Keto-friendly substitutes like flax seeds and psyllium fiber, baked products will simply crumble when held. Xanthan gum provides dough and batter with the stabilizing and water-retention benefits that gluten offers in conventional baking.
It is made from fermented corn sugar that is broken down by a bacterium called Xanthomonas campestris.
In the kitchen it can be used to prevent oil separation when making salad dressings, spreads or dips, it works by stabilizing the emulsion, although it is not an emulsifier, also helps suspend solid particles, such as spices and can help create the desired texture ice creams.
Xanthan gum has a very neutral flavour so it mixes well with foods without masking their taste. To add xanthan gum sprinkle it on the liquid and then blend or whisk immersion blender. The recommended proportion is about 1/8 teaspoon per cup of liquid, but always start with a bit less, until you get familiar with it.
One teaspoon (5 gr) of this gum has 0 gr of fat, 0 gr of protein and 4 gr of carbs of which all 4 are fiber so it come down to 0 net carbs.