NOW Foods, Xanthan Gum Pure Powder, Kosher and Gluten-Free Natural Thickener, 6-Ounce

Incredibly concentrated, a very little goes a long way to thicken liquids. Be warned it's a little slow to dissolve, so if you're using it to thicken drinks it will take at least 10 to 20 minutes and occasional stirring to develop full thickness and avoid lumps. But I think this is true of all Xanthan gum and not a fault of this particular brand. Also works incredibly well to emulsify vinaigrette salad dressings!

I wanted a no-carb thickener for stir fry, sauces, protein shakes, etc. but didn't want a large package since you use so very little of this product per serving. This size package fit the bill, was reasonably priced and is a high quality product.

This Xanthan Gum works great and is a good value for the cost.

People are scared off by the weird name, but this is just a soluble fiber that holds a lot of water and so thickens things up. Xanthan is the only common gum that has a "shear thinning" property, so that it essentially gels up when not being stirred, but then is liquid enough to pour and to release flavor in your mouth when it is agitated. Guar gum and other food gums just thicken and so they make things seem slimy. Soup too thin? Want an oil and vinegar salad dressing that doesn't separate? Want the poppy seeds to not settle out of that dressing? Want your homemade ice cream to be smoother? Xanthan gum does it all. It is incredibly potent, essentially flavorless, and provides a little fiber. I only docked it one star on convenience because it can clump up when you add it to liquid, and there are xanthan gums (hard to find, though) that don't clump up as much. To prevent the clumping, just pre-mix with another dry ingredient.

I have a gluten free house because of lots of celiacs! This flour is the best: 24 ounces white rice flour 7.5 ounces brown rice flour 7 ounces potato starch 3 ounces tapioca starch 2 tsp xanthan gum Everything is from Bob's Red Mill except the Xanthan gum is from NOW foods (and now I know how to spell it :) ). This makes great flour. We substitute it in all our recipes.

I've only used this in one recipe so far but I'm impressed enough with the performance that I wanted to rate it right away. I'm subbing oat flour in more baking recipes and chose xanthan gum to help with texture/moisture/dryness/crumbling issues. 1/4 to 1/2 tsp. per cup of oat flour seems to be the best ratio for my needs. The Apple-Oat Butterscotch Chip Cookies I made recently turned out GREAT and I couldn't be happier. This product qualifies for a Wasted Space in Packaging demerit though: the plastic bottle is roughly 4.5" tall and the powder inside only comes up 2.5" inside. Settling was not the issue, either. I knew the item sold by weight, not volume, so I'm not griping about not getting a full bottle. Environmentally, the extra plastic is an unnecessary waste and a poor stewardship of resources. Product: great. Packaging: overkill. Just sayin'.

I have used this in my gluten free bread and gingersnap recipes and it has a wonderful texture. The price just can't be beat. I bought two bottles because I bake A LOT and I am looking forward to making many more items for my family. It comes in an airtight bottle and stores beautifully in its own packaging in the pantry. What was very cool about this particular purchase was I was able to use my rebate certificate from a previous purchase, so the two bottles were actually FREE with my coupon and all I had to do was pay for the shipping. I will buy this product again.

I use this for many things ... from making topical applications to thickening up gravy or freezer jam, to suspending ingredients in liquid, as a fake quick-acting pseudo-emulsifier, to adding smoothness and body. It takes such an infinitesimal amount so one bottle lasts a long long time (I go through a bottle every 2 years or so). Because it's amazing ability to absorb water it's advisable to first mix it with another dry product that easily dissolves, like sugar or salt ... alternatively, when you don't want to effect the taste you can add it to a bit of oil, then stir that result into the liquid ... this is generally how I get it to easily incorporate into say something like gravy that is too thin. Like with all thickeners, it should not be the primary thickener (or the texture will be weird). Rather use it as a supplemental thickener. Note that saccharides (like table sugar) will give it more rigidness (thicker).

A half teaspoon of this is all that's needed to thicken up a runny protein drink.. I mix my protein drink up in a blender with ice to chill it and thicken it a bit, then when completely mixed, I add 1/2 teaspoon of this product with the blender set on high..It only takes a few seconds to thicken it.. It creates a thick, creamy malt/shake like drink.. Plus the added bonus of fiber... Great price on Swanson's, too..

The gum in the bottle with the new look is not the same product in the old bottle. Its color is also yellowish rather than white. It does not do what it is supposed to do. I used to use it to make the dressing creamy, and hold the oil and vinegar together. With the new gum, the oil and vinegar gets deprecated moments after mixing. I am returning it!