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Old 01-06-2004, 10:33 PM   #1
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xanthan gum and pudding question?

When making pudding with xanthan gum as a thickener can you mix it cold? or do you have to cook it to get it to thicken? and does it thicken immediately? or do you leave it in the fridge to set?
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Old 01-09-2004, 06:21 AM   #2
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It does not have to be heated, I usually put it in at the end. it should thicken before putting in the frig. just add it in and beat well, it should thicken in a minute or two.
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Old 01-09-2004, 09:51 AM   #3
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roro, do you have a pudding recipe you can post for us? I'd like get an idea for how much xanthan gum needs to be added. I'd like to convert my regular chocolate pudding recipe to low carb, but don't want to waste expensive cream by experimenting with the xanthan gum. Here's the recipe I used to make:

Microwave Chocolate Pudding
1/2 cup sugar (I'd use liquid Splenda)
1/3 cup cocoa
3 tablespoons cornstarch (xanthan gum)
1/4 teaspoon salt
2 1/2 cups milk (I'd use cream or part cream/part water)
1 1/2 teaspoons vanilla

This is mixed, except the vanilla, and cooked in the microwave on HIGH about 8 minutes, then the vanilla is stirred in at the end.

I guess this wouldn't need to be cooked if using xanthan gum, right? It would be more like instant pudding. Any idea how much xanthan it would take to equal the thickening of 3 tablespoons cornstarch? I have never seen a chart that tells how much xanthan to use for various things. It's always guesswork. Surely there must be some rule of thumb for a xanthan to liquid ratio.
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