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Old 10-13-2007, 08:00 PM   #1
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Substituting xanthan gum for cornstarch

I have a recipe that calls for cornstarch. I want to use xanthan gum in place of it. Should I use it in a 1:1 ratio?
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Old 10-14-2007, 12:26 AM   #2
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when I use xantham gum, I usually just sprinkle it in to the recipe and whisk it to thicken with it. I don't think most people use it as a 1:1 ration. I cant say 100% for sure but I think msot people do it the sprinkle way I mentioned. Hope that helps!
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Old 10-14-2007, 05:41 AM   #3
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It takes alot less xantham than cornstarch for the same effect.
I start with 1/8 tsp xantham per cup of liquid for thickening and sprinkle it in. Sometimes I may add a little more later but usually that will do it. It will continue to thicken as the liquid cools so if you won't be eating it right away, keep that in mind.
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Old 10-14-2007, 06:49 AM   #4
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I find that a combination of thickeners works better than just one. When I'm making gravy, cream pies, thickening stews or making a cream soup, I will make a roux with Carbquik or Carbalose and proceed as usual. It won't be thick enough at this point but then I will add a little bit of xanthan gum or not/starch...which ever I happen to have to finish the job.

The gums alone give a slimy/gummy mouth feel that I really don't like but used with another form of thickener you don't get that.
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Old 10-14-2007, 12:45 PM   #5
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Quote:
Originally Posted by Cricket4t View Post
I find that a combination of thickeners works better than just one. When I'm making gravy, cream pies, thickening stews or making a cream soup, I will make a roux with Carbquik or Carbalose and proceed as usual. It won't be thick enough at this point but then I will add a little bit of xanthan gum or not/starch...which ever I happen to have to finish the job.

The gums alone give a slimy/gummy mouth feel that I really don't like but used with another form of thickener you don't get that.
[COLOR=Red]That's pretty much what I do too. I didn't like using just the gums to thicken, especially in gravies. But combining them with Carbquick or Carbalose works well.

If you use a 1:1 ratio, you'll end up with paste!!! As Jackie said, start off with about 1/8 tsp. But of course it depends on what type recipe it is. Gravy, pudding, soup????? I wish I could give you a ratio for using Carbquick/Carbalose, but sorry I just don't really know.
[/COLOR]

Last edited by crazywoman-n-wy; 10-14-2007 at 12:50 PM..
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