How To Use Xanthan Gum In Soup

You can use egg yolks or whole beaten eggs to thicken some soups and sauces.

How to use xanthan gum in soup. When adding xanthan gum to soup it helps to mix it with a little warm liquid first. I don t know what panera s soup is like but i love any dish with a cheese sauce to be thick soupy and have never bothered with xanthan gum. Cool the mixture then stir in the xanthan gum and castile soap. It will be better to use a blender for such mixing as xanthan gum may form clumps as soon as it comes into contact with liquid. Stir constantly as you add the xanthan gum and castile soap until the mixture starts to thicken and froth.

Stir in milk cream and hot sauce. To use xanthan gum in recipes use about 1 8 teaspoon per cup of liquid and combine these in a blender not by hand. Heat a large cast iron or nonstick skillet over medium high. Sprinkle with xanthan gum. Stir well to combine.

Whisk quickly until the mixture is smooth. Also too much xanthan gum can yield a gummy or slimy texture so it s best to use minimal amounts. Add sausage and cook stirring often and breaking up chunks with the back of a wooden spoon until no longer pink about 4 minutes. Dissolve the appropriate amount into a little bit of soup whisk until it s well blended then add it back to the soup pot. There are 0 points on weight watchers for the amount of xanthan gum you will need in your dish making it a great option for thickening your dishes.

How to use xanthan gum as a thickener. Add the xanthan gum first stir vigorously to distribute it then mix in the castile soap. I just leave out some cream cheese butter and shredded cheese until it s all at room temperature mix it together and heat gently 30 60s in the microwave then add some boiling water to get it to the right consistency. Continue stirring until it s completely incorporated. Let the mixture cool to room temperature for at least 30 to 60 minutes.

Use in small amounts and be sure to sprinkle the thickener into soups or sauces a little at a time so that it doesn t clump. For recipes with liquid ingredients you have to mix it in the liquid. For every cup of liquid ingredient you need 1 8 tablespoon of xanthan gum. First you need to drizzle a small amount of the hot liquid onto the egg whisking vigorously as you pour. Pour the thickening mixture into the saucepan containing the gravy and whisk constantly.