How Do You Use Xanthan Gum To Thicken Soup

Xanthan gum is an extremely effective thickener you just need a little and it doesn t affect the taste of your soup.

How do you use xanthan gum to thicken soup. 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. If you are not blending the soup cook them separately and blend them and then add them to your soup. There are two ways you can add them to your soup to thicken it. For sauces blending the xanthan gum first with a bit of oil before adding the soy milk or rice milk produces the best taste and texture as this gives the sauce richness and depth that would normally be achieved by cream butter or eggs. If it s not thick enough add a tiny but more.

All you need to do is whisk a very small amount into the liquid you want to thicken. The more xanthan gum is used in a liquid the thicker it will become. When we say a very small amount we re talking a quarter of a teaspoon at a time. If you intend to blend your soup you can simply add them and blend your soup as normal. Whisk the xanthan gum into the liquid.

A great trick to thickening a soup while intensifying flavor is to use parts of the soup itself as the thickener. Turn the stove on high to bring the soup to a simmer in a small bowl mix 1 4 cup flour with 1 cup of cold water until smooth add about 2 tablespoons of the flour mix to your soup while stirring wait until it comes back to a simmer to see if it s thick enough. Also too much xanthan gum can yield a gummy or slimy texture so it s best to use minimal amounts. Put another way you ll need about 1 8 teaspoon for 1 cup of liquid. Full fat milk and sour cream can also thicken soup but be sure not to boil the soup after adding the dairy to prevent the soup from curdling.

Most recipes call for only 1 teaspoon in place of each tablespoon of flour or cornstarch. Used for baking or thickening soups or sauces xanthan gum has zero net carbs. When you want to thicken the sauce or soup and substitute flour or cornstarch teaspoon of xanthan gum should be enough for 3 cups of liquid but if it is still too liquidy you can always add a little more until it s as creamy as you like it. Stir the sauce soup or liquid you want to thicken after you finish cooking it and sprinkle the powdered xanthan gum over it. The liquid will thicken in 20 to 30 seconds.