BlueTaelon Posted January 7, 2013 Share Posted January 7, 2013 I want to make this recipe and it calls for Pectin which I'm guessing it to thicken/emulsify, I should be able to sub Xanthan Gum for that correct? (we have lots due to GF baking and I don't have any pectin) Any thoughts on how much Xanthan to use? I've never used it for salad dressing although it was awesome to emulsify the honey in the chapsticks I made at xmas:) Quote Link to comment Share on other sites More sharing options...
garddwr Posted January 7, 2013 Share Posted January 7, 2013 I say go for it. Can you add the xanthan a bit at a time until the thickness seems right? It shouldn't take much. Quote Link to comment Share on other sites More sharing options...
Karen in CO Posted January 7, 2013 Share Posted January 7, 2013 I've just recently started reading about gf people using pectin in recipes instead of Xantha. So if you have Xanthan and not pectin, then give it a try. I guess a lot of gf people have started developing a sensitivity to xanthan after long-term use. Quote Link to comment Share on other sites More sharing options...
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