Reddit reviews Bob's Red Mill Gluten Free Xanthan Gum, 8-ounce

I make all my own dressings, and they are so uniformly a billion times better than bottled. I have one hint that may or may not go over well, but if you want a nice stable dressing like how a lot of bottled dressings don't separate, the secret is xanthan gum. Get some on Amazon. A 16th of a teaspoon in the blender when you're mixing up your vinaigrette and it will stabilize for... ever.

Spiralizer
http://www.amazon.com/Spiral-Vegetable-Slicer-Cleaning-Zucchini/dp/B00GHA3S4C/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1426886578&sr=1-9&keywords=spiralizer

Silpat http://www.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960/ref=sr_1_2?ie=UTF8&qid=1426886612&sr=8-2&keywords=silpat

Xanthan gum http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_2?ie=UTF8&qid=1426886645&sr=8-2&keywords=xanthan+gum

Just Like Sugar, Brown http://www.amazon.com/Brown-Sweetener-Just-Like-Sugar/dp/B004307EL6/ref=sr_1_1?ie=UTF8&qid=1426886738&sr=8-1&keywords=just+like+sugar+brown

Amazon also has the best prices on all Bob's Red Mill products versus any store I've been in, across the board. I get all of my Chia seeds, flaxseed meal, almond meal, etc from Amazon.

A mildly interesting tip for you: next time you make a latte, put in a pinch of xanthan gum. The xanthan gum keeps the ingredients from separating into layers. Unless, that's what you're going for, which is also pretty cool.

Are you aware you can cheaply manufacture lube? I was interested in experimenting with it (actually, it was kind of necessary when I got my fleshlight) and it's really easy to make. I think you can do it with cornstarch, however I used xanthan gum (edit: you can probably find it cheaper than that link, that's just the one I got, in fact, here it is for a lot cheaper). Here's one guide using corn starch. Here's a guide using xanthan gum. I found it was only necessary to use xanthan gum and the glycerin and GSE were unnecessary. The only downside to this is that it doesn't have quite the amazing shelf life of commercial lube. Also, make sure that if you're storing it, it is in an airtight container as it gets rather weird when it drys out.

Is this what you have? This is what I have, and my bag says 7g total carbs and 7g fiber like in the pic here. https://smile.amazon.com/Bobs-Red-Mill-Xanthan-8-ounce/dp/B0013JJZWG

Try CavemanKeto's Chicken Cordon Bleu Casserole! It's just as good and low carb. Most importantly, it's less work (in my opinion at least).

If you're set on making the recipe you linked, you could use xanthan gum to thicken the sauce and just omit the flour in the spices. It's pretty expensive though compared to things like flour and cornstarch.

For anyone wanting a direct comparison of Xanthan Gum to Guar Gum see here.

It's a non-calories thickener. It's actually used in a lot of everyday products but for keto it's perfect as a sub for flour when thickening sauces and gravies.

Edit: http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_3?ie=UTF8&qid=1415643296&sr=8-3&keywords=xanthan+gum

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• 2 teaspoons active dry yeast
  
• 2 teaspoons maple syrup or honey, to feed the yeast (NO SUGAR WILL BE REMAIN POST BAKE)*
  
• 1/3 cup waterlukewarm between 105-110°F
  
• 1 cup almond flour
  
• 1/4 cup golden flaxseed meal finely ground (or more almond flour**)
  
• 3 tablespoonspsyllium husk finely ground
  
• 1 1/2 teaspoonxanthan gum or 1 tablespoon ground flax seeds
  
• 1 1/2 teaspoon baking powder
  
• 1/2 teaspoon kosher salt
  
• 1 egg at room temperature
  
• 2 egg whites at room temperature
  
• 1 tablespoon extra virgin olive oil
  
• 2 teaspoons apple cider vinegar
  
  

1. Add yeast and maple syrup to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it). 
   
2. Mix your flours while the yeast is proofing. Add almond flour, finely ground flaxseed meal (or more almond flour, see notes), psyllium husk, xanthan gum (more flaxseed meal), baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside. 
   
3. Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round. 
   
4. Line a pizza dish or baking tray with parchment paper and grease with olive oil (so the dough doesn't stick while you spread it). Dip a spatula (or your fingers) in water and spread the dough until even in thickness of choice. Fold the edges inward to create thicker edges (optional). Cover with a kitchen towel dome (don't rest the towel directly over the dough), and place in a warm draft-free space for 40-50 minutes until lighter in texture. You don't want the dough to double, but it will puff up noticeably (see pictures for reference). 
   
5. Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C. 
   
6. Transfer the dish gently into the oven and blind bake without toppings for 10-14 minutes until lightly browned. Remove from oven, add toppings of choice, and return to oven for 15-18 minutes
   
   Side note. The yeast will eat any of the sugar from the maple syrup or honey. I really do suggest visiting the website for a more detailed analysis https://www.gnom-gnom.com/gluten-free-paleo-keto-pizza-crust/ .

I bought mine from Earth Fare, but I am sure that Whole Foods or those places would also carry it. If you want to buy online, amazon sells it too. http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_2?ie=UTF8&qid=1369398575&sr=8-2&keywords=xanthan+gum That is the brand I bought,but I am not sure if that is the best one or not.

Have you tried adding xantham gum? I always add it to my shakes. It adds basically no calories but it makes it much thicker, kinda like a milkshake. I got a bad like this for 10 bucks at whole foods and it's lasted me over a year:

http://www.amazon.com/Bobs-Red-Mill-Xanthan-8-Ounce/dp/B0013JJZWG/ref=sr_1_1?ie=UTF8&qid=1453225012&sr=8-1&keywords=xanthan+gum+bobs+red+mill

edit: If you try this, start with adding only 1/4 teaspoon. If you want more you can work up from there but it is VERY filling.

You can make almond flour just from grinding up almonds, and xanthan gum can be bought off the shelf these days. Googling almond flour tortilla pulls up a bunch of recipes you can try. Not as convenient as pre-made, but probably a lot cheaper.

link?