Xanthan is obtained from cornmeal. It is also called the new substitute for flour in modern gastronomy. Xanthan is a binding agent with tremendous power. Preparations with Xanthan are freezer-stable. Soups, sauces, dressings: they can be easily made stable, allowing them to stay better on a plate. A small amount is enough to bind. It dissolves both cold and warm, so it can always be used à la minute. Use a hand blender to ensure the xanthan dissolves well.
België (nl)