My gluten free kitchen reached a milestone this week: we came to the end of our first bag of xanthan gum. Last August, I bought a 16 ounce bag at Against the Grain. It was Blue Chip brand, and lasted for 13 months. That initial $10.99 I spent helped to bind probably 60 batches of muffins, 40 pizza crusts, some cookies, and a few loaves of bread. Not to mention a collection of interesting "experiments" that have come out of this kitchen. [As a note, the Bob's Red Mill bags of xanthan gum are 8 ounces, half the size of this bag, and more expensive!]
I just thought it was curious. I discovered how long it takes to use a bag of xanthan gum - the same bag that makes you cringe a little bit when you put it in the cart because of the price. Not cheap. But to those of you who have hesitated to buy it, that's a lot of baking made better by this amazing substance.
And, to keep your xanthan gum safe and fresh, keep it tightly sealed in a bag in the fridge or freezer. I use one of those "airtight" canisters, with the seal around the edges.
As a bit of history, xanthan gum was invented/discovered in the 1960s, and its primary purpose is to increase the viscosity of a substance. It is used in salad dressings and sauces, toothpaste, pouring concrete underwater (cool!), and even for the making of fake blood!
Next time you wonder just how long that pricey bag will last, just know that if you bake as much as me, it will last at least a year! Well worth the price! How long has your xanthan gum been around?
I love keeping track of how long it takes me to use a product, especially if it is something expensive like spices.
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