Xanthan Gum!
Made from the outer layer of a tiny, inactive bacterium called Xanthomonas Campestris, Xanthan Gum is used as a substitute for gluten in gluten-free baking and cooking. It is an excellent all purpose thickener for dressings, gravies and sauces because of its unique ability to hold small particles of food together. Most recipies call for just one teaspoon (or less), so this half-pound bag will last a year or more.
Living without wheat and gluten is not as much of a trial as some people might think. True, I have to be mighty careful when eating out but my digestive system is not quite as sensitive as others' and there are multitudes of alternatives, when you stop and take a look. You can even bake a wedding cake So don't be worrying about me, baby. I don't feel deprived. I'm on a gluten-free adventure!
