Customer Reviews

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  • 5/5 August 20, 2018
    Reviewer: BETH in Vermont
    * Netrition is THE place to find those things and ingredients that seem to elude you. Xanthan Gum is one of those. I am glad I have on hand for those recipes calling for it.
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  • 5/5 September 03, 2017
    Reviewer: Christine in Michigan
    * Works great added to cauliflower rice dish. A sprinkle thickens dish up with no aftertaste
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  • 5/5 May 26, 2014
    Reviewer: Barbara in Minnesota
    * This works great for certain things; stir fry sauce, jelly, ketchup and more, slightly in stews etc. When this jar is gone, I will order another.
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  • 5/5 March 02, 2014
    Reviewer: Barbara in Minnesota
    * I made chili, I like it thick. I used this a little at a time based on reviews. It turned out great and was even better as had no added cards etc. BUT, you have to listen to the reviews. Use only a small amount at a time. Only a pinch.
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  • 2 of 2 people found the following review helpful
    5/5 March 14, 2012
    Reviewer: EJ in Michigan
    * This is a good thickener. However, it will take practice on my part to get it right. I tried using it by sprinkling it in chili, just to overcome the 'wateryness'. But it started clumping so I tried mixing it in cold water first. It still clumped and made the cold water thick. I scraped the mixture in the chili anyway and let it simmer. By the time the chili was ready it had a perfect texture that let you savor it on your tongue like a very thin gravy. AND, there was not a clump in sight! Great product, will continue practicing.
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  • 1 of 1 people found the following review helpful
    5/5 February 19, 2012
    Reviewer: Anastasios in Maryland
    * Easy to use, does not clump hot or cold. Use it in protein shakes, gravies,soups for low carb thickening.
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  • 29 of 29 people found the following review helpful
    5/5 May 22, 2007
    Reviewer: A customer in New York
    * Very useful for low-carb thickening. Works in cold as well as hot, unlike guar gum which seems to require heat. Good for thickening powdered shakes or de-glazing pan for sauces for sauteed food. Requires experimenting: has great thickening power. Making a gravy with 1 cup of stock or thickening a 12 oz. shake requires only about 1/4 teaspoon. Also, goes through stages in cooking so start very slowly.
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