As a thickening agent, xanthan gum is commonly used in gluten free cooking. If youneed the gravy, no powder hand with xanthan gum, or if you are preparing a gluten free rice. The process is similar, but not identical, to add anyother thickener gravy. Thickened gravy and xanthan gum, allow at least 15 minutes after the preparation of gravy. You can use any amount of xanthan gum thicker or type, gravy.
You should prepare: small bowl, whisk, strainer
1. Combine 2 tablespoons xanthan gum with 1 tablespoons hot water, for every 1 cup of gravy, in a small bowl. Whisk quickly until the mixture is smooth.
2. Pour the thickening mixture into the saucepan containing the gravy, and whisk constantly. Bring to a simmer over medium-low heat and continue whisking for 5 minutes.
3. Add a second mixture of xanthan gum and water to the gravy and repeat until it reaches the desired consistency.
4. Pour the thickened gravy through a strainer to remove any lumps left behind from the xanthan gum.
5. Simmer the gravy for another 5 minutes before serving. Even with constant whisking, xanthan gum usually leaves small, dumplinglike lumps in the gravy.
