ThicknThin vs. Xanthum Gum

[dlaciv12]

Hello All,

I've been using xanthum gum for years now, and I mean the same package for years now. My local PBS station has finally started showing CookWorx and I have noticed they use a lot of the ThicknThin product in baked goods, etc. I have plenty xanthum gum and was wondering if anyone knows how to convert the amounts in their recipies.
Thanks to everyone for your help.
Dave

[LisaS]

according to the label - you use 1t per 1C for gravy - there is also an example for making ketchup - maybe you can workout an equivalency if you have a look there:
http://www.expertfoods.com/package_notStarch.php

[Belfrybat]

Since NotStarch and NotSugar are a blend of vegetable gums, I would imagine the equivilency with Xanthan would be equal. I'd try a 1:1 ratio and see what happens. When Barbara first started marketing them, she was on an e-mail list I was on and explained that the mixture of gums she used was important to get the qualities she wanted, but also said that in a pinch you could use just one, but it wouldn't get the exact same results. I know from experience that guar gum doesn't work well by itself.

I also want to note that I purchased a package each of NotSugar and NotStarch in 2003 and still have about half of each left. A little bit really does go a long way, so don't be put off by the price.

[kevinpa]

I have been trying for some time to mix xanthan and guar gums to come up with a close facsimile to ThicknThin not/Sugar and not/Starch to no avail. I believe acacia gum is what make this gum combination work so well. It is also very expensive to buy when you can find it which contibutes to the high price of the ThicknThin products.

[Inez]

I use ThicknThin at the 1 tsp to 1 cup liquid ratio, but I've noticed that cookbook authors (like Dana C.) that use xanthum or guar usually call for 1/4 to 1/2 tsp. I use 1 tsp ThicknThin in their recipes and it works OK for me.