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Anthony’s: Premium Xanthan Gum

4.450 K.D

227g (8 Ounce), , Gluten Free, Keto Friendly

  • Non-GMO
  • Finest Food Grade Xanthan Gum Available
  • Batch Tested and Verified Gluten Free
  • Extremely Fine Powder
  • All Natural Xanthan Gum, no added ingredients
  • Made in the USA


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Xanthan Gum

Legal Disclaimer:

Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.


About our Premium Xanthan Gum:

Anthony’s Xanthan Gum is a natural, pure, and very fine powder. Xantham Gum is secreted from Xanthomonas campestris, a common naturally occurring bacterium. Xanthan Gum is made by fermenting naturally occurring bacteria with simple sugars. A little goes a long way, and it creates a creamy, uniform texture when added to liquids. Derived from corn, and domestically grown and processed, our Xanthan Gum is comes in the form of fine granules. Xanthan is perfect for making gluten-free baked goods with an unbeatable texture, creamy smoothies and ice creams, and more.



Good substitute for gluten
Gluten adds a smooth elasticity to batters and doughs that results in a light and slightly chewy finished product. When baking gluten-free, the addition of xanthan gum can create very similar properties in the baked goods, with none of the gluten.

Thickener for sauces
Xanthan gum is a great substitute for flour or other starchy ingredients when thickening sauces or gravies.

Adds a creamy texture to smoothies and pudding
When blended with cold liquids, xanthan creates an unbeatable smooth and creamy texture. It can also give smoothies an almost fluffy texture when enough air is whipped in with the blender.

Use in homemade lotions and cosmetics
Xanthan gum is a great emulsifier when added to natural lotions and makeup.

Now say “Xanthomonas campestris” outloud 5 times real fast. Do it!


Chocolate Milkshake (dairy-free)


  • ½ cup ice cubes
  • 1-½ tablespoons Anthony’s Cocoa Powder
  • 2 tablespoons Anthony’s Pea Protein
  • 2 tablespoons Anthony’s Erythritol
  • ½ teaspoon vanilla extract
  • ¼ teaspoon Anthony’s Xanthan Gum
  • 2 tablespoons maple syrup
  • 1-½ cups unsweetened almond milk


  1. In a blender, layer the ice cubes, cocoa powder, pea protein, erythritol, vanilla extract, xanthan, and maple syrup.
  2. Pour in almond milk.
  3. Blend on high until very smooth.

Prep time: 5 minutes
Yield: 1-2 servings


Blueberry Amla Ice Cream


  • 1 can (14-15 ounces) full-fat coconut milk
  • 1 cup blueberries
  • 3 tablespoon raspberry preserves
  • Stevia to taste
  • 1 cup ice
  • ¼ teaspoon Anthony’s Xanthan Gum
  • 1 teaspoon Anthony’s Amla Powder


  1. Combine all ingredients in a blender and blend until smooth and fluffy.
  2. Churn in an ice cream maker per manufacturer’s instructions until desired consistency is reached.
  3. Enjoy and store leftover in an airtight container in the freezer. It freezes fairly solid, so let it thaw a bit before scooping.

Prep time: 10 minutes
Yield: 4 servings


Chocolate Mocha Brownies


  • 1-½ cups Anthony’s Blanched Almond Flour
  • 2 tablespoons + 3 tablespoons Anthony’s Coconut Oil, divided
  • ⅓ cup Anthony’s Cocoa Powder
  • ½ cup Anthony’s Erythritol or Cane Sugar
  • 2 tablespoons Anthony’s Instant Coffee
  • 1 egg
  • 1 egg yolk
  • 3 tablespoons coconut milk
  • ¼ teaspoon Anthony’s Xanthan Gum
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 tablespoons Anthony’s Erythritol or Cane Sugar for topping
  • 2 tablespoons Anthony’s Cacao Nibs


  1. Preheat oven to 350° Fahrenheit and grease a 8”x8” glass baking dish.
  2. In a food processor, combine the almond flour and 2 tablespoons of coconut oil.
  3. Process until a smooth butter forms.
  4. Transfer to a small saucepan and add the additional 3 tablespoons coconut oil, cocoa powder, and erythritol or sugar.
  5. Heat and stir over medium-low heat just until melted and mixed.
  6. Transfer to a mixing bowl.
  7. Add the instant coffee, egg, egg yolk, coconut milk, xanthan, salt, and baking soda; mix well.
  8. Transfer to prepared baking dish and sprinkle with 2 tablespoons erythritol or sugar and cacao nibs.
  9. Bake for 20-25 minutes and cool.

Prep time: 15 minutes
Cook time: 25 minutes
Yield: 9 serving