The difference between xanthan and guar, how much to use for each job, and how to avoid lumps.
Xanthan and guar thicken without fat or sugar. You only ever need a tiny amount.
Start with the smaller amount. It keeps thickening for a few minutes after mixing, and too much can't be undone.
Store in a dry, closed container.
For hot sauces, cornstarch works. You need much more - about a tablespoon per cup of liquid - and it has to come to a boil to thicken.
Kitchen amounts are fine. Far more than a teaspoon a day can cause bloating.
Too much xanthan. Use half next time. Thin the current sauce with more liquid.
In hot sauces, yes, in a larger amount and brought to a boil. Not in gluten-free baking or cold things.
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