6 oz Agar Agar Powder, 100% Pure, Premium Natural Thickener and Gelling Agent, Rich in Dietary Fiber, Suitable for Making Candies, Cheeses, Jellies, Jams and More

Works well with good instructions on how to use it.

The daily dosage is 500 mg. The effect was too strong and kicked in so fast that I couldn’t sleep, which was really hard. After taking it for a few days, my eyes became very yellow, so I looked into it more and found out how important it is to stick to the daily dosage. I’m leaving this here in case it might be helpful

I have been trying to switch to home-milled flour and make my own bread with various grains: hard red, einkorn, khorasan (Kamut) and I don’t want to add extra gluten. It is a bit tricky using freshly milled flour and trying to get a result that will be passable for my kids in their school sandwiches for longer than the first day after it was baked. I started using this xanthan gum at 1/4 teaspoon per cup of flour as well as about 2 teaspoons of lemon juice for a 2 lb recipe as bread conditioner and it has changed the quality and texture. I made a half/half recipe with red wheat and khorasan with my stand mixer, then twice in the bread machine and the texture is now very similar to a home style wheat loaf we have been buying for years and the quality lasts almost a week!! Not so crumbly and gives a more even rise. I’ll keep using this so we can all enjoy healthier, delicious home made bread.

Hmmm I think I haven't found the exact right use for xantham gum...it is sort of slimy when used for thickening sauces. I made gravy and an asian inspired soy ginger sauce and both had a slick slimy quality, which wasn't bad and didn't affect the taste at all. But when you are making a gf sauce or baked good...it's not going to be the same as wheat. I have not tried it in baked goods yet but I see it is an ingredient in many a gf flour...so the experimentation will continue. I'm definitely not kicking it out of the kitchen but I just haven't found the exact method or recipe for it yet.

NOT FOR PETRI DISHES, WONT WORK FOR THAT!

I use this to make at-home frappes with cold brew - took the idea straight from my local coffee shop. No taste, just thickens the frape or milkshake or smoothie to a great consistency! Feels like such an easy hack and have had no issues with this brand/manufacturer. Would buy again if I ever use all of it!

This stuff is terrible for making Petri dishes! After autoclaving at 17psi for 25min (I’m at altitude so need the higher pressure to reach 250F (121C)), and letting it cool to 120F (49C) it seemed to pour OK at first, but then started to coagulate at around 115F (46C), becoming stringy and drooping from the media bottle spout. Then it became mostly liquid again during incubation at 26C, ruining my cultures and making a gooey mess. I tried increasing the quantity from the standard 20g/liter H2O all the way up to 35g/liter to no avail. It’s the worst agar I’ve ever seen in over 40 years of working with plates. Maybe it’s OK as a culinary thickening agent, but forget about it for any sort of lab work.

Great for homemade ice cream making

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