I think the xantham gum is used for thickener in foods for people who have to eat their meals gluten free. I probably wouldn’t ever have to use it, but if you found out the reason you were getting sick was from Celiac’s disease or something, you would have to make sure to stop using regular flour and other stuff. I guess most of us are pretty lucky to be able to use all the regular old stuff we use. But I know someone in one of my other groups who has to eat gluten free and I also now know of a second person who had to start eating that way too. She writes a recipe column too, so I sure wouldn’t like to have to do that. But I admire the people who have to come up with creative ways to do the stuff they make. I know this is an older message, but I still have a lot of stuff in my inbox. Lora and Firefly
Sent from Mail for Windows 10 From: Kathy Brandt via Cookinginthedark Sent: Wednesday, May 6, 2020 12:01 PM To: cookinginthedark@acbradio.org Cc: Kathy Brandt; Luella Harpster Subject: Re: [CnD] Easy Cheesy Zucchini Gratin Sounds good, minus the xanthan gum. I’m sure these days the stores are having a real run on that/joking. Would rather use cornstarch or flour as a thickening agent, which is what I read xanthan gum is. On May 6, 2020, at 10:48 AM, Jennifer Thompson via Cookinginthedark <cookinginthedark@acbradio.org> wrote: Easy Cheesy Zucchini Gratin Author: Mellissa Sevigny Prep Time: 10 minutes Cook Time: 46 minutes Total Time: 56 minutes Yield: 9 servings Category: Low Carb Side Dish Cuisine: American ingredients 4 cups sliced raw zucchini 1 small onion, peeled and sliced thin salt and pepper to taste 1 1/2 cups shredded pepper jack cheese 2 Tbsp butter 1/2 tsp garlic powder 1/2 cup heavy whipping cream 1/4 teaspoon xanthan gum instructions 1. Preheat oven to 375 degrees (F). 2. Grease a 9×9 or equivalent oven proof pan. 3. Overlap 1/3 of the zucchini and onion slices in the pan, then season with salt and pepper and sprinkle with 1/2 cup of shredded cheese. 4. Repeat two more times until you have three layers and have used up all of the zucchini, onions, and shredded cheese. 5. Combine the garlic powder, butter, heavy cream, and xanthan gum in a microwave safe dish. Heat for one minute or until the butter has melted. Whisk until smooth. 6. Gently pour the butter and cream mixture over the zucchini layers. 7. Bake at 375 degrees (F) for about 45 minutes, or until the liquid has thickened and the top is golden brown. Serve warm. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
