I don't like cooking with xanthan gum

[Desertthorn]

Yesterday I made a chicken casserole recipe and used a teaspoon of xanthan and it was so slimy, I can hardly eat it. Next time I am going to use half if any.
Does anyone else have this issue

[imagood1]

I haven't tried using it but I have read others say the same thing, that it's slimey. After reading that I had no desire to try it!

[C P]

I do use it now and again, but you have to be very sparing with it. Like you I did use a whole teaspoon - once! I sprinkle a very small amount (probably quarter of a teaspoon or less) on the food and whisk/stir it in. I also find you need to wait several minutes for it to continue 'cooking in' before you can judge how it has thickened up.

CP

[SunnySmile501]

I don't like it in any recipe that is very liquid. I don't do slimy. It makes horrible gravy. I like it in recipes were it is mostly dry (crackers, to add body to baked goods, coatings on meats, etc.). I actually use ThickenThin not/Starch, but it is mostly xanthan gum.