Usage: Used in cooking as a stabilizing and thickening agent in dressings and sauces, ice creams, and mainly for homemade gluten-free bread recipes, as it improves the crumb structure and does not crumble. In ice creams, it is used to prevent ice crystals from forming in their mass, and to give a thicker texture to those with 0% fat. It is also used in fat-free dairy products, and as a gluten substitute in gluten-free products (bread, pasta, and other flour-based products) for those allergic to wheat gluten. It has a fatty mouthfeel, making it a substitute for unnecessary fats in sauces, smoothies, and dips.

• Method of use:
• Cake: 1/4 teaspoon per 1 cup of flour
• Bread: 1 teaspoon per 1 cup of flour
• Pizza base: 2 teaspoons per 1 cup of flour
• Sauces: 1/8 teaspoon per cup of liquid