When making a cream cheese (or other) filling for danish, and such variations it is used for; I read one recipe including 'guar or xanthum gum'. I never see it other wise in recipes and would like guidance on a ratio, amount for it's use. What exactly it does... I now have looked for it and see it listed in bread and many items. Are there any articles about this? Why, when it is used??
KA has a recipe for Fruitcake that has a ingredient called Signature Secrets Culinary Thickener.
I looked at the Signature Secrets website and it looks like the smallest container it is sold in is a one gallon jug, which sounds like a lot more than I would use in a couple of years.
Does anyone have experience with this? It looks like cornstarch might be the closest substitute.