xantham gum as pie thickener
Can xantham gum be used as a fruit pie thickener in lieu of say "Minute Tapioca," and if so, in what amount and what would be the best procedure? Alternately, can it be used in conjunction with a thickener like Minute Tapioca in order to reduce the amount of Tapioca necessary? My reason for wanting to use xantham gum is to lower the calorie content of the pie, as well as to lower the cost of relatively expensive Minute Tapioca, and at the same time be able to enjoy the simplest preparation possible, which means not having to precook the filling or the thickener before pouring it in the pie crust and baking the pie. I was referred to you by Sarah House of Bob's Red Mill Products, which as you may know is a leading consumer supplier of xantham gum.
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