Add the xanthan powder to some of the liquid first (it will dissolve in both hot and cold liquids) ... then add it to the rest, stirring like crazy ...... It has a tendency to clump, but unlike cornstarch, the clumps will dissolve as long as you keep stirring! It gives a gummy texture, like how pectin thickens a jam, rather than a smooth creamy texture the way flour or cornstarch would. Perfectly fine for gravies, stir-fry sauce, home-made syrups, etc...... Creamy sauces seem to fare better with egg yolks as the thickener, but that's just personal opinion.

The carbs in xanthan gum are nearly all fiber, by the way ..

Doreen