Karen...any of you other experienced LC cooks....help?

I bought some xanthan gum and tried to use it to thicken gravy. I used about a teaspoon and added the cold liquid a bit at a time. It thickened and clumped immediately, and got quite lumpy. I rescued it by running it through a sieve, and I think the gravy will be OK.

Is there a better way to add xanthan gum to liquid? Should the liquid be cold or hot?

Rachel