We’d recommend a small amount for your first batch and think of it as an experiment. Try starting with only 1/4 tsp. We’re bakers, so we’re not sure exactly how much to use, but I have heard that it helps the texture of dairy-free ice cream. I make my own vegan ice cream at home and have had success without using any xanthan gum, although now I’ll have to try some. Instead of milk, I use almond milk and in place of heavy cream, I use full fat coconut milk (in the can, not the milk substitute). It gives it a very nice creamy texture, though it’s best if you are using a stronger flavor like mint or a flavor that you wouldn’t mind having a slight coconut hint- like chocolate. I’ve pulled many recipes from this site: http://veganicecream.blogspot.com/ and had success, or I just take a standard ice cream recipe and sub the milk parts with almond milk and coconut milk (or soy creamer). Seems to work pretty well. In all honesty, there are loads of recipes out there that don’t use eggs at all and they come out just fine. Good luck!

It doesn’t look like she posted a giveaway. I’ve edited the copy and will post a link to the giveaway when she puts it up. Thanks for the heads-up.

Our Nutritional Yeast is not derived from corn or gluten.

I want to use your quinoa flour to make a pasta dough, should I use the xanthan gum or the guar gum or both and what ratio?