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Mexican style hot chocolate, Atole, is thickened with masa harina, a fine ground corn meal. The corn taste is inoffensive in the Atoles I've had, mild and sweet and complimenting the chocolate taste, a bonus rather than a problem. It is traditionally flavored with cinnamon or other spices (this is called champurrado), but it is not required. The result is ...


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Glucomanan (konjac root) is suitable for making syrups, but it will have a different consistency than xanthan (some people use them completely interchangeably in puddings and sauces), though it is completely interchangeable with xanthan gum/guar gum in gluten free baking. Cellulose gum is also very similar to guar gum.



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