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I cook all of these on a regular basis, and have done so for 15 years, and I’ve never had Xanthan gum in my house. I wouldn’t even know where to find it in my grocery store.

> gander you have little to no experience in the kitchen

Keep ganderin’.

> Literally ANY sauce? Basically any Asian cuisine. Soup?

None of these need to be thickened with xantham gum…

Depending on the consistency you're going for, many are way better with it than other thickers. It's natural, and has a much lower impact on your blood glucose than flour. It's good stuff. Everyone should have it in their kitchen.

Cooking is vast. Being hung up on a very specific ingredient is really weird if you ask me.

Heaven forbid anyone should be weird...