Xanthan Gum in sauce/gravy I'm making Salisbury Steak  (https://www.skinnytaste.com/skinny-salisbury-steak-) but would like to substitute xanthan gum for flour to reduce carbs AND use coconut or almond flour (and / or psyllium husk powder) instead of bread crumbs. Instead of 2 T. Flour how much xanthan gum should I use?  Can I use coconut/almond/psyllium husk powder instead of bread crumbs to hold the patty together?
The flour in this recipe is for thickening the sauce.  You can use xanthan for this purpose, but in very small amounts...0.25 to 0.75% for a thin to medium running sauce.  As you increase the amount, xanthan will make your sauce take on an unpleasant, mucous-like texture.

This is most easily calculated in weight (and metric).  I'll have a go, and convert it back:

You have 2 cups of broth = about 480 grams + some other liquid.  I would suggest 500 grams is a reasonable estimate.   .25% of 500 grams = 1.25 grams of xanthan (start on the low end.  You can always add more).  There are about 4 grams in a teaspoon.  I would suggest 1/4 teaspoon of xanthan as a reasonable starting point.