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Xanthan gum is a common food additive that you find in everything from sauces and dressings to ice cream and yogurt and, of course, gluten-free baked goods. Read more
- Xanthan gum is a plant-based thickening and stabilizing agent
- Adds volume to gluten-free bread, cookies or cakes
- An excellent all-purpose thickener for dressings, gravies and sauces
- Ideal for gluten free, kosher and vegan diets
- Used as an emulsifier as well as to thicken liquids and batters for a smooth, creamy texture.
Xanthan Gum is an essential ingredient for gluten-free baking. It acts as an emulsifier and a binder and adds volume to gluten-free breads, cookies, cakes, and other baked goods.
In the world of gluten-free baking, xanthan gum plays the crucial role of imitating gluten. In baking, gluten is what makes dough "doughy." It gives the dough elasticity, as well as viscosity. Those properties help to hold a cookie together while it bakes on a sheet in the oven, and they enable cakes and breads to hold onto the gas bubbles that form inside them - this allows them to rise and take shape. Xanthan gum helps replicate these properties in recipes that do not contain gluten. It is a popular ingredient for gluten-free scratch baking.
