Use Gluten Free Xanthan Gum to add thickness and volume to bread and other gluten-free baked goods. This is a popular thickener among customers with allergies to gluten.

Because baked goods made with wheat flour depend on gluten for structure, those made with gluten-free flours will often require a thickener to keep them from crumbling. For this reason, many gluten-free baking recipes call for Xanthan Gum to replace the elasticity and texture of gluten. For every cup of gluten-free flour in a recipe, use 1 tsp of gum for cakes and cookies and 2 tsp of gum for breads and pizza.

Use Gluten Free Xanthan Gum sparingly, as too much can lead to an overly gummy texture (this 4 oz bag should last you a while!). Xanthan Gum is more effective when more types of gluten-free flour are mixed together. There are approximately 3 cups per pound.

A natural carbohydrate, Xanthan Gum is made of corn sugar treated and fermented with the bacteria Xanthomonas campestris, from which Xanthan Gum gets its odd-sounding name. Read here for more on Xanthan Gum and its many uses.