Why do you put xanthan gum in gluten-free baking?

Xanthan gum is often used in gluten-free baking to improve the texture and stability of the finished product.

Gluten is a protein found in wheat, barley, and rye that helps to give bread and other baked goods their structure and elasticity. When gluten is removed from a recipe, the finished product may be less stable and may have a crumbly or dry texture.

In gluten-free baking, xanthan gum can help to improve the structure and texture of the finished product by replicating some of the properties of gluten.

It can help to bind the ingredients together and create a more cohesive dough or batter, and can also help to improve the elasticity and chewiness of the finished product.

However, it is important to keep in mind that xanthan gum is a highly processed food additive and should be used in moderation as part of a balanced diet.

If you are concerned about consuming xanthan gum, it is a good idea to speak with a healthcare provider or registered dietitian for more information and guidance.