One of the problems with gluten-free baking is your goods falling (or crumbling) apart thanks to how gluten holds things together. Xanthan gum fixes that.

[3] Effect of downstream processing on the structure and rheological properties of xanthan gum generated by fermentation of Melaleuca alternifolia residue hydrolysate. Food Hydrocolloids (2022).

When using gluten-free flours in baking, it is often necessary to add xanthan gum, which is produced from the fermentation of corn sugar. It makes up for the structure lost by omitting gluten.

Even without natural saliva’s complex chemical functions, a xanthan gum solution mimics saliva viscosity, lubricates food, facilitates taste, has no odor or flavor, and is inexpensive.

Jungbunzlauer has enhanced its texturants portfolio with the launch of TayaGel LA, a bio-based, naturally occurring gelling, ...

Dear S.F.: Vegetable gums such as agar, locust bean gum, tragacanth, xanthan gum and pectin are used as food additives to help with texture and spreadability, and provide a slippery “mouthfeel ...

B.B., xanthan gum is widely used as a stabilizing agent and to thicken cosmetics, ice cream, jams, salad dressings and toothpastes. It can be found in health-food stores and some grocery stores.