Xanthan Gum is used to add thickness and volume to bread and replace the elasticity and texture in dough made with gluten-free flours.
Baked goods made with traditional wheat flour depend upon gluten for structure. Items made with gluten-free flour often require a thickener to keep them from crumbling. Xanthan Gum is the perfect solution to imitate gluten. When baking, gluten is what creates the doughy texture. Use is sparingly though, as too much can lead to an overly gummy texture.
Xanthan Gum is most effective when multiple types of gluten-free flour are mixed together.
Bulk Xanthan Gum
Available in 50 Lb. Bags, Pallets, FIBC Bags, Truckloads