If only there were a magic, easy-to-use ingredient that would create a more delicate texture in gluten-free treats. Gluten-free folks, meet Xanthan Gum! 

Gluten, a protein found in wheat, is responsible for chewy bread, cakes that spring back, and cookies that don’t crumble. Gluten chains help doughs and batters rise by trapping gas bubbles, resulting in light, airy finished products that hold their shape. Without gluten, baked goods can be heavy and dense. If you have Celiac disease or gluten sensitivity, you are probably all too familiar with this.

What is Xanthan Gum?

Xanthan Gum is a natural hydrocolloid used commercially in foods as a thickening agent and stabilizer. When added to water, xanthan gum forms a gel. That gel helps keep ingredients emulsified and suspended so they look appetizing on the shelf. Think salad dressings with lots of herbs and spices.

Why Use Xanthan Gum in Gluten-Free Baking?

Most importantly, Xanthan gum does a great job of duplicating the elasticity of gluten in gluten-free flours. The result, muffins and cakes with perfect sponge and deliciously chewy pizza doughs.

How Much Xanthan Gum Do I Use?

There are lots of great gluten-free flour options available, but not all of them contain Xanthan Gum. If you are creating your own recipe using gluten-free flour sans Xanthan Gum, here is a quick measurement guide for ensuring you don’t end up baking tough bricks:   

Ingredients

For the Scone:

1 ¾ cups gluten-free all-purpose baking flour

2 tsp baking powder

½ tsp xanthan gum

2 cups ground almonds

½ tsp salt

1/8 tsp LorAnn’s Pistachio Super Strength flavoring

½ tsp vanilla

Zest of 1 lemon

½ cup (1 stick) cold butter, cubed

¼ cup sugar

¾ cup buttermilk

¾ cup finely chopped pistachios

1 egg, beaten

For the Lemon Glaze:

1 cup powdered sugar

2 Tbsp lemon juice

1 tsp vanilla extract