In the gluten-free cooking, xanthan gum plays the crucial role of imitating gluten. In baking, gluten is what makes dough sticky, elastic and viscous. Because baked goods made with regular flours depend on gluten for structure, those made with gluten-free flours will often require a thickener to keep them from crumbling. Most gluten-free baking recipes suggest Xanthan Gum. For a cup of gluten-free flour use 1 tsp of xanthan for cakes and cookies and 2 tsp of for breads and pizza. A natural carbohydrate made of corn sugar treated and fermented with the bacteria Xanthomonas campestris.
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