What Is Xanthan Gum, and Why Is It in Gluten-Free Baked Goods?
What Is Xanthan Gum, and Why Is It in Gluten-Free Baked Goods?
If you’ve spent any time exploring gluten-free baking, you’ve probably come across xanthan gum in recipes or on ingredient labels. While the name might sound a bit like a sci-fi chemical, xanthan gum is a common—and incredibly helpful—ingredient in gluten-free cooking.
At Five Frogs Farm, we’re all about growing wholesome, nourishing food and helping our community understand what goes into the foods we eat. So let’s break down what xanthan gum is, why it’s used, and how it helps make gluten-free baked goods taste and feel more like the ones you might remember.
So, What Exactly Is Xanthan Gum?
Xanthan gum is a natural thickening agent made through fermentation. It’s created when a specific type of bacteria (Xanthomonas campestris) ferments simple sugars like glucose or sucrose. After fermentation, the mixture is dried and ground into a fine powder—what we know as xanthan gum.
Despite its scientific-sounding name, xanthan gum is generally considered safe and is widely used in everything from salad dressings to toothpaste to baked goods.
Why Do We Use Xanthan Gum in Gluten-Free Baking?
To understand why xanthan gum is useful, it helps to think about what gluten does in traditional baking.
Gluten is a protein found in wheat, barley, and rye. In baking, it acts like a stretchy web that helps dough trap air and hold its shape. It’s what gives bread that chewy texture and helps muffins rise just right.
When you remove gluten, you lose that natural elasticity and binding ability. That’s where xanthan gum comes in.
Here's what xanthan gum does in gluten-free recipes:
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Binds ingredients together: Helps hold things like cookies and muffins together so they don’t crumble.
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Adds elasticity: Gives structure to doughs and batters, especially for things like breads or pizza crusts.
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Improves texture: Mimics the chewy or soft texture that gluten would normally provide.
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Helps retain moisture: Keeps baked goods from drying out too quickly.
How Much Xanthan Gum Do You Need?
A little goes a long way. Most recipes only call for 1/4 to 1 teaspoon per cup of gluten-free flour. Using too much can make your baked goods overly gummy or dense, so it’s best to follow the recipe carefully.
Some store-bought gluten-free flour blends (including the proprietary blend we use in our own Five Frogs Farm kitchen) already include xanthan gum, so be sure to check the label—no need to double up!
Are There Alternatives?
Yes! If you prefer to avoid xanthan gum, there are other options like guar gum, chia seeds, flaxseed meal, or psyllium husk. Each has slightly different properties, but they all work to help improve the texture and structure of gluten-free baked goods.
Final Thoughts
Xanthan gum might sound a little high-tech, but it's a powerful helper in the world of gluten-free baking. At Five Frogs Farm, we believe that everyone should be able to enjoy delicious, wholesome treats—whether they’re gluten-free or not. Understanding ingredients like xanthan gum helps us make better choices in the kitchen and on the farm.
Have a question about gluten-free baking or want to try one of our favorite recipes using xanthan gum? Reach out or come visit us—we’re always happy to share what we’re growing and baking!
Happy baking from all of us at Five Frogs Farm! 🐸🌾🍞