Xanthum Gum

If you are new to being gluten free, you are probably thinking, what in the world is xanthum gum? Gluten is the protein in wheat breads etc. that make it moist, gooey, and stretchy. So, without gluten, foods are left dry, crumbly, and dense. Therefore, baking with xanthum gum is crucial! I like to think of xanthum gum as a gluten substitute. It makes your baked goods hold together.

Most of the time, I guess on how much xanthum gum to add to baked goods. For example, if what you are baking has alot of eggs, or fruit in it, you probably don't need to use quite as much xanthum gum. If you use too much xanthum gum, you will be left with a sticky mess that will not bake, if you don't use enough it will crumble and be very dry.

Xanthum gum is pretty pricey at the local grocery store (about ten dollars for a tiny bag), if they have it at all. It is usually located in the baking section near all of the gluten free flours (Bob Red Mill brand). I find the cheapest xanthum gum at the health food store (about 15 dollars a pound at Manna Mills), in the bulk section. It is alot cheaper and you can buy as much or as little as you want. The good thing about xanthum gum is even though it is expensive, it will last you FOREVER! Sometimes you only use 1/4 teaspoon for an entire recipe.