Xanthan Gum
Binder
Used in small amounts to improve texture and consistency.
Functions
Dietary Info
About Xanthan Gum
Xanthan gum is made by fermenting simple sugars with a natural bacterium, creating a powder that works as a binder and thickener in baking. It helps trap moisture and improve texture, making it especially useful in gluten-free recipes where it replaces some of gluten’s structure. A little goes a long way, and since it has no flavor, it won’t change the taste of your baked goods.
History
Discovered in the early 1960s by scientists at the U.S. Department of Agriculture, xanthan gum quickly gained traction in the food industry due to its impressive binding and thickening capabilities. By 1968, it was approved for use in foods and began appearing in a range of products beyond baking, including sauces and dressings. Its rise in popularity in gluten-free baking came as awareness and demand for gluten-free products increased, making it a staple for home bakers and commercial food producers alike.
Common Uses
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