Xanthan Gum Substitutes. For gluten-free or egg-free baking, you usually add 1/2 teaspoon to 1 teaspoon of xanthan gum per cup of flour to help with structure and texture.

For a soft yet sturdy crumb, use ¼ teaspoon of xanthan gum for every cup of gluten-free flour. This baseline amount gives your finished product just the right amount of elasticity and chewiness.

Xanthan gum is a common food additive used to improve the texture and consistency of products like ice cream, salad dressings, and gluten-free baked goods. It's also found in other commonly used ...

Xanthan gum helps improve the texture, consistency and variety of gluten-free foods available in stores, which can help people who must medically avoid gluten improve their ability to stick with ...

Xanthan gum is one such additive found in many foods, from salad dressings to gluten-free baked goods. It's even found in personal care, industrial and pharmaceutical products.

A look at xanthan gum, a food thickener with numerous health benefits. It is created from bacteria that is taken from plants. It may have a number of health benefits, and it is used in gluten-free ...

In gluten-free breads, the general rule of thumb is to use about 5% psyllium husk to the weight of flour, or 6 grams psyllium husk per 125 grams gluten-free flour.