In baking, gluten is what makes dough “doughy.” It gives the dough elasticity, as well as viscosity. Those properties help to hold a cookie together while it bakes on a sheet in the oven, and they enable cakes and breads to hold onto the gas bubbles that form inside them – this allows them to rise and take shape. Xanthan gum helps replicate these properties in recipes that do not contain gluten. 227 g
Xanthan gum 227G / Bob's Red Mill
Message from Bob
Food is powerful. It breaks down walls and feeds the soul. We know it and we live it. We believe in good food for all.
“My life’s purpose has been building and maintaining a company that provides healthy whole grain foods to folks around the world—and offers financial security to its employees.” —Bob