Xanthan gum is an essential ingredient if you are looking to make your own gluten-free flour mixes and it should be incorporated before any liquid is added to the flour. It is produced by the fermentation of sugar with ‘friendly bacteria’ and acts as a gluten replacement in baking, helping you achieve great results. The gum binds the ingredients during baking to give gluten-free cakes and breads the ‘stretchy’ structure of traditional recipes.
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