The Consequences of Omitting Xanthan Gum in Gluten-Free Flour: A Comprehensive Guide
When baking with gluten-free flour, one of the most common additives used to enhance texture and structure is xanthan gum. This polysaccharide, derived from the bacterium Xanthomonas campestris, has become a staple in many gluten-free recipes due to its unique properties. However, what happens if you don’t add xanthan gum to gluten-free flour? In this … Read more