Xanthan Gum

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top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About

Xanthan gum is a fairly new gum, in use since the 1960s. It is produced when a certain microorganism (Xanthomonas campestris) undergoes fermentation. Xanthan gum thickens without feeling thick and heavy, so it is commonly used in salad dressings to keep ingredients suspended.

Xanthan gum is often used along with starch—often rice starch—to replace wheat flour in gluten-free baked goods, including breads and cakes. Xanthan gum, used at about 2–3 percent, helps batters and doughs hold in gases for proper leavening, which provides an acceptable crumb to these baked goods.